Flavor characteristics of Beethoven washed coffee beans of Costa Rican musicians series

The coffee beans in Costa Rica are mainly Kaddura and Kaduai. Kaddura and Kaduai have weak aroma but good stability, so Costa Rican coffee beans are often characterized by honey treatment. but washing treatment often better reflects the basic flavor of a region.

Today, we evaluated the washed coffee beans in this area at the Qianjie coffee workshop:

Costa Rican musician series Beethoven

Producing area: Tara Zhukanette Manor

Altitude: 1900m

Variety: Huang Kaduai

Grade: very hard bean SHB

Treatment: washing

Cooking scheme:

The grinding degree of VARIO bean grinder is 5C

V60 filter cup

91 ℃ water temperature

Powder to water ratio at 1:15

The cooking time is 2 minutes (including steaming)

Dry aroma: sweet aromas of strawberries and flowers with rich aromas of roasted nuts

Wet fragrance: strawberry, honey, citrus, almond, black tea

Flavor: just the entrance is lemon and citrus sour, with honey aroma, the middle turns to honey fruit tea-like sour and sweet, and has black tea flavor, the final rhyme is brown sugar, toffee back sweet.

Little knowledge of coffee varieties:

Huang Kaduai is an artificial hybrid of Kaddura, which was cultivated in Brazil in 1949. Huang Kaduai has high disease resistance and is suitable for planting in high altitude and windy areas. Huang Kaduai has a clean and delicate sour taste, with a strong aroma of tea and a hint of fermentation.