Costa Rican Goddess Manor Rose Summer anaerobic enzyme washing New production season 2019

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Costa Rican Goddess Manor Geisha / Rosa Coffee (Costa Rica Dota El DiosaGeisha)

Origin: Dota,Tarrazu,Costa Rica

Bean seed: Geisha

Processing plant: El Diosa

Altitude: 1800m

Treatment: anaerobic enzyme washing

Baking degree: shallowness

Flavor: lemon, floral, cranberry, honey, clean and supple taste

The recommended brewing method of Qianjie Coffee: the molecular scale of coffee is 5: 1, the ratio of powder to water (15 to 18 g), 90: 93, the total time is 2 minutes.

The Goddess Manor is located in the Dota region of Costa Rica's best-known tarrazu region and is famous for producing micro-batch sub-geisha / Rosa varieties.

In 1865, the Dota region enjoyed the reputation of good Costa Rican coffee, because the highway construction extending from the capital to the Dota valley had to pass through Tarazu District, so in the future Goyuan Coffee Bureau will be used to mark Dota tarrazu, which is a typical plateau topography, no matter the soil or temperature and humidity are the best choice in terms of coffee growing conditions.

The Goddess Manor was founded in the 1960s, and the landowner and the now popular Panamanian geisha / rose summer father Pachi Serracin are very good friends, while Pachi Serracin has brought back the geisha / rose summer variety at CATIE, the world's largest coffee variety and research station in Costa Rica. The Goddess Manor grows coffee organically, using local native trees and fruit trees as shade. The fertilizer used is also coffee cherry mixed molasses, adding fertile soil with high mineral content in the adjacent mountain area with microbial fermentation to produce organic fertilizer that can enhance coffee value and disease resistance, and is also used to use California earthworms as culture soil. and directly in the fertilizer period as the main nutrient source of coffee trees and mixed planting a variety of coffee varieties, all to purchase ripe red-purple berries and widely control the soaking and fermentation process. Developed a very unique constant temperature treatment, not much and many degree of fermentation so that the clarity and complexity of coffee has achieved an excellent balance, so that its flavor shows more stability, people are intoxicated.

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