Special report on Coffee at Stonehenge Manor in Costa Rica

Stonehenge Manor, Costa Rica

Country: Costa Rica

Manor: Stonehenge Manor

Grade: SHB

Treatment method: black honey treatment

Altitude: 1700-1800m

Variety: Kaddura, Kaduai

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.

/ Manor introduction

Stonehenge Manor is located in Brunca in the south of Costa rica. Because the topography and mountains connect to Panama, it has a diverse micro-climate. Stone carvings of aborigines from 200 to 1500 BC were unearthed near the manor, so the manor is named after the boulder.

/ raw bean analysis

| | Kaddura Caturra, Kaduai Catuai |

Kaddura and Kaduai are more common in American beans, especially in Central America.

Kaddura

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.

Kaduai

Kaduai is also an Arabica hybrid breed, which is a hybrid breed of Mundo Novo Mondonovo (New World) and Caturra Kaddura. It has a good ability to resist natural disasters, especially wind and rain. It inherits the advantages of Kaddura's low stature and changes Mondonwood's shortcomings; another advantage is that it is solid and not easy to fall off in case of strong wind, which makes up for the weakness of Arabica fruit.

/ treatment method

Honey treatment, called Honey Process or Miel Process, after hearing the name honey treatment, many people will think that this is a process of processing with honey, or processed coffee will have a honey flavor, in fact, honey treatment is the method of peeling off the pulp and drying the fruit with endocarp. Because in the process of drying, the water of the gel on the surface of the core will evaporate, so it becomes as sticky as honey, hence the name.

| | Baking analysis |

This bean belongs to SHB extremely hard beans, hard beans, medium moisture content, yellowing point in 5 minutes 25 seconds, 9 minutes into an explosion, an explosion after 2 minutes after the development of baking.

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature is 160℃ and the firepower is 100. the throttle is open to 4 at 146℃, and the firepower is unchanged. When the furnace temperature is 153.6 ℃, the bean meter turns yellow, the grass smell disappears completely, and enters the dehydration stage. When the furnace temperature reaches 168℃, the firepower is adjusted to 80 ℃ and the throttle is 4.

The smell of toast obviously changes 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. When the sound of the explosion point begins to explode, the throttle will remain unchanged. After an explosion, the development will take 2 minutes and 195.5 ℃ will be put into the pot.

Agtron bean color value 66.5 (above), Agtron pink value 77.6 (bottom), Roast Delta 11.1 value.

Cup test flavor: fermented aroma, fruity, red wine, raisins, strawberries, jackfruit, nuts, hazelnuts, caramel.

| | recommendation for hand flushing |

Recommended cooking method: hand flushing

Filter cup: V60

Water temperature: 90-92 ℃

Powder / water ratio: 1:15

Degree of grinding: BG 5R (Chinese standard No. 20 screen pass rate 58%), that is, medium fine grinding

Flushing and cooking technique: segmented extraction. Steam with 30 grams of water for 30 seconds, small flow circle injection to 124 grams, continue to inject water to 227 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is two minutes.

When cooked in a V60 filter cup, it smells obvious fermented aroma and ripe strawberry aromas. it tastes smooth and mellow, with a strong sense of juice, with strawberries, nuts, cream, red wine and raisins, with a wine finish.