Western Valley of Costa Rica| San Rafael Saint Raphael Microprocessing Field Honey Processing Cadura

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Western Valley of Costa Rica| San Rafael Saint Raphael Microprocessing Field Honey Processing Kadura, Kaduai Flavor?

Costa Rica is the most stable and best quality coffee in Central America. Coffee production has a very long history. It has been exported to Britain as early as the 19th century. In Costa Rica, Robusta varieties are prohibited by law. Only Arabica varieties are allowed. Caturra Cadura, Catuai Cadua, Villa sarchi, Ceisha, Bourbon Bourbon and Villalobos are common varieties.

The Miel Process, the most popular in recent years, started in Costa Rica. Costa Rica has developed a micromill revolution, the main spirit is that each Costa Rican small farm has its own specific, so that from harvest to processing complete bagging, can process their own coffee beans according to the most suitable way, but also through the systematic order of the arrangement to keep fresh without over-ripe defects, so that the best quality.

Monte Crisol is a brand of coffee produced exclusively for U.S. bean merchants. It is part of the Coope Palmares Cooperative in the Western Valley. It is a fully functioning cooperative with approximately 1,350 members. All members share the benefits of coffee production, including medical services and financial services. Coffee is grown in the shade of trees with a temperature of 23 degrees and rainfall of 1,800 millimeters. Water consumption and organic fertilizer are minimized. It is ISO9001/14001 certified. These are honeyed beans from San Rafael's Saint Raphael Farm.

Property Characteristics: Farms

Farm Name: San Rafael Saint Rafael

City: Alajuel

Region: Central Valley West Valley

Country: Costa Rica

Altitude: 1,300--1,500 m

Certification: Utzkapeh

Coffee Characteristics: Coffee characteristics

Variety: Caturra, Catuai

Processing System: Honey honey processing method,(immediately after harvest, remove the peel and pulp, and then dry the coffee with the membrane on the bamboo shed with the high drying field. After drying, remove the coffee with the membrane with the machine to obtain coffee.

Appearance: 17--18 mesh

Grade: S.H.B.

Top Jury Descriptions Judge's comment: Cinnamon 60 seconds from the first blast

aroma/flavor: peanut, cardamom, spice, jasmine tea, mint,

Acid: cherry, sweet persimmon, citrus, green apple,

vivid bright high acidity acid turns to sweetness quickly secretion stimulates a lot of saliva sweetness slowly emerges

Overall style: fruit sweet, wheat tea flavor, high acid

Front Street Recommended Brewing:

Filter cup: Hario V60

Water temperature: 90 degrees

Abrasion: Small Fuji Abrasion 3.5

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor. Because V60 has many ribs, the drainage speed is faster, and the extraction time can be prolonged when the water is cut off.