Costa Rican Coffee San Ramon Monster Manor introduces what is anaerobic fermentation and sun treatment.

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When it comes to Christmas, what do you think of? The road covered with snow blankets, the gentle Christmas repertoire, the warm cafe of the church, or the warm milk coffee sprinkled with cinnamon? What the front street thinks of is the Costa Rican monster manor coffee beans full of cinnamon and caramel aroma these days. Cinnamon is always reminiscent of Christmas, delicious roast chicken, lovely gingerbread people, and warm red wine, which enhances the unforgettable aroma of the food itself. On the other hand, this single coffee bean from Qianjie does not add cinnamon powder, but through anaerobic sun treatment to make the bean have cinnamon aroma.

Front Street Coffee-Costa Rican Monster Manor Cinnamon

Producing area: San Ramon, the valley of western Costa Rica

Manor: monster Manor

Treatment: anaerobic solarization

Variety: Kaddura, Kaduai

Altitude: 1300m

San Ramon producing area in the western valley

West Valley San Ramon

There are immigrants from the central valley in the western valley, and by the end of the 19th century, they took advantage of the richness of climate and soil to bring coffee crops and settle here. Since then, coffee has made an important contribution to the social and economic development of the western valley and formed values and culture based on family unity. The western valley is surrounded by Poas and Barva volcanoes to the east and San Ramon's San Ramon and Turrubares mountains to the west. Unlike other producing areas, the western valley is a moderately sloping slope, with an average of 1000-1600 m above sea level, helping to maintain soil depth and quality. As the western valley is blown by more Pacific air currents, the temperature is often cooler than other producing areas at higher elevations, with an average annual relative humidity of 81%, abundant rainfall and an average annual temperature of 21.50 ℃, which makes the crops grow luxuriantly and is also conducive to the cultivation of high-altitude high-quality coffee.

There are nearly 10 farmers' joint treatment societies in the San Ramon producing area. 2018 was destined to be an extraordinary year for small farmers in San Ramon, and after 14 years of efforts, their coffee finally entered the Costa Rican stage, and the new treatment of anaerobic fermentation solarization helped them jump to the fourth place in COE, and it was the first time that Costa Rican coe judges evaluated the coffee beans treated by anaerobic fermentation day. However, their glory did not end in this way. At the 2020 WBC World Barista Competition in Amsterdam, Mr. Mathieu from Switzerland chose this magical coffee full of cinnamon flavor from Qianjie, which helped him win the third place.

Monster Manor

La Minilla

La Minilla Monster Manor, located in Senramont, Santiago, Costa Rica, has a history of more than a hundred years. Due to the eruption of the Poas volcano, the family moved to San Ramon in the western valley and started a new life in Heredia, which has lived in the central valley of Costa Rica for generations. The manor is located between 1100m and 1350m in the western valley of San Ramon, surrounded by mountains and fertile land, which is very suitable for coffee cultivation. After 14 years of hard work, we finally achieved excellent results in the COE Excellence Cup in Costa Rica in 2018. The owner of the manor said: "all this comes from the hard-working friends in the manor, who are working hard to improve the quality of coffee every day!"

Coffee variety

Caturra&Catuai

The Monster Manor coffee beans on the front street are made of Kaddura, the most common variety in Central America. Kaddura, a natural variety of bourbon, was discovered in Brazil in 1937. Its tree is not as tall and shorter as bourbon. Due to inheriting the blood of bourbon, the disease resistance is relatively weak, but the yield is higher than that of bourbon.

Kaduai is an artificial hybrid of Kaddura and Mondu Novo. Kaduai has a good ability to resist natural disasters, especially wind and rain. Kaduai tree species are relatively low, compared with other coffee trees, the fruit of Kaduai is stronger and harder to pick, and the fruit is both red and yellow.

Anaerobic solarization treatment

Anaerobic Dry

This Monster Manor coffee beans are treated by anaerobic solarization. Put the freshly harvested coffee cherries into a sealed fermentation bucket for low temperature fermentation, the temperature must be lower than 10-15 degrees Celsius. In an anaerobic environment, the decomposition rate of pectin sugar is slowed down, and the ph value decreases more slowly, prolonging the fermentation time, thus developing a better sweetness and a more balanced flavor.

In the process of fermentation, PH value is an important reference index in the process of fermentation. It is necessary to strictly control the change of temperature and PH value. When the sugar in pectin and mucus is completely consumed, the fermentation is stopped immediately and dried in sunlight immediately to avoid excessive fermentation. Qianjie believes that anaerobic sun-treated coffee beans are rich in acid and have a round and full coffee flavor.

Suggestion on coffee baking in Qianjie

The baker in Qianjie adopts Yangjia 800N (baking capacity 480g): furnace temperature 175℃, firepower 130C, throttle open 3; tempering point 11039 ℃, open throttle to 4, firepower unchanged; when furnace temperature is 152.5 ℃, bean meter turns yellow, grass smell disappears completely, entering dehydration stage, firepower drops to 110mm.

The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion point begins to explode at 10 minutes 39 percent 12 ", and the throttle opens to 5. After one explosion, the development of 1 million dollars 39 percent 45", 196.5 ℃ into the pot.

Coffee cup test report on Qianjie

Qianjie coffee will be tested 8 hours after each round of beans, using the 200ml standard cup test bowl, using the No. 20 standard sieve pass rate of 70% Mel 75% grinding degree, powder content 11.1g. The water quality TDS is 120ppm and the water temperature is 94 degrees Celsius. First grind and smell the dried incense, then fill the bowl with water. Confirm the wet incense, break the residue and pick up the residue after 4 minutes to taste the flavor.

Dried incense: cinnamon

Wet incense: cinnamon, caramel

Flavor: grape, cherry, gingerbread, cinnamon, caramel, honey

Experience of brewing coffee in Qianjie

Powder content: 15g

Degree of grinding: medium fine grinding (pass rate of No. 20 standard sieve 80%)

Powder / water ratio: 1:15

Water temperature: 90 ℃

Filter cup: V600001

Qianjie coffee is brewed in three stages. First preheat the filter cup and the sharing pot. Pour in 15 grams of coffee powder and gently pat to make the coffee powder surface smooth. Start the first stage of water injection and inject 30 grams of water into the circle for 30 seconds. Ideally, the coffee powder is evenly watered and bulged with a small "coffee burger". The second stage is injected 30 seconds later, the height of the water column is 3-5cm, and the center is injected 95 grams of water around the concentric circle. The total amount of water injection is 125g. Observe that the coffee liquid level should be all golden coffee foam. When the powder bed is about to be exposed, start the last stage of water injection, this section of water injection 100 grams, slowly draw a circle around the concentric circle, the flow is consistent. When all the coffee liquid from the filter cup flows into the next pot, remove the filter cup and end the extraction. The total duration is 2 minutes 05 seconds.

The flavor of Monster Manor coffee beans: sweet and sour grapes, cinnamon and gingerbread aromas, sweet caramel, middle cherry juice, honey-like finish.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925