Brewing method of Coffee in San Isdero Manor of Piron processing Plant, Costa Rica

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San Isdero Manor, Pilon processing Plant, Costa Rica

Producing area: Tarazhu (Tarrazu)

Variety: red Catuai species

Altitude: 1800m

Treatment: sun treatment

Flavor description: grapefruit, almonds, sweet citrus, honey syrup, milk chocolate, delicate taste, balanced sweet and sour taste

The seven main coffee producing areas in Costa Rica are distributed along the inland central plateau from northwest to southeast.

Costa Rican volcanic terrain with fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall is one of the reasons why coffee has become one of the main agricultural products in Costa Rica.

As the coffee industry in Costa Rica began to develop since the middle of the 18th century, it was the first country where coffee was first introduced into Central America and has a long history, so the coffee organization has a complete system from production to marketing.

In terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as the world-class high-quality coffee.

The Pillon processing plant is Costa Rica, the first government-approved all-day treatment, a very rare sun treatment, this coffee shows a strong nutty chocolate and tropical honey apple aroma, showing an excellent natural flavor.

Costa Rica has always been proud of its washed coffee, picking ripe red berries by hand and tightly controlling the whole process, until the honey treatment, which is popular in the coffee industry in recent years, has become the target pursued by various countries. This micro batch is naturally tanned and comes from the TARRAZU area, and the blue jeep of the sack totem is their tool for carrying coffee.

Costa Rica Pillon processing plant San Idro Manor 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: 15 grams of powder with 31 grams of water for 30 seconds, large water injection to 124 grams for segments, water level drop is about to expose the powder bed, large water injection to the end of 226 grams, cooking time 1: 45 ". This bean belongs to the flavor explosion type, suitable for high water temperature rapid cooking, remove the tail section to avoid over-extraction astringency.