Description of coffee flavor and taste of Genesis Manor in Costa Rica and introduction of Genesis Manor

This tanned Costa Rica is a coffee that has been on sale in Qianjie for a long time. Doudou knows that the most famous thing in Costa Rica is honey treatment, but Qianjie chose a sun-treated coffee that must have something special. When tested, this bean has a very complex, full, diverse fruit aroma, high enough sweetness and bright and solid acidity, it is no exaggeration to say that this is fruit juice, the aftertaste is long and sweet enough to surprise people! Next, let's introduce the information of this bean in detail.

Genesis Manor We re-introduced high-quality coffee from this estate this year, the famous estate that won the 2008 Costa Rican COE Cup, located in Costa Rica's Lourdes de Naranjo County, is a completely 100% organically grown coffee estate. Genesis is a very special name, and the landowner Oscar and Olga Mendez says it's a new beginning for them. They grow their own coffee, handle their own coffee, and sell their proud coffee independently. You will find it very strange that many powerful manors have a common feature, that is, "natural", that is to say, in order to make coffee drink "natural", the manors will try their best to make the planting environment "natural". But this requires effort and sacrifice, first of all, more primitive forests must be preserved, on the contrary, less planting will naturally lead to less yield, and there can be no pesticides and chemical fertilizers. There can be no herbicides, so we must pay more manpower, weeding, pest control and so on. Of course, what you get is a "natural" coffee.

The first impression of this coffee is "super sweet", which is amazingly sweet. From the dry aroma of ground powder, you can clearly feel the sweetness of a ripe fruit, honey and strawberry biscuits. The wet aroma with hot water is elegant with aromas of tea, berries, grapes and baked biscuits. The performance of the cup is obviously different from our traditional washed Costa Rican coffee. The acidity is lower and the taste is more round. For beans treated with honey, it is super clean, which I think is quite rare. Strong and sweet honey lemon flavor, ripe juicy fruit, sweet dried fruit, biscuits, raisins, slightly fresh soil, an extreme sun-treated coffee!

Introduction of treatment method

This batch of coffee beans were picked at a high altitude of 1700 meters above sea level. The high-standard Genesis micro-batch processing plant used sun treatment to treat the beans. The fruits with intact skin were selected before going to the drying bed, and then dried indoors to keep them dry. Keep the moisture at about 10%. Oscar uses courtyard space to dry washed coffee and a tanning bed for honey treatment and sun exposure.

Analysis of raw beans of Qianjie coffee

Kaddura, a natural variety of bourbon, was discovered in Brazil in 1937. Its tree is not as tall and shorter as bourbon. Due to inheriting the blood of bourbon, the 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. Kaduai is an artificial hybrid of Kaddura and Mondu Novo. Kaduai has a good ability to resist natural disasters, especially wind and rain. Kaduai tree species are relatively low, compared with other coffee trees, the fruit of Kaduai is stronger and harder to pick, and the fruit is both red and yellow.

Roasting Analysis of Qianjie Coffee

This coffee belongs to the SHB grade, the bean density is quite hard, roasted with high firepower to climb, turn yellow point in about 5 minutes 30 seconds, and then reduce the firepower to open the throttle into the Mena reaction, to 168℃ once again reduce the firepower to prolong the Mena reaction time. An explosion of about 182 ℃, this sun-dried beans need to reduce firepower before the explosion to prevent climbing too fast and bitter. Drop the beans at 195 ℃ at 1 minute 50 seconds.

Roaster Yangjia 600g semi-direct fire

The furnace temperature is preheated to 200 degrees Celsius, the throttle is opened, fire is opened, the firepower is adjusted to 160, the temperature recovery point is 1`31``, the firepower is maintained, the 5`30` turns yellow, the smell of grass disappears, enters the dehydration stage, the firepower is reduced to 130, and the throttle is opened to 4. At 168 degrees, the firepower is lowered again to 100.8` after dehydration, the bean surface appears wrinkled and black markings, and the taste of toast changes to coffee, which is a prelude to an explosion, then reduce the firepower to 80 and listen to the sound of an explosion. When it starts to explode at 8`30``, the throttle is all open. The development time after explosion was 2 minutes and 20 seconds to 195 ℃.

The beans are dried with African-style sun scaffolding to accurately grasp the processing quality of raw beans, with a high overall sense of balance, good sweetness and clean taste. With aromas of fermented wine, spices and caramel, the palate is sour and then sweet, with citrus and grapefruit flavors, juicy and refreshing berry finish.

[Genesis Micro batch of Costa Rica]

Country: Costa Rica

Region: Western Valley

Processing plant: Finca Genesis Genesis Micro batch processing Plant

Altitude: 1700 m

Variety: Kaddura / Kaduai

Grade: SHB

Treatment: insolation

Qianjie coffee brewing data: grindability: 3.5 (Fuji R440) Water temperature: 90 °C V60 filter cup, 15g powder / water ratio: 1:15

Qianjie coffee recommended cooking method: hand-30 grams of water steaming, steaming time of 30 seconds, subsection: water injection to 120ml cut off water, slow water injection to 230ml, that is, 30-120-80, the total extraction time is 2 minutes