Costa Rican hand-brewed coffee recommends Costa Rican coffee bean sweet-scented osmanthus berry flavor

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Qianjie-introduction to Mozart of Costa Rican musicians series

In front of the street, let's first introduce today's protagonist-Mozart! This bean, whether it is dry or wet, is amazing. After all, few beans have such a special aroma. And its treatment is also very interesting, called [raisin honey treatment]. Retain 100% pectin and zero water treatment. This increases the difficulty of honey processing methods, and requires strict control of time.

On the day of harvesting coffee cherries, pour the harvested coffee fruit into a big trough, and the ripe and full fruit will sink to the bottom of the water; the underdeveloped or overripe fruit will surface, and these floating beans need to be removed. Dry the screened coffee fruits on an elevated bed for at least three days, then peel the cherries and retain the pectin before drying. At this stage, climate factors are the key to the success of honey treatment. Keep turning these coffee cherries during the drying process to make them dry evenly, but keep a good grasp of the turning frequency and dry slowly to ensure that the coffee is fermented, but not so slowly that it is over-fermented.

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Today, the filter cup of Qianjie coffee is Hario V60. The V60 filter cup can be said to be a favorite filter cup for Qianjie coffee. As the design of the filter cup focuses on the falling speed of the water level, the internal ribs are designed with a curved whirlpool structure to help speed up the water flow. Therefore, when using the filter cup, there will be higher requirements for the thickness of the injection flow and the level of the water level. Qianjie coffee will generally choose to use segmented extraction to match the filter cup to slow down the flow rate of coffee liquid and improve the extraction of coffee powder.

Producing area: Tarazhu producing area

Manor: Carnett Manor

Grade: SHB

Treatment method: raisin honey treatment / double fermented honey treatment

Variety: Yellow Catuai (yellow Kaduai)

Baking degree: shallow and medium baking

Glass test information: dry aroma: Cherry, berry, plum, strawberry, jasmine; wet aroma: floral, lemon, citrus, wine fermentation aroma

Hand punching parameters: 15g powder, V60 filter cup, water temperature 91 ℃, ratio of powder to water 1:15, grinding degree BG 6S (Chinese standard 20 sieve pass rate 58%).

Technique: steam 30 grams of water for 30 seconds, small flow evenly injected to 120 grams of water, when the water level is about to expose the powder bed, continue to inject water to 220 grams of cut-off water, remove the filter cup when the coffee drip filtration is completed, and the extraction time for steaming is about 2 minutes.

Flavor: it smells floral, with aromas of strawberries, tropical fruits and sweet oranges, as well as nutty, raisin and caramel flavors.

Knowledge expansion: Costa Rica, located in the Central American Isthmus, is simultaneously controlled by Pacific and Atlantic currents and sea breezes. There are many towering volcanoes up to 2000 meters above sea level. Coffee berries grow slowly in the fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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