Measurement of coffee bean roasting cup with regional flavor and characteristics in Costa Rica Acacia manor producing area

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The seven main coffee producing areas of Costa Rica are distributed from northwest to southeast along with the inland central plateau. The volcanic terrain of Chateau Acacia in Costa Rica, with its fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall, is one of the factors that make coffee a major agricultural product 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, the coffee of Acacia Manor in Costa Rica has always been recognized by the world, and has been rated as the world-class high-quality coffee.

Costa Rican Acacia Manor Coffee flavor description: dry aroma is cinnamon, apple and roasted nut aroma, sipping with dry aroma, with cinnamon apple flavor as the main tone, accompanied by plum, maple syrup and a hint of spice, acid value is gentle and soft malic acid, sweet balance.

The third Mathieu of 2018WBC also used coffee beans from this producing area and treated by the same anaerobic fermentation.

Introduction to anaerobic fermentation treatment of Acacia Manor in Costa Rica

The same type of coffee beans are washed and treated in the sun. Usually, washed beans show obvious acidity. There is no other reason. After removing the peel and most of the pulp through the pulp screening machine, the next step is to move into a large tank and use bacteria in the air to decompose the residual pectin on the shell beans. The decomposition process will produce acidic substances such as malic acid, citric acid, acetic acid, lactic acid and propionic acid, which can effectively increase the flavor of coffee beans.

With the help of oxygen in the air, the time required for fermentation in the flume is not long, usually 1-3 days; the longer the fermentation, the more sour. In recent years, some people have had a whim and went on to experiment. When the process of washing fermentation was placed in a hypoxic environment, it was found that it could effectively reduce the action of bacteria and the speed of fermentation & the concentration of "by-products" of various acidic substances.

Compared with the traditional washing method, the sweetness of coffee beans treated by anaerobic fermentation is more prominent, and the special aroma and flavor is very different from that of washing. It can be predicted that similar anaerobic fermentation techniques will improve in the near future, which is worth looking forward to.