Introduction of anaerobic solarization in Tarazhu Finca La Ortiga (Ojali Manor), Costa Rica

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In everyone's impression, do you all feel that Costa Rican coffee is processed with honey and tastes sweet and sour, sweet and smooth? Do you think there is no other way to treat Costa Rican coffee except honey? The front street tells you, yes, you are wrong. Although Costa Rica is famous for its honey treatment, there are other treatments, such as this anaerobic treatment.

Costa Rica is located in the isthmus of Central America, and is also 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 temperatures, and stable and abundant rainfall, are one of the reasons why coffee has become a major agricultural product in Costa Rica.

The coffee fruit grows slowly in the fertile volcanic soil and cold environment at high altitude, giving 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, rich, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why there is high-quality coffee.

The Tarazhu region of Costa Rica is famous in the world of boutique coffee and is one of the major coffee producing areas in the world. Tarasu is located in the fertile volcanic region of Central America, which has a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude, and dense forest natural shade, providing a unique growth environment for coffee growth.

Nearly 95% of the coffee beans produced in Tarazhu Alpine are very hard beans (SHB), which generally grow above 1500 meters above sea level, and coffee is grown without pesticides or artificial fertilizers.

Finca La Ortiga O'Carrie Manor

Oujiali Manor is located at an extremely high altitude of 1750 meters above sea level in Tarazhu. the climate is cool, the volcanic soil is fertile, the solar energy equipment of the coffee processing plant is formed, and 60% of the electricity of the treatment plant is collected by solar energy. The manor advocates technology and constantly updated management methods, so it maintains the closest cooperation with the coffee laboratory, and is specially made into multi-level anaerobic treatment this year, pushing the coffee flavor to a more special level. After the coffee varieties are classified and harvested, a series of calculation and planning are carried out, and the solar energy equipment is used to control the required electricity, so that the post-system can be controlled in the best error-free state.

The owner of the manor put the screened coffee beans into a prepared special bucket for fermentation, tightly locked the cylinder and left it for 18 hours. During the fermentation, the coffee fruit was isolated from oxygen, and the carbon dioxide produced in the cylinder was pressurized by itself. so that the fruit can be more complete static fermentation.

It is necessary to strictly and accurately grasp the PH value in the fermentation, and control the surrounding temperature in the fermentation, wait for the completion of the fermentation, and send the coffee to the sun drying field. After anaerobic and then sun treatment, the coffee has a full tropical fruit flavor and thick taste, and has a fruit sweet wine flavor, refreshing and multi-layered.

Huang Kaduai. Yellow Catuai, 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 its delicate and clean sour taste is suitable for planting in high-altitude, windy areas.

Baking analysis

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

The furnace temperature reaches 180℃ into the pot, the throttle opens 3, the firepower is 120,99.6℃; the furnace temperature is 140℃, the air door is opened to 4; 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 80 ℃, 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, the throttle should be adjusted to 5 (the tuning power should be very careful, not so small that there is no burst sound). After an explosion, the development of a 2-cup 39-tack 10 ", 194.7 ℃ into the pot.

Agtron bean color value 61.4 (above), Agtron pink value 73.2 (bottom), Roast Delta value 11.8.

* Cup test

Flavor: cinnamon, vanilla, honey, fruit wine.

Qianjie Coffee sharing brewing parameters

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

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

Cooking technique: stage-by-stage extraction

Steam with 34 grams of water for 30 seconds, small flow circle injection to 127 grams, continue to inject water to 226 grams when the water level is about to be exposed, remove the filter cup when the water level is about to expose the powder bed, (steaming starts timing) the extraction time is 2 minutes 39 percent 05 ".

* flavor description

Dry aroma has obvious sweet spices and fermented aroma, while wet aroma gives off the aroma of cinnamon and fermented wine.

The entrance has cinnamon, honey, vanilla flavor, in the temperature of fruit wine flavor is obvious, the overall taste is smooth, the flavor level is clear, sweet feeling.