How about Costa Rica Black Pearl Coffee? Costa Rica Black Pearl Flavor Introduction

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Introduction to Qianjie Coffee-Costa Rican Black Pearl

Among the exquisite sun and honey treatments that are now popular in Costa Rica, La La Haas is one of the first estates to begin systematic research and treatment, and has been a favorite coffee estate for global buyers for many years. La Lajas is now run by third-generation landowner Francisca Cubillo and his wife Oscar.

The manor is located in the Central Valley producing area (Central Valley), not far from the capital, quite close to the Poas Volcano volcano, with an annual output of about 55200 kg. Many years ago, Francesca, the owner of the manor, had been hoping to improve the flavor of the coffee in the manor. at that time, the vast majority of coffee farmers in Costa Rica generally adopted the traditional washing method to meet the needs of the American and European markets. so the manor owner began to study and improve a lot of equipment in the manor to better meet the needs of sun and honey-treated coffee.

During the harvest stage, the landowner used the sweetness detector (BRIX) to screen the red fruits of coffee up to the standard, and set up his own washing treatment station for coffee treatment, and finally placed it on the African scaffolding for follow-up exposure.

In the coffee processed by La Lajas, the owner of the manor divides the honey-treated and sun-cured coffee into a variety of different items according to their flavor. Costa Rican farmers mostly use peeling machines at washing stations to control the amount of residual flesh. But La Lajas decided to take a different approach, which is to retain the highest percentage of pulp.

Control the exposure and turning time on the African scaffolding to show different coffee flavors. In the honey treatment, the manor divides the coffee into yellow honey, red honey and black honey.

Introduction to black pearl brewing of Qianjie coffee

Filter cup: Hario V60

Water temperature: 88 degrees

Degree of grinding: 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.

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