Coffee review

Flavor characteristics of Costa Rican washed coffee beans recommended ratio of water to powder for hand-made coffee beans Beethoven coffee beans

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Beethoven is known as Lesheng and the king of symphonies. Beethoven, who despises the rich and powerful, is a coffee addict. It is said that he counts coffee beans every morning and has to count the coffee beans boiled out of 60 coffee beans to be satisfied. This coffee bean from Costa Rica is named after Beethoven. Costa Rican shellfish

Beethoven is known as Lesheng and the king of symphonies. Beethoven, who despises the rich and powerful, is a coffee addict. It is said that he counts coffee beans every morning and has to count the coffee beans boiled out of 60 coffee beans to be satisfied. This coffee bean from Costa Rica is named after Beethoven.

Costa Rican Beethoven

Coffee producing area: Tarazhu producing area (Tarrazu)

Grading standard: (SHB)

Variety of Coffee: Yellow Catuai

Treatment method: washing treatment method

Planting altitude: 1980m (the highest elevation manor in Tarazhu producing area)

The flavor is clean and full-bodied, with strong berries and citrus acidity, which tastes like a cup of juicy fruit-flavored coffee.

[Carnett Manor] is located at the highest altitude in the Tarazu producing area and is the densest fruit-growing area in Costa Rica. Carnett Manor is mainly to grow passion fruit, the amount of coffee is very rare, only a specific area to grow coffee, take special care.

[Yellow Catuai; Catuai Amarillo] (Yellow Catuai; Catuai Amarillo) comes from a hybrid of Mundo Novo and Kaddura, and was first bred by the Brazilian Institute of Agricultural Research in Contina (Instituto Agronomico de Campinas) in 1949.

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[washing method], after harvest, you will go through a screening procedure: pick the immature or overripe beans again, then remove the pulp, remove the mucus on the beans and then remove the mucus from the beans with a centrifugal washing machine to avoid fermentation. then rinse with clean water, and finally put it on a sunshaded viaduct to dry for 12-14 days, constantly turning to achieve uniform drying, washed beans, taste relatively clean and bright.

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