Blueberry jam coffee blueberry sugar coffee Stonehenge manor blueberry coffee anaerobic heavy honey treatment

Among the newly produced beans tested recently, when the cup reached this coffee bean, it seemed to be full of blueberry jam. This bean flavor is very rare. He uses blueberry as the main tonality, with a mellow taste, and is very sweet. Combined with the right acidity to form the flavor of blueberry juice, it is quite amazing.

High temperature: blueberry candy strawberry

Medium temperature: blueberry juice cream

Low temperature: blueberry yam

Blueberries at Stonehenge Manor, Costa Rica

Producing area: Brenka

Manor: Stonehenge Manor

Altitude: 1700-1800m

Treatment method: anaerobic heavy honey treatment

Varieties: bourbon, Kaduai

Grade: SHB

The producing areas of Costa Rica

Costa Rica was the first country in Central America to produce coffee, which was introduced to Costa Rica in the early 17th century. Costa Rica has eight different coffee producing areas, including Tarazu, the western valley, the central valley, Tresrios, and Brenka.

Brenka producing area

The Brenka region is a southern part of Costa Rica, where coffee production accounts for about 20% of the country's coffee production. Because of the low altitude, coffee in this area is produced on hillside farms. It consists of Coto Brus, Buenos Aires and Perez Zeledon states. Coffee cultivation in the region began at the end of the 19th century when the first immigrants arrived from the coffee-growing areas of the Central Valley and brought a deep-rooted Costa Rican coffee culture. The altitude is between 800m and 1700m, and the average temperature is 22 ℃. The local conditions can meet the growing environment of demanding flavor coffee. The total coffee planting area is about 12000 hectares, distributed on 4200 farms.

Stonehenge Manor is located in the Brenka region of Costa Rica, hence its name because it is adjacent to the famous Costa Rican giant stone ball. The farm soil is a mixture of red mud and plaster, which is suitable for producing high-density coffee.

About anaerobic treatment

First, the first stage of 30 hours of fermentation, this stage is to stimulate the sweetness of coffee and fruit tonality. Remove the peel, put it in a round plastic jar, input carbon dioxide and control the PH value in the barrel. Cold nights allow coffee beans to ferment longer without worrying about the danger of overfermentation. The coffee is clean, mellow and thick, with intense sweet and sour cherries and typical Costa Rican sweet fruit aromas.

Second, finish the anaerobic fermentation and enter the second stage of honey treatment fermentation. During the day, put the pectin beans on the African bed, control the temperature below 40 degrees Celsius in the sun, after 8 hours, the fruit is placed in the greenhouse for 12 hours, this process goes on and on for 20 to 25 days.

Third, after the moisture content of raw coffee beans reaches 15%, enter the stable period, put the raw coffee beans in the inner bag and cover the cloth bag outside, and rest in this state for one month.