Special Topics on anaerobic Solar treatment of Huangkaduai Cinnamon Fruit Wine in Costa Rica

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Costa Rica Finca La Ortiga

Ojali Manor, Costa Rica

Origin: Tarazhu Tarrazu

Manor: O'Carrie Manor Finca La Ortiga

Variety: Huang Kaduai Yellow Catuai

Altitude: 1750 m

Treatment: anaerobic solarization

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

Algarita Estate is located at an extremely high altitude of 1750 meters in Tarazhu. The climate is cool and the volcanic soil is fertile. The coffee treatment plant is equipped with solar energy equipment. The electricity of the treatment plant is collected by solar energy. The estate advocates technology and continuous renewal of management methods. Therefore, it maintains the closest cooperation with the coffee laboratory. In this year, it specially produces a multi-level anaerobic treatment to push the coffee flavor to a more special level. After the classification of coffee varieties and harvest, By a series of calculations and planning, solar energy equipment is used to produce the required electricity, so that the post-production energy control is in an optimal 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 to 23 hours. During the fermentation, the coffee fruit was isolated from oxygen and pressurized by the carbon dioxide produced in the cylinder. 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.

This micro-batch coffee variety is 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.

Yellow Catuai, like Red Catuai (Catuai Rojo), is highly resistant to disease and has a fine, clean acidity suitable for growing at high altitudes and in windy areas.

* baking analysis

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

When the furnace temperature reaches 180℃, put it into the pot, open the damper 3, fire power 120, return temperature 136 ", 99.6℃; when the furnace temperature reaches 140℃, open the damper 4; at this time, the bean surface turns yellow, the grass smell disappears completely, and enters the dehydration stage. When the furnace temperature reaches 166℃, adjust the fire power to 80℃, and the damper 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.