How to drink coffee in Costa Rica? How to make Baha coffee?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Costa Rican musicians series of coffee beans believe coffee lovers have heard of it. Carnett Manor in Costa Rica launched a series of musicians' coffee beans, including Beethoven Coffee beans, Mozart Coffee beans, Bach Coffee beans and Chopin Coffee beans, all with their own flavor characteristics, obviously from the same manor. why are the flavors different? Qianjie Coffee believes that there are three basic conditions for boutique coffee, variety, altitude and handling.

In the process of processing raw beans, there is a process called anaerobic fermentation. some people have studied the effect of yeast on the fermentation effect and final flavor of coffee raw beans in the process of anaerobic fermentation. how different flavors will be produced? And natural sun-treated coffee beans, raw beans will also appear flowers, fruit, fermentation and other multiple flavor, this treatment is originally one of the ways to show the regional flavor of boutique coffee. All right, back to the title of the article, Qianjie, this article is going to talk about the Bach coffee beans of the Costa Rican musicians series, from the manor, the method of treatment, the analysis of raw beans, how to bake this coffee bean in Qianjie, and then cup test and brewing. See what the performance of Baja coffee beans is.

Country: Costa Rica

Producing area: Tarazhu

Altitude: 1980m

Treatment: raisin honey treatment

Grade: SHB

Variety: Kaddura, Kaduai

Carnett Manor (Finca Canet)

Carnett Manor is a small estate covering an area of 5 hectares, located in the town of San Marcos in the Tarazu producing area (Tarrazu). Tara Zhu is the main producing area of Costa Rican coffee and one of the major coffee producing areas in the world. The coffee growing soil is very fertile, the drainage is good, the average latitude of the transformed area is the highest, the climate and soil conditions are excellent, which makes Tarazhu famous for its coffee beans in Costa Rica. The coffee beans in this area are mainly treated with honey. Sweetness and berry aromas will definitely surprise you, with good sweetness, consistency and thickness, with ripe fruit flavors similar to dried bananas.

Carnett Manor is located at the highest altitude where Tarrazu coffee is grown in Costa Rica. It is owned by three brothers, the Robles brothers Leo and Elian and Melvin, who have worked together for more than 10 years and have a small water treatment plant (Beneficio). The owner of the manor mainly grows passion fruit, while the amount of coffee is quite rare. only one specific area grows coffee and takes special care, picking only ripe red cherry fruit. It is precisely because of this careful selection that the coffee beans produced by the manor are sweet and long-lasting.

Treatment of raisin honey

Raisin honey treatment is to 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.

In the drying process to constantly flip these coffee cherries to make the drying uniform, but to grasp the frequency of flipping, to dry slowly to ensure that the coffee has fermentation treatment, but not too slow to appear excessive fermentation; this sweet raisin honey treatment, so that the coffee flavor has the taste of white wine and balanced acidity, fermented aroma is also relatively rich. Qianjie believes that coffee beans treated with raisin honey have a strong sense of fermentation and the sweetness of dried fruit.

Coffee bean variety

Kaddura: a natural variety of bourbon, it was discovered in Brazil in 1937. Its tree is not as tall as bourbon and smaller. Due to inheriting the blood of bourbon, the disease resistance is relatively weak, but the yield is higher than that of bourbon. Although found in Brazil, Kaddura is not suitable for growing in Brazil, so it is not planted on a large scale in Brazil, but is popular in Central and South America, such as Colombia, Costa Rica and Nicaragua. Kaddura is planted on a large scale.

Kaduai: coffee variety artificially crossed by Kaddura and New World (Mondu Novo). Kaduai inherits Kaddura's small trees, which do not need shade, are easy to grow and easy to pick. It also has a better ability to resist natural disasters than the New World. It has a good acidity in flavor. Kaduai generally presents two types of red fruit and yellow fruit.

Raw bean analysis

This Costa Rican Bach coffee bean is the two most common varieties in Central and South America: Kaddura and Kaduai. Raw beans smell with fermented fruit aroma, observe raw beans, beans show dark green, at an altitude of about 1950m, the bean quality is relatively hard, and it is the 2019 production season, the water content of beans will be relatively higher. In the baking technique, we use a way to gradually reduce the fire and prolong the dehydration time to climb this curve, considering that this "Costa Rican musician Bach" uses grape dried honey treatment, and the design baking degree is medium baking. The main purpose is to highlight the fermented and fruity aromas of this bean, while retaining the balanced and full taste of honey-treated beans.

Qianjie baking suggestion

Yangjia 800N, the amount of beans 300g: furnace temperature to 180 degrees Celsius into the pot, throttle 3, firepower 120. The firepower is adjusted once at 109 degrees, the throttle opens 4, and the firepower rises to 140. Adjust the firepower once at 137C, the firepower drops to 100C, bake to 615 ", the temperature is 151.5 degrees, the bean surface turns yellow, the smell of grass disappears completely, and the dehydration is complete. In the 8th minute, ugly wrinkles and black markings appeared on the bean table, and the smell of toast obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. at this time, it is necessary to listen carefully to the sound of the explosion point, to 9: 40 ", the throttle is fully open, and the development time of the explosion is 1: 45". Put the pot at 196 degrees.

Qianjie Cup test report

It smells like the fermented aroma of rice wine, with ripe tropical fruits, sweet and sour berries, nutty, creamy flavor, caramel and a hint of flowers on the finish.

Qianjie cooking parameters

Filter cup: V60 # 01

Water temperature: 90-91 degrees

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: BG6m/ fine sugar size (20 sieve bowl sieve powder to 80%)

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, followed by 95 grams (the electronic scale shows about 125 grams), and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams are injected at 3 places (the electronic scale shows about 225 grams), and the injection is completed in about 1 minute 39 percent 45 "seconds." the dripping is completed, remove the filter cup and complete the extraction.

Brewing flavor: light wine aroma, full and solid acidity, with a sweet feeling similar to raisins; after a slight drop in temperature is highlighted by the tea, the finish is sweet sucrose, lasting and delicate.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925