Costa Rica Fire Phoenix Coffee Coffee

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Front Street-Barnabas Hartman Fine Wine processing introduction

Gossi Riga fire, Phoenix, stone Costa Rica Central Valley Cumbres Del Poas Zahiro

Production area: central Valley

The Phoenix of the fire

Altitude: 1600m

Variety: Kaddura, Kaduai

Level: SHB

Processing method: daily consumption

Production area introduction

Costa rica is located in Central America. At the same time, it is controlled by Pacific and Atlantic currents and sea climate. There are many high volcanoes up to 2000 meters above sea level, with fertile volcanic ash, moderate and moderate rainfall. These are all one of the factors that make coffee a major agricultural product in Costa rica. Coffee nuts can grow slowly in the fertile volcanic ash soil and high altitude cold environment. Give birth to coffee beans with a complete and rich taste, and the coffee beans produced in the high-temperature places of Costa rica are famous in the world, dark, mild in taste, but very sour. The coffee beans here have been carefully processed, and that is why there is high-quality coffee.

Central Valley

The Central Valley was also the region where Costa Rica was the first to grow coffee, and then developed the coffee industry in other regions. The rainfall is 118 inches per year, the average annual rainfall is only 19 ℃, and the altitude is high, so the beans are full of hard aroma, taste, high acidity, strong beans and rich aroma. The coffee in this area is the earliest coffee growing area in Costa Rica, rich volcanic soil, and sometimes has the smell of chocolate.

Let's talk about it.

Located in the foothills of the Poas volcano in the central valley of Costa Rica, it is a coffee producer who started honey processing and Japanese coffee in Central and South America very early. It is an opportunity to grow coffee plants. Farmers believe that organized farming is a better choice for environmental protection and the health of their families, even though they have faced many technical and organizational challenges.

It was famous when the boutique coffee season was added in 2009. During the harvest season, the sugar content meter Brix meter, which is commonly equipped by the wine industry, is used to measure the actual sugar content of the fruit. According to the sugar content of Brix, the best time and processing method for harvest is determined. Only those with a sweetness of more than 20% can be used daily. The Brix of the same fruit is 14, lemon 12, passion fruit 18, but the coffee peach of Huoxihuang can reach 21-22%.

We pay great attention to the concept of environmental protection treatment (list: collecting Rain Water to process coffee), and make full use of chemical fertilizers and agriculture in the production of organic compost with earthworms (vermicular composting). The natural processing process of diamond (Zahiro) is appropriate. The high sugar content peaches harvested by hand should be placed on an African viaduct for about 10 days, and then placed in a plastic cloth covered greenhouse to make a more direct drying capacity and keep drying until the water content reaches 11.5%. The slow and dry process can help raw beans develop more natural sweetness from the inside, but they also need to be taken care of more carefully and constantly. In the end, the bright peaches turned black, spreading the aroma of fruitcake, black sugar and even sherry!

Varieties (Kaddura, Kaduai)

Kaddura is a species of bourbon. It was discovered in Brazil in 1937. Its production and disease resistance are better than bourbon, and the plant is short, easy to harvest, strong in adaptability, and does not need to be covered. It can also be healthy under direct exposure, commonly known as exposed coffee (Sun Coffee). Kaddura is co-planted at a low altitude of 700m to a high altitude of 1700 m. The altitude response is very strong, but the higher the altitude, the better the taste, and the lower the yield. This is the fate of high-quality beans.

Kaduai is also an Arabica hybrid. It is a hybrid of Mundo Novo Montgomwood (New World) and Caturra Kaddura. It has better resistance to natural damage, especially resistance to cold and rain. It inherits the low point of Kaddura's body and changes the deficiency of Arabica. On the other hand, it is the result that it is not easy to fall when it is strong, and it makes Arabica's fruit weak.

It seems that the whole length of raw beans is different. In addition to the grassy smell of raw beans, there is a hint of scented tea and rich fruit aromas.

Processing method (daily schedule)

This bean is processed daily. Daily processing is the oldest and most primitive processing method of coffee beans, in which the harvested coffee peaches are placed on the dew, and some are even directly exposed on the road, receiving direct exposure (about 27-30 days). The moisture content is reduced from 60% to only about 12%, and the beans treated by day processing have the lowest acidity, sweetness, high alcohol thickness but slightly lower temperature. the beans treated by day processing have the lowest acidity, sweetness and alcohol thickness.

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