Cosmopolitan Coffee Coffee Coffee

Professional Coffee knowledge Exchange more information about coffee beans Please note the coffee workshop (Wechat account cafe_style)

Front street-Costa rica Shu Shiwa, black honey

Costa rica is the country where coffee was first introduced into Central America. It has a long history. The coffee organization is self-produced and the marketing system is complete. Because Costa Rica is located in Central America and has light and natural climate of the land, it is simultaneously affected by the currents and seas of the Pacific and Atlantic oceans. The coffee produced in Costa rica has the characteristics of miniature climate soil conditions. With many high-altitude volcanoes up to 2000 meters above sea level, coffee nuts have been able to grow slowly in the fertile volcanic ash soil and cold environment at high altitude, giving birth to coffee beans with complete and rich flavor. After years of development, there are eight major producing areas, of which Tarazhu, the central valley and the western valley are the three most well-known and best-quality producing areas.

Cosmopolitan is a very old town. Francisco Mena, which used to be a coffee barter, bought the land and retained most of the original forests, and only a small part of it was developed as a coffee planting area to maintain the natural ecological balance of the mountain. It is located in the western valley region of Costa rica, near Naranjo, about 1670-1790 meters above sea level. Kaddura and Kaduai are natural species of bourbon.

Processing of raw coffee beans:

Use black honey to treat, keep nearly 80% of the fruit, put it on the viaduct, set up a shading shed for about 20 days, reduce the direct exposure of light, dry for longer, need to turn these beans more complicated, produce less beans, and convert sugar more fully.

Raw bean information:

Production area: Western Valley (West Valley)

Finca Sumava de Lourdes: Shuzhuahua

Variety: Kaddura

Altitude: 1700 m

Processing method: black honey processing (black honey)

Soil: volcanic terra

Harvest: December to March of the following year

Flavor description: black sugar, floral aroma, citrus, grapefruit, sweet spices, sweet taste

Kaddura, Katara Caturra,varietal Caturra,Coffea alabica var. Caturra .

The Bourbon natural mutation was first discovered in 1937 in the Brazilian state of Brazil. At present, it has been widely cultivated in Brazil, Costa Rica and other Central and South American production regions.

Handheld reference:

Steam with key cup, 16 grams powder and 32 grams of water for 30 seconds, extract with 89-90 degrees Celsius, 1:15, grind small Fuji 3.5 to 110ml hot water for the second time, wait for the water to drop slowly, the speed is slow, the water level should not be too high, pour water again until 233ml stops, the extraction time 2:15 seconds ~ rich daily sweetness, you can according to their own taste micro.

The fragrance has sweet spices and a touch of leavening, with sweet and sour notes of citrus, BlackBerry, orange and peach in the mouth, almonds and grapes in the middle, and caramel in the end.

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