Special report on Starika Red Pearl Meros

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Starika Red Pearl Meros

Country: Costa Rica

Batch: red Pearl Meros

Manor: Sonora Manor

Producing area: central valley

Variety: Kaddura

Treatment: insolation

Altitude: 1700-1800 m

Costa Rica is located in the Central American isthmus, and is simultaneously regulated by Pacific and Atlantic currents and sea breezes. Many towering volcanoes up to 2000 meters above sea level, with fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall, are all factors that coffee has become one of the main agricultural products in Costa Rica. Coffee berries grow slowly in the fertile volcanic ash soil and cool environment at high altitude. Give birth to coffee beans with complete and rich flavor, and the coffee beans produced in the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour, and the coffee beans here are carefully processed, which is why there is high-quality coffee.

High-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus making the coffee beans have a stronger flavor. In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees.

Costa Rica has eight major coffee producing areas, namely, the Western Valley West Valley, the 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.

The Central Valley is also the first area in Costa Rica to grow coffee, and then to other regions to develop the country's coffee industry, moderate annual rainfall of 118in, average annual temperature of only 19 ℃, coupled with high altitude, so the bean hard aroma, smooth, high acidity, full-bodied, rich aroma, coffee in Costa Rica is the earliest coffee growing area, rich volcanic soil, sometimes with chocolate flavor.

| | Manor introduction |

Sonora Manor is a famous estate in Costa Rica, located in the central valley at the foot of the Poal volcano. Coffee grows on rich volcanic soil and, together with a variety of alien species, form a complex ecosystem that can produce high-yield small batches of coffee.

The estate uses natural water to drive the Pelton flow machine, providing 100% renewable energy for the estate. Ninety-five percent of Sonora coffee is sun-treated and then dried in a low-heat drying for 3 hours, which can be treated evenly.

| | Variety

Kaddura is a variety of bourbon, was found in Brazil in 1937, production capacity and disease resistance are better than bourbon, and the tree is shorter, easy to harvest, adaptable, does not need shade trees, direct exposure to the sun can also be full of vitality, commonly known as exposed coffee (Sun Coffee). Kaddura is suitable for planting in the high altitude area from 700m to 1700 m. It has strong adaptability to altitude, but the higher the altitude, the better the flavor, and the production capacity is relatively reduced.

| | processing |

This bean is treated in the sun. Sun treatment is the oldest and most primitive treatment of coffee beans, in which the harvested coffee cherries are placed on the terrace, and some are even directly exposed to the sun by the side of the road (about 27-30 days). The moisture content from 60% to only 12% is completed, the beans treated by the sun have the lowest acidity, obvious sweetness, high alcohol thickness but slightly lower cleanliness.

| | Curve analysis |

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature is 175 ℃ into the pot, the throttle is opened at 3, the firepower is 120, and the temperature recovery point is 1mm / 39 / 36, 91.6 ℃; the air door is opened to 4 at 140℃; at this time the bean surface turns yellow, the smell of grass disappears completely, and enters the dehydration stage. When the furnace temperature reaches 166℃, the firepower is adjusted to 100℃, and the throttle remains unchanged.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. When the sound of the explosion starts, adjust the throttle to 5 (the tuning power should be very careful and not be so small as to be free of burst sound). After an explosion, the development of 1 cup 39th 45 ", 195 ℃ into the pot.

Agtron bean color value 72.1 (above), Agtron pink value 81.9 (bottom), Roast Delta value 9.8.

| | Cup mapping |

Flavor: berries, fermented wine, nuts, sucrose

Qianjie Coffee sharing brewing parameters

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:16

Degree of grinding: medium fine grinding (BG 6k: pass rate of Chinese standard No. 20 screen 58%)

Cooking technique: stage-by-stage extraction

Flavor: steam with 34 grams of water for 35 seconds, small water flow around the circle to 135 grams of water injection, when the water level is about to expose the powder bed, continue to inject water to 240 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00.

Flavor: the whole is well balanced, with fermented wine, berries, sucrose and nuts in the mouth.