Coffee Garden-Coffea diversa Garden of Divisa Manor, Costa Rica

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Costa Rica is located in Central America, where the climate and soil conditions are very suitable for the growth of coffee beans. Coffee has a history of more than 200 years. Today, Qianjie Coffee would like to introduce to you a manor growing a rare variety of coffee-Divisa Manor.

Divisa Manor Coffea diversa Garden

Few people should have heard of it, but it is located in a relatively remote part of Costa Rica, 1200-1300 meters above sea level, and is an area that traditionally does not produce coffee. Although the area has a good microclimate, soil and altitude, only a few people try to grow coffee there because it is geographically difficult to reach.

It is very close to the top of the Talamanca Mountains in La Amistad Park, which is affected by the climate of both the Atlantic and Pacific oceans, which makes the coffee unique.

Unlike most coffee farms, Divisa Manor is running a "coffee garden" business model. Unlike other manors that mainly grow bourbon, Kaddura, iron pickup, etc., there are many local and even exotic rare varieties and their varieties, with more than 700 coffee varieties, plant varieties, cultivated species and mutants. It is worth mentioning that most of the varieties grown here cannot be found anywhere else in the world, and this is the only place where rare varieties are grown commercially.

Mr. Gonzalo Hern á ndez, the owner of Divisa Manor, is a native of Costa Rica and has devoted his whole life to the coffee industry. he has worked in almost every field of the coffee industry, from coffee growing, processing and retailing to opening coffee shops, trading raw coffee beans and even roasting coffee.

Like other Costa Rican children 40 years ago, Mr. Hern á ndez picked up coffee beans on Costa Rican coffee plantations during primary school holidays. Later he went to university in Costa Rica with an agronomy degree. After graduation, he worked in the largest bank in Costa Rica, providing loans and technical assistance to coffee farmers and coffee factories in southern Costa Rica.

Mr. Hern á ndez has worked in the coffee markets in Costa Rica, Guatemala and Jamaica, and was Chief Executive Officer of the Commercial Department of the Jamaican Coffee Industry Council from 2000 to 2003. It is worth mentioning that he also worked in the coffee retail business in the United States coffee chain. It can be said that he is very familiar with any link of the whole coffee industry chain.

Since 2003, Mr. Hernandez has been purchasing and trading the most unique, rarest and exotic coffee around the world. He owns the world's largest private collection of coffee plant varieties, categories and cultivars, Coffea diversa Garden, where he produces many rare varieties of coffee plants that are supplied to the world's most discerning importers and roasters of raw coffee beans.

Qianjie Coffee comes to share with you a Dela Aiji washed from Divisa Manor.

The breed of Dila Aiji is also rarely heard of. DILLA ALGHE is a wild coffee from Ethiopia, hence its name because of its proximity to the town of Dilla Alghe. The tree is tall, with wide spacing between branches and buds, and young leaves or leaf tips are red, but the yield is very low and is sensitive to disease.

Observe the coffee cooked beans, the particles are medium size, the whole is relatively uniform.

Qianjie Coffee shares brewing parameters and flavor:

Parameters: filter cup: Hario V60; water temperature: 89 ℃; powder quantity: 15g; ratio of powder to water: 1V16; degree of grinding: medium and fine grinding (BG 5T: Chinese standard No. 20 sieve pass rate 58%)

Flushing and cooking technique: segmented extraction. Steam with 30 grams of water for 30 seconds, small water flow around the circle to 124 grams for sectional injection, water level drop is about to expose the powder bed, continue to inject water to 240 grams to stop injection, and so on when the water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) extraction time is 1 minute 39 percent 56 ".

Flavor: dry aromas of fermented fruit, berries and grapes, wet aromas of grapes and flowers, citrus, lemon tea and brown sugar on the palate.

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