Costa Rican diamond series micro-batch black honey treated coffee beans Costa Rican coffee export volume

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Latest information on coffee producing areas in Costa Rica

According to Costa Rican government data, Costa Rica exported 29147 bags of coffee (60 kg each) in November 2020, an increase of nearly 85% compared with 15796 bags in the same period last year, and exports increased for the sixth month in a row. Due to increased production due to good weather, effective maintenance of coffee estates during the novel coronavirus outbreak and strong international demand for Costa Rican coffee contributed to export growth.

Text guide

Perhaps everyone is very strange to the coffee variety Venecia. In everyone's impression, the coffee variety grown in Central American coffee producing areas is mainly Kaddura Kaduai. The Venecia variety in Qianjie this article is 100% selected from Kaddura with more disease resistance and higher yield. It is a natural mutant of Kaddura.

Front Street Coffee-Costa Rican Diamond Series Venecia Coffee beans

Producing area: Tarazhu, Costa Rica

Variety: Venecia

Treatment: black honey treatment

Altitude: 1700-1800m

Grade: SHB

Coffee bean variety

Venecia

Venecia, a coffee variety selected from Kaddura with more disease-resistant and high-yielding plants, is a natural mutant of Kaddura because these coffee trees show increased productivity, larger fruits and better resistance to rain. It takes three years for Venecia bean species to begin to bear fruit. The size of beans is too large, the kernel is hard, and the growing process of coffee beans requires a large amount of nutrients. Generally, the annual output is not large when planted in manors above 1200 meters above sea level.

The history of discovery and cultivation of Venecia coffee beans is actually very short. ICAFE began to study and screen this variety of coffee beans in Turrialba,Coto Brus and Perez Zeledon region of Costa Rica in 1991. After years of comparison, it was found that Venicia from Perez Zeledon region had more flavor, better yield and better resistance to diseases and insect pests. Front Street Coffee passed the cup test of Venecia coffee beans, compared with Kaddura and Kaduai coffee beans grown in the same region of Costa Rica, Venecia has a richer flavor, fragrant smell, high acidity and mellow texture.

Diamond series

Grand Cru

The concept of the diamond series comes from the highest grade of wine. The team collected high-quality micro-batches (micro-regional selections) provided by Costa Rican coffee farmers, and then conducted cup tests on each micro-batch of coffee beans through team organization, and selected the batch with the best flavor as the distinguished series of coffee micro-batches.

Black honey treatment

Honey Negro/BLack Honey

This Costa Rican diamond series from Qianjie is treated with black honey. First of all, after the screening, put the coffee fruit into the coffee peeling machine for peeling treatment to retain the complete pectin layer. Unlike other honey treatments, black honey treatment requires a long time of drying because it preserves the finished pectin and aims to fully convert the sugar in the pectin to the coffee beans.

Because it takes a long time to dry, it is not suitable to dry the coffee beans in the sun, but only in a cool and ventilated place for slow drying. The general drying time is about 18 to 25 days, and the drying process needs to be continuously monitored in order to avoid excessive fermentation and mildew in the treatment process, and this treatment has a high risk of losing the freshness of raw beans, and finally the water content of coffee is reduced to about 11%. It will be bagged and stored in storage, and the sheepskin will not be removed until export and transportation. Qianjie believes that the more pectin is retained, the richer the flavor and sweetness of the coffee will eventually be.

Qianjie Coffee Baking record

The roaster Yangjia 800N semi-direct fire, baking capacity 480g. The furnace temperature is preheated to 180 ℃ to enter the pot, the firepower is adjusted to 130, the throttle opens to 3, and the temperature recovery point 1 is reduced to 39: 36 "to maintain the firepower; at 118 ℃, the firepower is reduced to 110 when the throttle is opened to 3.5145 °C, and the throttle is unchanged. 5: 39 at 45" turns yellow, the smell of grass disappears, entering the dehydration stage, the firepower is lowered to 80 at 173℃, and the throttle is opened to 4.

After dehydration, the bean surface appears wrinkles and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open, and the firepower is reduced to 50. After an explosion, the development time is 1mm, 39th, 50th, and 197.4 ℃.

Coffee cup test report on Qianjie

Dry incense: fermented incense

Wet fragrance: nutty, fermented fragrance

Flavors: nuts, fermented wine, cream, caramel, citrus

Experience of brewing coffee in Qianjie

Filter cup: Hario 01

Powder content: 15g

Powder / water ratio: 1:15

Water temperature: 91 °C

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 78%)

Qianjie coffee extraction method: first, the powder layer was fully wetted with 30g water in the shape of "hamburger" and steamed for 30s, and then the second stage was brewed. The second stage of water injection injects water to 125g at the timer 57s, then stops and waits for the water level to drop to 2 / 3 of the powder layer to inject into the third section. In the third stage, the water is injected to 225g at the timer 1: 39: 45, and the total extraction time is 2: 39: 01 ".

Cooking flavor: citrus acid, fermented wine at high temperature, creamy aroma under the change of temperature, caramel sweetness in the aftertaste, clean and balanced taste.

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