What are the flavor characteristics of coffee from the Kaddura Pillon processing plant in Costa Rica?

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Since the coffee industry in Costa Rica has developed since the middle of the 18th century, it is the country where coffee was first introduced into Central America and has a long history, so the coffee organization is equipped with a complete system from production to marketing. Costa Rican coffee has always been recognized by the world in terms of quality and quantity, and has been rated as the world-class high-quality coffee.

Costa Rica has eight major coffee producing areas, namely, the Western Valley West Valley, the Central Valley Central Valley, Tarazu Tarrazu, Sanhe Tres Rios, Eurosci Orosi, Brenka Brunca, Duli Alba Turrialba, Guanacaster Guanacaste. Tarrazu is one of the main coffee producers here.

Tarazhu is located in the fertile volcanic region of Central America, which has a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude, and dense forest natural shade, providing a unique growth environment for coffee growth. Nearly 95% of the coffee beans produced in Tarazhu Alpine are very hard beans (SHB), which generally grow above 1500 meters above sea level.

| | El Pilon |

The Pillon processing plant is located in the famous Tarazu region of Costa Rica, located on the border of the town of Leon Cortez, owned by Edgar Urena and Efrain Mendez, with a total output of more than 100 bags.

The treatment plant is Costa Rica, the first government-approved all-day treatment plant, a very rare natural sun treatment, showing a strong nutty chocolate and tropical honey apple aroma, showing an excellent natural flavor. The blue jeep logo on the sack is their means of transporting coffee.

The beans used by the Japanese champion of the 2018 WBC World Barista Competition are from the Piron processing plant in Costa Rica!

The grading of Costa Rican coffee beans is quite simple, classified according to the altitude of the coffee garden, with a total of seven grades / names / abbreviations / elevations (feet):

1. Extremely hard beans (SHB) more than 4500

2. Hard beans (HB) 4000 Murray 4500

3. Semi-hard beans (SH) 3500 Murray 4000

4, super high-grade water washed beans (EPW) 3000Luli 3500

5. Washed beans (PW) 2500Mur3000

6. Super good washed beans (EGW) 2000 Murray 2500

7. Good washed beans (GW) below 2000.

| | handling method |

Unlike the common honey treatment in Costa Rica, this bean from the Pillon processing plant is a rare sun treatment.

At an altitude of 1700 meters above sea level, the coffee is dried in a high African bed, which is laborious and time-consuming. The "slow sun for 28 days" is used to flip the coffee beans in turn every day, so that they have uniform sun time to avoid mildew. At the same time, it also makes their coffee have clean and sufficient sweetness and fruit flavor.

| | Analysis of raw beans |

Kaddura Caturra

Kaddura species (Caturra) is a mutant of Bourbon, which was first found in Brazil. The palate is sour with lemon or citrus flavors and fruity in sweetness. although the sweetness is not as sweet as Typica and bourbon, the sweetness can be very good with proper baking. Kaddura's sweetness is determined by the number and dose of fertilizer applied by the grower, and the harvest period takes 2 years and the care cost is high, so the yield is still limited.

Raw beans look yellowish green and are typical of sun-dried beans with strong aromas of ripe fruit and fermented fruit.

| | Baking analysis |

This bean belongs to SHB extremely hard beans, hard beans, medium moisture content, yellowing point in 5 minutes 15 seconds, 8 minutes 30 seconds into an explosion, an explosion after the development of 2 minutes before baking.

Roaster Yangjia 800N semi-direct fire (baking capacity 300g)

The furnace temperature is preheated to 200℃ into the pot, the throttle is opened at 3j30s and fired, the firepower is adjusted to 160,the throttle is opened to 3, the temperature recovery point is 1`34``, the firepower is kept unchanged at 140℃, and the throttle is opened to 4. 5`15` turned yellow, the smell of grass disappeared, entered the dehydration stage, the firepower was reduced to 130, and the throttle remained 4. Adjust the firepower to 100 at 180 ℃, the throttle will not change.

After dehydration, the bean surface appears wrinkles and black markings, and the taste of toast changes to coffee, which is a prelude to an explosion. Pay attention to the sound of an explosion. When it starts to explode at 830`, the throttle is all open for 5, and the firepower is adjusted to 80 at the same time. After an explosion, the development time is 2 minutes, and put into the pot at 194 ℃.

When the cup was tested, the aroma of fermented wine was very strong, and when it was baked for a week, it was also a strong aroma of red wine, and the flavor of fermentation was too strong to cover up other flavors, so we decided to keep it again for another week. that is, half a month after baking, the strong aroma of red wine still exists, but there are some sour notes of oranges and berries. Therefore, it is recommended to raise beans for about half a month before drinking, so that you can feel more flavor.

| | Cooking |

Recommended cooking method: hand flushing

Appliance: V60

Water temperature: 90-92 ℃

Degree of grinding: BG grinding 5R (Chinese standard No. 20 screen pass rate 58%), that is, as thick as sugar

Powder / water ratio: 1:15

Technique: steaming with 31 grams of water for 30 seconds, slowly injecting water to 124 grams for segments, when the water level is about to reveal the powder bed, the large flow of water injection to the end of 226 grams.

It has a strong aroma of fermented red wine, with notes of nectarines, berries, oranges and red berries on the palate, with an obvious red wine finish and a hint of sucrose.