What are micro-batch coffee beans? How to select Genesis micro-batch coffee beans in Costa Rica

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Micro-batch coffee beans

Microlots

In simple terms, the front street of "micro-batch coffee beans" is to select the best beans from a batch of beans that have already performed well. There are many ways to "pick out" microbatches, for example, because today's climate is better, especially to separate today's coffee beans from others, or because a farmer is better at fertilizing, so separate his production from that of others, and so on.

Since micro-batches are the best coffee beans, the output is usually not too large, so although the price is better, it is more difficult to become the main source of profit. One side should have a better price and the other side should have a better flavor. It takes more time to find, improve and verify the exact landing point between the two sides.

Genesis processing plant

Finca Genesis

Genesis processing plant is one of the earliest micro-batch processing plants in Costa Rica, located in the western valley. The producing area is about 1700 meters above sea level, mainly planting Kaddura and Kaduai. The processing plant is now run by Oscar Mendes and his wife Olga, who have not only grown, processed and sold coffee beans over the years, but also been leaders in their community and shared a lot of experience and knowledge with other farmers.

The couple will buy coffee fruits from farmers in the area and process raw coffee beans at Genesis processing plants. Farmers can also choose to simply pay for processing services to process their coffee fruits at Genesis processing plants. Coffee processed in Genesis will attach the name of the farm to the coffee for recognition. The micro-batch of next-day coffee beans produced by this Genesis processing plant in front of the street, through cup testing, we can feel that this coffee has rich fruit aroma and good cleanliness.

Coffee bean treatment

Natural

This batch of coffee beans were picked at a high altitude of 1700 meters above sea level. The high-standard Genesis micro-batch processing plant used sun treatment to treat the beans. The fruits with intact skin were selected before going to the drying bed, and then dried indoors to keep them dry. Keep the moisture at about 10%.

Coffee bean variety

Caturra&Catuai

Kaddura Caturra: it is very similar to the shape of bourbon, so it is a bit difficult to distinguish. From the picture, we can see that the tail part of the Kaddura variety is a little more curved than the bourbon species. Round and slender is its shape feature. Qianjie Coffee alone tested the Central American Kaddura coffee beans, its overall flavor is bright, but also has a good sweetness.

Kadou Catuai: the breed produced by Kaddura and New World has the slender round body of Kaddura and the flat shape of the New World, which means that it looks round and flat, but the tail end is slender. Qianjie coffee has passed the cup test, this variety has excellent acidity and clean taste, focus! This variety of beans has the aroma of fruit.

Qianjie Coffee Baking record

The furnace temperature is preheated to 200 degrees Celsius, the throttle is opened at 3x30s and fired, the firepower is adjusted to 160, the temperature recovery point is 1 / 39 / 31 ", keep the firepower, 5 / 3 / 39 / 30" turns yellow, the smell of grass disappears, entering the dehydration stage, the firepower is lowered to 130, and the throttle is opened to 4. At 168 degrees, the firepower was reduced to 100 again.

After dehydration, the bean surface appears wrinkled and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion, when the firepower is reduced to 80 and listen to the sound of an explosion. when it starts to explode, the throttle doors are all open 5. After an explosion, the development time was 2 minutes, 39 percent, 20 minutes, to 195 ℃.

Coffee cup test report on Qianjie

Dried incense: spices, sense of fermentation

Shixiang: caramel, berries

Flavor: grapefruit, citrus, berry juice, caramel

Experience of brewing coffee in Qianjie

Filter cup: V600001

Water temperature: 90-91 ℃

Powder content: 15g

Powder / water ratio: 1:15

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

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: 00.

Cooking flavor: grapefruit, citrus-like acidity, berry juice fullness, sweet and sour taste, high sweetness.

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