Costa Rica anaerobic sun Huang Kaduai how to flush to taste good?

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The owner of the Finca La Ortiga manor put the screened coffee beans into a prepared special bucket for fermentation, tightly locked the cylinder and left it standing for 18 to 23 hours. During the fermentation, the coffee fruit was isolated from oxygen, and the carbon dioxide produced in the cylinder was pressurized by itself to make the fruit more complete and 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 sun treatment, the coffee has a full tropical fruit flavor and thick taste, and has a fruit sweet wine flavor, which is refreshing and multi-layered, so how to make this bean taste good? Qianjie coffee is suggested to be brewed by hand.

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 ".

In flavor

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.