Costa Rican musician series coffee beans Costa Rican Chopin Coffee characteristics

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A brief introduction to the Chopin flavor of Qianjie Costa Rican musicians series

Chopin of Carnett Manor in Costa Rica

Producing area: Tarazhu

Variety: Huang Kaduai

Altitude: 1700m

Treatment: raisin honey treatment

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.

Ice pupil filter cup

The ribs of the ice pupil filter cup are distributed vertically according to the ladder type, the bottom of the filter cup can show the appearance of a filter paper overhead, while at the top end of the filter cup and the filter paper is a completely sealed state.

One advantage of this design is that because the filter paper at the top of the filter cup is completely sealed, if the water flow is too much and the water temperature is too high to flood the diversion tank, there is no room for exhaust, and the water level drops slowly, but soaks like a KONO filter cup to avoid insufficient extraction.

Parameters: powder quantity 15g; medium fine grinding (BG 5T: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃; powder / water ratio 1 / 15; cooking method: segmented extraction.

Steam for 30 seconds with 35 grams of water, and the small flow is injected with 97 grams of water, that is, when the water level is injected to 132 grams, continue to inject water to the end of 226 grams when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed. (the time of steaming starts) the extraction time is 1: 56 ".

Flavor: wet aroma with sweet-scented osmanthus and fermented aromas, sour notes of imported strawberries, citrus and lemon, sweet sucrose.

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