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Costa Rica Canet Musician Bach

Costa Rican Carnett musicians series Bach

Country: Costa Rica

Producing area: Tarazhu

Altitude: 1950m

Treatment: grape dried honey treatment

Grade: SHB

Variety: Kaddura

Costa Rica, located in the Central American isthmus, is controlled by Pacific and Atlantic currents and sea breezes at the same time, and there are many towering volcanoes up to 2000 meters above sea level. Coffee berries are able to grow slowly in the fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor.

Costa Rica can be divided into two seasons a year. The dry season is from December to April, the coffee harvest is from December to April, and the wet (rainy) season is from May to November. In recent years, micro-treatment plants have been established, and since the water consumption is only 5% of that of traditional washing plants, and does not require huge sinks and exposure fields, the investment required is relatively small. The "honey-treated coffee" with low acidity, high complexity and strong sweet flavor has become the target of competition in the coffee industry in recent years.

Coffee was grown in Costa Rica two hundred years ago, first on the slopes of the Poas and Barva volcanoes, now known as the Central Valley. At present, Costa Rica has eight main producing areas: West Valley in the western valley, Central Valley in the central valley, Tarrazu in Tarazu, Tres Rios in Sanhe, Orosi in Europe, Brunca in Brenka, Duli Alba Turrialba and Guanacaste in Guanacaster.

Tarrazu is one of the main coffee producers here. Tarazhu production area also has a certain history of coffee production, has been favored and recognized by the British royal family, and even praised in the Pope's speech.

| Canet Carnett Manor

Carnett Manor is located at the highest altitude in the Tarazu producing area and is the densest fruit-growing area in Costa Rica. Carnett Manor is mainly to grow passion fruit, the amount of coffee is very rare, only a specific area to grow coffee, take special care. All coffee cherries are picked by hand, only ripe red cherries are harvested, but there is a screening process before processing after harvest to pick beans that are not ripe or too ripe.

Treatment method

| | treatment of raisin honey |

Retain 100% pectin and zero water treatment. It increases the difficulty of the honey processing method, which requires strict control of time. On the day of harvesting coffee cherries, pour the harvested coffee fruit into a big trough, and the ripe and full fruit will sink to the bottom of the water; the underdeveloped or overripe fruit will surface, and these floating beans need to be removed. Dry the screened coffee fruits on an elevated bed for at least three days, then peel the cherries and retain the pectin before drying. At this stage, climate factors are the key to the success of honey treatment.

Keep turning these coffee cherries during the drying process to make them dry evenly, but control the turning frequency and dry slowly to ensure that the coffee is fermented, but not so slowly that it is overfermented.

Raw bean analysis

| | Kaddura Caturra |

Kaddura is a common variety in American beans, especially in Central America.

Kaddura is a variety of bourbon, was found in Brazil in 1937, production capacity and disease resistance are better than bourbon, and the tree is shorter, easy to harvest, adaptable, does not need shade trees, direct exposure to the sun can also be full of vitality, commonly known as exposed coffee (Sun Coffee). Kaddura is suitable for planting in the high altitude area from 700m to 1700 m, with strong adaptability to altitude, but the higher the altitude, the better the flavor, and the production capacity is relatively reduced, which is the fate of fine beans.

Raw beans look yellowish green, typical of honey-treated coffee beans, with fresh citrus fruit aromas and a hint of fermented fruit.

Baking analysis

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

The furnace temperature is preheated to 200℃ to enter the pot, the firepower is adjusted to 160, the throttle is opened to 3, and the temperature recovery point is 1mm. Keep the firepower; at 140℃, the firepower is kept at 160and the throttle is open to 4.4pm. The smell of grass disappears and enters the dehydration stage. At 166℃, the firepower is reduced to 135and the throttle is kept at 4.

At the end of dehydration, wrinkles and black markings appear on the bean surface, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When it starts to explode, the throttle is fully open for 5, and the firepower remains unchanged. After an explosion, the development time is 1mm, 39th, 45th, and the time is 193.8 ℃.

Cup test: rose, berry, cream, cocoa, caramel, fermented flavor, tropical fruit

Cooking suggestion

Recommended cooking method: hand flushing

Parameters: V60Universe 15 ℃ / grindability BG 5R / boiling time 2 min

Technique: steaming 30 grams of water for 30 seconds, slowly injecting water into the center to 125 grams, using a slightly larger water flow when the water level is about to be exposed to the powder bed, until the end of boiling when 225 grams.

Flavor: it smells like the fermented aroma of rice wine, with sweet and sour flavors of ripe tropical fruits and berries, nuts, cocoa and cream, caramel and a hint of flowers on the finish.

END