Costa Rica Central Valley-Don & #8231; Ricardo Microprocessing Farm Yellow Honey to treat Kaddura Flavor

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Costa Rica Central Valley-Don Ricardo Microprocessing Farm Yellow Honey handles Kaddura's flavor?

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 common treatment in Central America is washing, but sun-dried beans and Miel Process, the most popular in recent years, are emerging in more and more countries, a trend that began in Costa Rica. Now that Costa Rica has developed the transformation of the "micro mill" micro-processing plant, the main spirit of micro mill is that every small farm in Costa Rica has its own special processing plant, so that it can be processed and bagged from the coffee harvest, and its own coffee beans can be processed in the most suitable way, and it can also be kept fresh without overripe defects through systematic arrangement, so as to achieve the best quality.

The Don Ricardo Don Ricardo microprocessing plant is located in the small village of Sarchi in the western valley of Costa rica. the beans are processed from a mountain with an altitude of about 1400murmur1500m. This is a fine microprocessing plant with a history of more than 200 years. The affiliated farm began to transform to grow organic coffee and helped to improve the environment of the community, health care, etc., allowing coffee production to play an important role.

Farm Farm name: Don Ricardo Don Ricardo Microprocessing Farm

City City: Sarchi

Region producing area: Central Valley Central Valley

Country countries: COSTA RICA Costa Rica

Altitude altitude: 1400 Murray 1500m

Coffee Characteristics: coffee characteristics

Variety variety: Yellow Caturra Huang Kadura

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: Sesame, vanilla, honey, black tea, chocolate, citronella

Acid: Cherry, grapefruit

Complex complexity and other other: high complexity, smooth taste, cooked tea flavor, bright enough, sweet fruit flavor

Qianjie recommended cooking:

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.

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