Series of Carnett Manor musicians in Costa Rica-- A special report by Chopin

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Chopin of Carnett Manor in Costa Rica

Producing area: Tarazhu

Variety: Huang Kaduai

Altitude: 1700m

Treatment: raisin honey treatment

| | production area description |

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.

| Canet Carnett Manor

Carnett Manor is located at the highest altitude in the Tarazu producing area and is the densest fruit-growing area in Costa Rica. Carnett Manor is mainly to grow passion fruit, the amount of coffee is very rare, only a specific area to grow coffee, take special care.

All coffee cherries are picked by hand, only ripe red cherries are harvested, but there is a screening process before processing after harvest to pick beans that are not ripe or too ripe.

| | treatment of raisin honey |

Raisin honey treatment is a kind of double fermented honey treatment. On the day the coffee cherry is harvested, the coffee fruit is poured into a big water tank, and the ripe and full fruit will sink to the bottom of the water. Underdeveloped or overripe fruits will surface, and the floating beans need to be removed, the screened coffee fruits will be placed on an elevated bed to dry into raisins, then the pulp and peel will be removed and the pectin will be retained before drying. In the flavor, the fermentation flavor will be more rich, the flavor level is also more rich and full, and the pectin preservation is higher than other honey treatments, in the drying process to constantly flip these coffee cherries to make the drying uniform, but to grasp the flipping frequency, to slowly dry to ensure that the coffee has fermentation treatment, but not too slow to appear excessive fermentation.

| | Variety (Huang Kaduai) |

Yellow Catuai; Catuai Amarillo, a hybrid of Mundo Novo and Kaddura, was first bred by the Brazilian Institute of Agricultural Research (Instituto Agronomico de Campinas) in 1949. Huangkaduai, like Red Kaduai (Red Catuai,Catuai Rojo), has extremely high disease resistance and is suitable for planting in high-altitude, windy areas. Both kinds of Catuai also have a delicate and clean sour taste. When observing raw beans, the beans show turquoise, with a strong aroma of tea and a hint of fermentation.

The Costa Rican Carnett musicians series includes Mozart, Beethoven and Bach Coffee. Just this year, the Costa Rican musicians series added a new coffee bean called Chopin, which is different from other flavors. This Chopin bean has obvious rose fragrance and outstanding sweetness.

| | Baking analysis |

Roaster Yangjia 800N semi-direct fire (baking capacity 300g)

The furnace temperature is preheated to 180 ℃ to enter the pot, the firepower is adjusted to 130, the throttle opens to 3, and the temperature return point is 1 / 3 / 39 / 36 "to keep the firepower; at 140 ℃, the firepower remains the same, the throttle is opened to 4. 5 ℃ / 39 / 20" turns yellow, the smell of grass disappears, entering the dehydration stage, the firepower is lowered to 110 at 166℃, and the throttle is kept at 4. Adjust the firepower to 80 at 176℃, the throttle will not change.

After dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open and the firepower remains the same. After an explosion, the development time is 2 hours, and the time is 39. 05, and the pot goes down to 195.2 ℃.

The Agtron bean color value is 70.3 (above), the Agtron pink value is 78.3 (bottom), and the Roast Delta value is 8.

| | Cup test |

Flavor: rose, raisin, berry, fruit tea

| | suggestion for making and cooking |

With regard to this bean, Qianjie coffee is suggested to be made by hand.

Filter cup: Hario V60

Water temperature: 90-92 ℃

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (BG6M: 58% pass rate of Chinese standard No. 20 screen)

Cooking technique: stage-by-stage extraction

Steam with 30 grams of water for 30 seconds, small water flow around the circle to 125 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 228 grams to stop injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 1 minute 39 percent 56 ".

Flavor: using 92 ℃ water temperature to cook this Chopin, the import of citrus acid and tea is more obvious, berries, the temperature is slightly lower, there is a strong fermented aroma, the sweet feeling staying between the lips and teeth is more lasting; with 90 ℃ water temperature, the rose aroma is more prominent, the entrance has a sense of raisins and tea, the temperature is slightly lower, there is fermented fragrance, the taste is more smooth, and the sweetness is more obvious.