Costa Rica-Amista La Amistad Manor beans | certified by the North District Agriculture and Food Administration as organic

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Costa Rica-Amista La Amistad Manor beans | certified by the North District Agriculture and Food Administration as organic raw beans?

The quality of coffee produced in Costa Rica is the most stable among Central American countries, because Costa Rican coffee grows in suitable climate and good shading conditions, coupled with fertile soil and stable middle and later treatment, in addition, organized coffee cooperatives are closely integrated with the national coffee policy, which makes Costa Rican coffee reputation for years. At present, the treatment methods in Costa Rica are divided into two main streams: one is the traditional washing method and the other is the most popular honey treatment (Miel Process). The water treatment emphasizes that the taste is clear and clean and the acid dies like a razor, while the honey treatment emphasizes increasing the complexity and sweetness of coffee beans. The more well-known producing areas are the central valley of the Tarazu Sanshui River. However, encouraged by the coffee competition, more and more small and beautiful previously little-known estates gradually increase their popularity so that the world can taste a variety of coffee beans at different levels.

La Amistad Manor, located in Tara Pearl, Costa Rica, is an excellent manor for water extraction and washing. Coffee grows in privately owned nature reserves at an altitude of 1200-3100 meters. Amista Manor strives to protect the natural ecology. The nutrients and fertilizers for coffee come from the mixture of animal excrement and the peel, pulp and fallen leaves of coffee. The planting process strictly abides by organic norms, raw beans have been certified by O.C.I.An International Organic Agriculture improvement Association, and Taiwan has been certified as organic raw beans by the North District Agriculture and Food Administration.

Costa Rica La Amistad Manor beans, coffee raw beans smaller emerald green represents the slow growth of fresh coffee at high altitude.

La Amistad Manor beans in Costa Rica, defective beans are about 3% selected by hand, weight loss ratio of roasted to light roasted (city) coffee beans is 14%, empty shell beans and bad beans account for 2%, defective beans have the same appearance and color, and the sound of crisp baking during baking is less scurf and empty shell. La Amistad Manor beans are a clean, balanced and elegant Costa Rican coffee with no unnecessary flaw pollution.

Shallow baking end (City): you can use a steeper heating curve to increase the acidity (close to the acidity of grapefruit) to show a sharp side, or you can pick a gentle warming curve to make the acidity flat, which is a good shallow baking technique. Dry aroma is vanilla aroma after cooking to give out citrus aroma, citric acid is very sharp, not muddy, taste bright, clear and vibrant, aftertaste orange sweet light, this baking degree emphasizes the acidity clean and sharp side of Amista manor.

60 seconds after baking (Full City-): a touch of berry aroma and sweetness can be smelled when grinded. After brewing, it exudes a peculiar aroma of Assam tea. The color of coffee is as red as black tea, the taste is fresh and clean, and the finish is perfectly balanced with sweetness. This baking degree mainly reflects the balance between the aroma and sweetness in the aftertaste of Amista Manor.

Re-baking second burst start (Full City): light cheese aroma is particularly obvious when grinding beans, when the fruit acid has disappeared to replace the sweetness of crystal sugar, gentle, not thick to maintain a consistent clean taste, the floral aroma of chamomile is particularly pleasant in the aftertaste.

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.