Flavor characteristics of Micro-batch Solar Coffee in Carmen Farm, Costa Rica

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Micro-batch solarization of Carmen Farm in Costa Rica

Costa Rica has many high-quality coffee tree species, due to its fertile soil, high altitude and unique geographical advantages, which makes it one of the important producing areas of high-quality coffee in Central America.

West Valley is surrounded by the Naranjo Mountains, which is the main producer of boutique coffee. The varieties of coffee beans are mainly divided into two categories:

One is Fancy, which refers to Arabica coffee beans with higher-than-average texture. The other is that the well-known SHB (strictly hard bean) coffee trees grow in an environment above 1350 meters, and the quality of SHG (strictly high grow) is higher than that of HB.

The beans were picked at an altitude of 1700 meters above sea level. The high-standard El Carmen Farm Genesis micro mill processing plant used the sun treatment method for the beans from Piedades. Before going to the drying bed, the fruits with finished skin were selected and put into the high-temperature room after 10 days of drying to keep them dry and keep moisture around 10%. This makes the beans sweeter and has the aroma of cocoa. Body is thick, with deep layers of fragrance and long acidity after brewing.

Micro-batch solarization of Carmen Farm in Costa Rica

Altitude: 1700m

Tree species: Caturra, Catuai

Treatment: insolation

Processing plant: El Carmen Farm Genesis Micro mill

Test the flavor of the cup: berries, honey, maple syrup, cocoa, Yuyun long-lasting Qianjie coffee

Suggested cooking method: hand flushing

Filter cup: V60

Degree of grinding: medium and fine grinding

Water temperature: 90 ±1 ℃

Steaming in 30 grams of water for 30 seconds

Section: water injection to 120g cut off, slow water injection to 225g

That is, 30-120-225g