Evaluation of flavor characteristics of blueberry coffee beans in Stonehenge Manor with special treatment in Costa Rica.

Costa Rica is connected to Panama and has a diverse micro-climate. The origin of the manor name also has local cultural characteristics. The "Secret Stone Ball" unearthed near the manor is a stone carved by aborigines from 200 to 1500 BC. The manor is named "boulder".

After the introduction of coffee beans from Cuba in 1729, Costa Rica became the first country in Central America to grow coffee and the first to grow coffee because of its commercial value. Costa Rica is rich in volcanic soil, coupled with the influence of Pacific currents and monsoons, giving it a unique microclimate.

Stonehenge Manor is located at an altitude of 1400-1700m above sea level in the Brenka producing area south of Costa Rica. It was named Stonehenge Manor because the aboriginal stone carvings from 200 to 1500 BC were unearthed near the manor, called the Secret Stone Ball. The soil for growing coffee in the manor is a mixture of red mud and plaster, so the coffee beans produced here are not only high in density, but also superior in sweetness.

Coffee variety

Bourbon is a natural variant of the iron pickup. The coffee fruit appears wine red when it is ripe, and the body of the coffee bean is round. Planted in bourbon at high altitude, it usually has a better aroma and bright acidity, and tastes like red wine.

A variety of coffee artificially crossed by Kaddura and New World (Mondu Novo). Kaduai inherits Kaddura's small trees, which do not need shade, are easy to grow and easy to pick. It also has a better ability to resist natural disasters than the New World. It has a good acidity in flavor.

Anaerobic heavy honey treatment

The anaerobic heavy honey treatment first selects the fully mature coffee fruit, then removes the peel and retains the pectin of the pulp and puts it into a sealed barrel to inject carbon dioxide, and the room temperature is controlled at 10-15 ℃ for anaerobic low temperature fermentation. After the end of anaerobic fermentation, it will enter the second stage of honey treatment fermentation.

The coffee beans with peel and pulp were anaerobically fermented and dried on a net drying bed at a temperature of not more than 40 ℃. After drying for 8 hours, the coffee fruit will be placed in a greenhouse for 12 hours, a process that lasts for 20 to 25 days. When the moisture content of raw coffee beans reaches 15%, put the raw coffee beans in an inner bag and cover the outside with a cloth bag, and then leave in a cool and ventilated place for a month until the water content of the coffee beans is reduced to 11%.

The flavor of this Boulder Manor blueberry is reflected in: rose, blueberry fudge, fermented feeling, mint.