Western Valley of Costa Rica | Candelaria Candle microprocessor field honey processing bean Kadura, card

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Western Valley of Costa Rica | Candelaria Candle Microprocessor Farm Honey treats bean Kadura and Kaduai flavors?

Costa Rica is the most stable and best coffee in Central America, coffee production has a very long history, as early as the 19th century has been exported to the United Kingdom, in Costa Rica Robusta varieties are prohibited by law, only Arabica varieties are allowed, the common are Caturra Kaddura, Catuaikaduai, Villa sarchi, Ceisha, Bourbon bourbon, Villalobos, is the country with the largest variety.

The most popular trend in recent years, Miel Process, began in Costa Rica. Today, Costa Rica has developed the transformation of the "micro mill" micro-processing plant. the main spirit is to hope that each small farm in Costa Rica will have its own specific, so that it can be bagged from the harvest, the coffee beans can be processed in the most suitable way, and the coffee beans can be kept fresh without overripe defects through a systematic arrangement, so as to achieve the best quality.

The Monte Crisol brand is a coffee bean produced exclusively for American bean merchants and is part of the CoopePalmares Cooperative in the Western Valley. It is a fully functioning cooperative with about 1350 members who share the benefits of coffee production, including medical and financial services, and minimize water consumption and the use of organic fertilizers. ISO9001/14001 certified, this is the honey bean of its Candelaria Candle Farm.

Property Characteristics: farm characteristics

Farm Farm name: Candelaria Candle Farm

City City: Alajuel

Region producing area: Central Valley West Valley

Country countries: COSTA RICA Costa Rica

Altitude altitude: 1300 Murray 1500m

Coffee Characteristics: coffee characteristics

Variety varieties: Caturra, Catuai Kadura, Kaduai

Processing System treatment: Honey honey treatment. (immediately after harvest, the peel and pulp are removed and the mucous membrane is dried on the high bamboo shed of the bean drying farm. After drying, the coffee with thin film is removed by machine to get coffee.

Appearance appearance: 17muri 18 eyes

Grade level: S.H.B

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma aroma / flavor flavor: almond, raisin, biscuit, banana, toffee, honey, jasmine tea

Sour: Cherry, sweet persimmon, citrus, orange, BlackBerry

The complexity of complex is similar to that of other: vivid, bright, high aroma, fast sour to sweet, many sweet fruits and tea aroma after drinking water.

Overall style: sweet and sour fruit, smooth ester, wheat and tea flavor

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.