Description of the flavor of Kaddura Costa Rican coffee from the Central American Costa Rican Pillon processing plant

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Coffee is sweet, yes, and it can be very sweet. The front street is talking about Costa Rican coffee. As the world's top coffee producer of honey processing skills, honey treatment is like the national protection of Costa Rica. If nothing else, let's start with a cup of honey-treated coffee, which is so sweet that it goes to the heart and lungs!

Costa Rica is located in the Central American isthmus, and is simultaneously regulated by Pacific and Atlantic currents and sea breezes. There are many towering volcanoes up to 2000 meters above sea level in Costa Rica. Coffee berries 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 has eight major coffee producing areas

Western Valley West Valley, 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.

The coffee beans produced in the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why there is high-quality coffee. Tarasu, located in the south of SanJos é, the capital of Costa Rica, is one of the most important coffee growers in the country. Tarasu (Tarrazu) is one of the major coffee producers in the world.

Pilong processing plant

The Pillon processing plant is located in the famous Tarazu region of Costa Rica, located on the border of the town of Leon Cortez and is owned by Edgar Urena and Efrain Mendez. The Pillon processing plant is Costa Rica, the first government-approved all-sun treatment, a very rare natural sun treatment, this coffee shows a strong nutty chocolate and tropical honey apple aroma, showing an excellent natural flavor. Costa Rica has always been proud of its washed coffee, picking ripe red berries by hand and tightly controlling the whole process, until the honey treatment, which is popular in the coffee industry, has become the target of various countries.

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.

Costa Rica is graded according to the hardness of raw beans

Variety: Kaddura

Kaddura species (Caturra) is a mutant of Bourbon, which was discovered in Brazil in 1937. The yield and disease resistance are better than bourbon, and the trees are shorter and easy to harvest, but they all have periodic problems of production capacity fluctuation every two years, just like bourbon.

Sun treatment

Because at an altitude of 1700 meters, drying coffee with a high African bed takes a lot of time and time. Using the "slow sun for 28 days", they take turns to flip coffee beans every day, so that they have uniform sun time to avoid mildew. At the same time, it also makes their coffee have clean and sufficient sweetness and fruit flavor.

[Qianjie Coffee Baking suggestion]

Raw beans look yellowish green and are typical of sun-dried beans with strong aromas of ripe fruit and fermented fruit.

Because this bean belongs to SHB extremely hard bean, the bean quality is hard, the moisture content is medium, so Qianjie baker decides to put 200 degrees into the pot, turn yellow point in 5 minutes 15 seconds, 8 minutes 30 seconds into an explosion, explode after the development of 2 minutes before the oven.

[coffee cup test report on Qianjie]

[Qianjie coffee brewing parameters]

Filter cup: V60

Water temperature: 90-92 ℃

Degree of grinding: BG#5R

Powder / water ratio: 1:15

[Qianjie cooking technique]

Technique: 15 grams of powder with 31 grams of water for 30 seconds, large water injection to 124 grams for segments, water level drop is about to expose the powder bed, large water injection to the end of 226 grams, cooking time 1: 45 ". This bean belongs to the flavor explosion type, suitable for high water temperature rapid cooking, remove the tail section to avoid over-extraction astringency.

[flavor description]

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.