Does Costa Rican coffee taste mellow? Costa Rican hand-brewed coffee has a pleasant taste.

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Front Street-Costa Rican Coffee introduction

Costa Rica has a unique natural environment, fertile volcanic ash, mild and suitable temperature, stable and abundant rainfall, sufficient sunshine during the day, and a significant temperature difference between day and night. Coffee is one of the factors that make coffee one of the main agricultural products in Costa Rica. They also produce different grades of raw coffee beans, from commercial Arabica beans to coffee beans from the Outstanding Cup Coffee Competition (COE) to the temple-level geisha coffee variety (Geisha), plus numerous post-processing methods of white, yellow, red and black, which are dazzling. However, with the evolution of boutique coffee, the norms of large producing areas can no longer meet the curiosity of high-quality coffee lovers, resulting in more and more micro-areas, small estates of small batches have been excavated.

Although the development of boutique coffee started relatively late, but now Costa Rican boutique coffee is developing rapidly, with honey-treated mild acidity, soft taste and sweet high-quality berry flavor, it is not to be underestimated. And the so-called honey treatment (Honey Process): refers to the coffee beans in the washing method to remove the skin and flesh of the step, select the remaining part of the pectin pulp to carry out a fermentation process, this treatment is honey treatment. According to the amount of remaining pectin meat, there are different flavors and names.

We usually see the treatment of honey: yellow honey, red honey, black honey. For example, Costa Rica with yellow honey has about 25% pectin left over, red honey is about 50%, and black honey retains about 80% of pectin flesh. The most obvious difference between them is that they are sweeter from yellow, red and black. Coupled with the rich fruit rhyme, it is deeply loved by all the coffee gluttons.

Suggested cooking method: hand flushing

Parameters: water temperature: 91 ℃; degree of grinding: medium and fine grinding (BG 6S: Chinese standard No. 20 sieve pass rate 58%); ratio of powder to water: 1: 15; step-by-step extraction is used for cooking.

Steam with 30 grams of water for 30 seconds; the center of the small flow is injected to 124 grams, when the water level is about to expose the powder bed, increase the water injection to 225 grams, and remove the filter cup when the water level is about to expose the powder bed. (time of steaming starts) extraction time 2: 39; 00 "

Wet fragrance is fermented, with citrus acid notes in the mouth, with the flavor of raisins, caramel and chocolate.

Knowledge: when coffee was introduced into Central America, it first came to Costa Rica.

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