Introduction to the Flavor characteristics of Costa Rica Pillon Coffee

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.

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. 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. Geographical environment:

At an altitude of 1700 meters above sea level, coffee is dried in a high African bed. The process of drying coffee takes time and time. Using the "slow sun for 28 days", coffee beans are turned in turn every day to avoid mildew. Their coffee is clean and full of sweetness and fruity.

Santa Maria Natural Solar treatment Plant in Pillon, Costa Rica

Country: Costa Rica

Altitude: 1700 m-1800 m

Treatment: natural sunlight

Variety: Kaddura

Qianjie coffee flavor description: honey apple flavor, followed by banana, cream taste, similar to loquat flavor and thick cocoa tail rhyme.

Qianjie Coffee brewing parameters suggested: V60True 90 ℃ / 1Rose 15ppm Coffee Powder / about 2 minutes