Costa Rica Phoenix Estate Coffee Bean Brewing Share Sun-baked Coffee Bean Flavor Characteristics Description

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On the coffee bean list of Front Street Coffee, a coffee bean named Flaming Phoenix Manor Sapphire in the Costa Rican production area always attracts everyone's attention. Fire Phoenix Estate is a 100% organic estate and one of the first producers of honey-treated and sun-cured coffee in the fertile volcanic hills of the Central Valley.

Front Street Coffee--Costa Rica Fire Phoenix Manor Sapphire Coffee Bean

Region: Central Valley of Costa Rica

Manor: Fire Phoenix Manor

Breeds: Kadura, Kaduai

Treatment method: sun treatment

Altitude: 1600m

Grade: SHB

Central Valley

Central Valley

The Central Valley is a plateau in central Costa Rica, 1200-1600m above sea level. There are three high-altitude volcanoes in the region: Irazu, Barva and Poas, which provide rich nutrients for the surrounding coffee producing areas. The rainfall is moderate, 118 inches per year, and the average annual temperature is only 19 ° C.

High altitude, rich micro-climate, mild temperature and three volcanoes provide extremely rich volcanic soil, Front Street Coffee Through cup testing of different coffee beans in this producing area, it is found that the coffee beans in this producing area have high hardness, chocolate, nutty aroma, soft berry acid, sweet feeling rich.

Fire Phoenix Manor

Cumbres Del Poas

Located in the fertile volcanic hills of Poas, Costa Rica's central valley region, Phoenix Manor pays great attention to the concept of environmental treatment, such as collecting and filtering rainwater to treat coffee and using organic compost raised by earthworms. Earthworms can use their own rich enzyme system (protease, lipase, cellulase, amylase, etc.) to quickly and thoroughly decompose organic waste into nutrients that are easy to use, thus accelerating the composting process.

The owners believe farming practices are best for the environment and the health of their families. Because of such nutrient-rich fertilizer and mineral-rich soil, the coffee fruit produced by the estate is very rich in sugar, and the coffee beans produced by the estate are mainly treated with sunlight/honey. The sweet taste of the coffee beans produced by both treatments is very obvious.

The sapphire coffee bean garden owner who started in the front street was named zahiro, which means "sugar" in Polish, and sapphire was the name given by the domestic raw bean merchant. The word zahiro shows how simple and straightforward the owners 'naming is to express the characteristics of their coffee beans.

Coffee bean varieties

Caturra&Catuai

Caturra (Guarani means "petite") is a natural variety of Bourbon. Kadura's smaller size and closely-spaced branches allow more fruit to be produced in the same space, which greatly increases the yield of coffee fruit. The most important advantage is that it is different from iron pickup, bourbon and other ancient species, it does not need shade forest, in the sun is still vibrant, so also known as Kadura this type of coffee for "sun coffee"(Sun Coffee). Kadura coffee beans have curved tail, round and slender, yield and disease resistance are better than bourbon, overall bright flavor, but also a good sweetness.

Catuai (Guarani means "very good") is an artificially bred hybrid of yellow kadura and New World. Kaduai inherited the attributes of high yield, strong disease resistance and good cup test varieties in the new world, and inherited the attributes of small size, high quality acid sensitivity and insolation coffee in Kaduai. Because the plants are smaller, they can be planted at twice the density, and because the plants are shorter, it is relatively easy to treat pests. Kaduai grows vigorously and is low in height, but is susceptible to leaf rust. Front Street through the cup testing of coffee beans, that this variety has excellent acidity and clean taste, focus! This variety of beans has fruity aromas.

solarization

Natural

Just mentioned in front of the street when the owner of coffee beans in the treatment of most of the sun/honey treatment. This sapphire coffee bean from the front street uses the sun treatment, but it is different from the sun treatment of other producing areas. Fully ripe, high in sugar, coffee fruits are hand-harvested and placed in an elevated canopy for about 10 days in the sun.

Then put it in a plastic shed to create a more direct, more uniform heat and continue to dry until the moisture content reaches 11.5%. The slow drying process allows the beans to develop more natural sweetness from the inside. With careful care and constant stirring, the red coffee fruit turns dark, giving off a fruity fermentation and brown sugar-like sweetness.

Front Street Coffee Roasting Records

This Costa Rican Phoenix Sapphire has rich berry and tropical fruit aromas. In order to retain the rich fruit flavor and sweetness of this bean, the front street baker uses medium heat to bake this bean. Baking machine Yangjia 800N (baking capacity 300 g). When the furnace temperature reaches 170℃, put it into the pot, open the damper 3, fire power 110, return temperature 136 ", 97.9℃; when the furnace temperature reaches 140℃, open the damper 4; at this time, the bean surface turns yellow, the grass smell disappears completely, and enters the dehydration stage. When the furnace temperature reaches 166℃, adjust the fire power to 80℃, and the damper remains unchanged;

8 17", the bean surface appears ugly beard wrinkles and black stripes, toast flavor obviously changed to coffee fragrance, can be defined as a prelude to explosion, this time to hear the sound of a burst point, to 9 00" to start a burst, the damper will be adjusted to 5 (adjust the fire to be very careful, not small to no burst sound), a burst after the development of 2 05 ", 195 ℃ pot.

Front Street Coffee Cup Test Report

Dry fragrance: fermented fragrance, tropical fruit

Wet fragrance: berries, honey

Flavor: Berry, tropical fruit, fermented bouquet, brown sugar

Front Street Coffee Brewing Experience

A while ago, a friend mentioned that he brewed this coffee bean before the street barista, and it tasted like smoke. So how do we solve this problem? First of all, the coffee beans in the front street will be brewed in the daily medium and light roasting will use the medium fine grinding degree (No. 20 standard sieve pass rate 80%), this time the front street brewing coffee beans used between the medium fine grinding degree and the medium coarse grinding degree (No. 20 standard sieve pass rate 76%), the water temperature will be used at the thermometer 90.5°C to start brewing.

Filter cup: Hario V60#01

Powder: 15g

Powder water ratio: 1:15

The first step is to wet the powder layer with 30g water and steam it for 30s, then cook it in the second step. The second section of the front street uses a smooth circular injection of medium and fine water, injecting water to 125g at 55s of the timer, and then stopping to inject water into the third section when the water level drops to 2/3 of the powder layer. The third section of the front street continues to use a smooth medium to fine flow, slightly faster, at the timer 1 '45 "precipitation injection to 225g, and the total extraction time after the coffee has completely dripped is 1' 56".

Brewing Flavor: Strawberry, tropical fruit, fermented wine, honey at the end, cocoa, smooth overall taste, distinct flavor layers, clear sweetness.

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