Description of Flavor characteristics of Costa Rican three Wonders F1 Coffee and introduction of Manor

In 2013, the Facusse family, which has long run Dinant Food Sale in Costa Rica, decided to use Camilo's successful experience in planting estates in Colombia to start a new manor project in Costa Rican Coffee and named it the three Wonders. The name of the three miracles comes from Camilo's belief that all successful manors absolutely have these three factors to cooperate with each other. These three elements are coffee trees, farmers and land.

Location was the most important decisive factor in deciding to start the Costa Rican coffee estate. After a long discussion and land evaluation process, it was finally decided to choose Tarrazu, the highest producing area in Costa Rica, where the estate is located at an altitude of 1450-1750 meters above sea level. The soil is pozzolanic soil from the Irazu volcano, providing sufficient nutrients for coffee trees. At the same time, Camilo also requires the manor to maintain a low-density coffee planting area, which is more conducive to the absorption and growth of coffee trees, as well as a higher improvement of cup flavor. At present, the planting area of the three Wonders Manor is about 120ha, and the annual top micro-batch output is only about 300bags. In addition, the hardware of the manor is mainly planned according to four key points:

The first is to use the Green House system (Green House System) to provide better humidity, temperature and ventilation of raw coffee beans during the sun-drying phase.

The second is the environmental intercropping symbiosis system (Intercrop System), which not only provides manor ecological diversity by planting different plants, but also helps farmers to control farm ecology.

The third is shade tree planting (Shade Grown System). Most of the Inga trees are used in the manor with some other local trees, so that the growth of coffee trees is in a perfect shade environment to protect the growth of coffee trees.

The fourth is to choose the right coffee variety. At the beginning of planting in the manor, Camilo decided to adopt the traditional coffee variety with low yield but better flavor. In addition to Bourbon and Geisha, F1 is a new variety developed by the French research organization CIRAD in Costa Rica in recent years. F1 is a mixture of Villa Sarchi+Sachimor and Sudan Rume, which not only has the flavor of the traditional Central American Villa Sarchi, but also has the citrus flavor of the African variety Sudan Rume.

F1 coffee

F1 is a new variety developed by the French research organization CIRAD in Costa Rica in recent years. F1 is a mixture of Villa Sarchi+Sachimor and Sudan Rume, which not only has the traditional Central American Villa Sarchi flavor, but also has the citrus flavor of the African variety Sudan Rume.

Dried incense: honey, black sugar, almonds, candied fruit, cedar, syrup

Wet fragrance: sugarcane, sweet peach, milk chocolate, drupe

Sip: dark fruit notes, sweet spices, nuts, honey, peaches, round taste.

Costa Rica three miracles F1 sun ​

Coffee bean producing area: Tarrazu

The manor was founded in: 2013

Planting area: about 120 hectares

Annual rainfall: about 2400 mm

Average annual temperature: average 20 ℃

Planting altitude: 1450-1750 m

Coffee variety: F1

Grading standard: SHB

Type of soil: volcanic soil

Coffee treatment: honey treatment

Harvesting method: manual harvesting

Harvest time: 2017