The Source treatment of Father Rose Summer in Costa Rica

Costa Rica Padre Ronald Geisha

Costa Rican priest rose summer

Country: Costa Rica

Producing area: Tarazhu

Variety: Rose summer

Altitude: 1600-1650m

Treatment: washing treatment

Grade: SHB

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Costa Rica has eight major coffee producing areas, namely, the Western Valley West Valley, the Central Valley Central Valley, Tarazu Tarrazu, Sanhe Tres Rios, Eurosci Orosi, Brenka Brunca, Duli Alba Turrialba, Guanacaster Guanacaste. Tarrazu is one of the main coffee producers here.

Tarazhu is located in the fertile volcanic region of Central America, which has a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude, and dense forest natural shade, providing a unique growth environment for coffee growth. Nearly 95% of the coffee beans produced in Tarazhu Alpine are very hard beans (SHB), which generally grow above 1500 meters above sea level.

Father Padre Ronald.

40 kilometers south of Tarazu San Jose, there is a place called the Saints area, which is 1600-1650 meters above sea level. There are 63 coffee farmers in the Tarraz-Frailes area, each with about 1-2 hectares of coffee plantations, which sell coffee cherries harvested to large companies every year to make a meagre profit.

For the local people who believe in Catholicism, the priest is not only a missionary, but also a more learned and well-connected role in the whole village. Three years ago, the priest decided to use his relationship to rent space with nearby processing plants to help small farmers turn coffee cherries into raw beans and to help find better buyers.

They received a bonus to build a processing plant, which was officially opened on January 28, 2016. now, they have their own processing plant, which can make better quality coffee, help more farmers and make them work hard for a year. Get more feedback.

Treatment method

This bean is washed.

Screening coffee cherries-removing pulp-fermentation-washing-drying-shelling

Put the selected coffee cherry into the peeling machine and initially remove its skin and pulp; put the coffee beans with residual pectin into water and let them ferment for about 24 hours; after fermentation, wash the coffee beans with parchment in a flow tank to remove their pulp and pectin; dry the coffee beans after cleaning or dry them with the help of a dryer to reduce the moisture content to about 12%. Finally, remove the parchment of raw coffee beans.

Hand-made suggestion

Recommended cooking method: hand flushing

Filter cup: V60 or cake cup

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 boiled in a V60 filter cup, it smells of ginger, with sour notes of lime, citrus, nectarine and sweet orange in the mouth, cream in the middle, brown sugar, cocoa and tea in the aftertaste. The flavor is rich and the flower smell is obvious; when boiled with a cake filter cup, it smells of jasmine and virgin fruit, with sour notes of plum, citrus, apricot and plum, sweet peach and honey, and a mellow taste.