Costa Rican sun treatment, how does the coffee taste, how does it taste good by hand?

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The coffee industry in Costa Rica has developed since the middle of the 18th century. It is the country where coffee was first introduced into Central America and has a long history. Therefore, the coffee organization is equipped with a complete production and marketing system. Costa Rican coffee has always been recognized by the world in terms of quality and quantity, and has been rated as the world-class high-quality coffee.

It 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.

At an altitude of 1700 meters above sea level, the coffee is dried in a high African bed, which is laborious and time-consuming. The "slow sun for 28 days" is used to flip the coffee beans in turn 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.

Sun flavor: strawberry, blueberry, peach, wine, flower, lavender cool, cinnamon and mango peel tail rhyme

Filter cup: Hario V60

Water temperature: 89-91 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.