Evaluation on the Flavor characteristics of Costa Rican Coffee beans by Beethoven Coffee Bean Variety Origin treatment

In terms of romantic classical music, nothing is more famous than Beethoven. On the front street, there is a Costa Rican coffee bean also called "Beethoven". It comes from Carnett Manor in Costa Rica. It is washed and boiled with pleasant fragrance and elegance. It is reminiscent of the lively and lively melodies played by Beethoven musicians.

Tarazhu producing area of Costa Rica

Costa Rica is located in Central and South America, connected to Panama, where Rose Summer became famous, and influenced by ocean currents and monsoons in the Pacific and Atlantic oceans, Costa Rica forms an excellent microclimate, combined with various topographic features, making it the perfect producing area for coffee to thrive.

Although Costa Rica does not rank high in terms of coffee production, many volcanoes in the country have brought very fertile mineral soil and excellent drainage to Costa Rica, so that the crops grown here are rich in Rain Water and nutrients, and the fruit produced is naturally better. It is worth mentioning that Costa Rican law explicitly stipulates that the cultivation of coffee varieties other than Arabica is prohibited in the country, that is, it is illegal to grow and produce robusta coffee locally, which shows the local determination to maintain the high quality of coffee.

It can be observed from the map that the territory of Costa Rica is long, and the coffee growing area is also long and narrow in the middle. There are mainly five main producing areas: the Central Valley (Central Valley), the three Rivers area (TRES R and OS), the West Valley (WEST VALLEY), the Tarazhu (TARRAZ), and BRUNCA, as well as three small producing areas: Turrialba, Orosi and Guanacaste. Among them, Tara Zhu producing area is the largest and most well-known producing area, and the Costa Rican rations beans on the front street bean list are from here. Tarasu, located in the south of the country's capital, San Jos é, is one of the most valued coffee growers there. Darazhu has 1200-1700 meters of high-altitude planting conditions, cool climate and nutritious volcanic ash soil, so that coffee with a variety of acidity and round Body. Coupled with the development of boutique coffee, we continue to make innovation and progress in processing techniques, which makes Tarazhu coffee accumulate a lot of good reputation in the coffee circle.

Like many Central and South American regions, the coffee varieties grown in Costa Rica are mainly bourbon, Kaddura and Kaduai, while Beethoven coffee beans are selected from Kaduai. Kaduai is an artificially bred hybrid between Kaddura and New World. Kaduai inherits the attributes of high yield, strong disease resistance and good cup-tested varieties in the New World, and inherits the attributes of Kaddura's small size, high-quality sour and exposed coffee. Because the plant is small, it can be planted at twice the density. Kaduai coffee beans are oval and flat, with slender ends, soft acidity, clean taste and rich fruit aromas.

Carnett Manor (Finca Canet)

Carnett Manor is jointly run by three brother families, and coffee beans are mostly produced in the form of honey treatment, and now have more than a decade of coffee production experience. The manor mainly grows passion fruit and other fruits, and the coffee trees are managed in a characteristic area. during the coffee fruit ripening season in December, the owner of the manor arranges to pick coffee cherries and transport them to the nearby small water treatment plant (Beneficio) for processing. The owners of Carnett manor love classical music and pursue romanticism, so the coffee beans produced in the manor are named after musicians, such as Mozart, Bach, Chopin and Beethoven, the protagonist of the article. The manor owner continues to delve into the selection and post-processing of coffee. High-quality coffee beans are treated with raisin honey with different degrees of pectin, and most of the coffee produced has good sweetness, consistency and thickness, similar to the ripe fruit flavor of bananas. coupled with borrowing the names of major musicians, it is easier to be remembered.

Washing treatment

Unlike the other three musicians, Beethoven coffee beans are the only batch treated with traditional washing, showing the purest aroma of the coffee itself. The washing method is to put the screened coffee fruit into the peeling machine and initially remove its peel and pulp. Put the coffee beans with residual pectin into the water and let them ferment for about 18-36 hours. After fermentation, the raw coffee beans with parchment are washed in a flow tank to remove the pulp and pectin. After washing, the coffee beans are dried so that the moisture content is reduced to about 12%. Finally, the parchment of raw coffee beans is removed. Qianjie believes that the washed beans are cleaner and brighter in taste, and the sour performance is more lively.

On baking, Qianjie wants to retain more fruit acidity and floral flavor, so it is adjusted to medium-light baking. Qianjie felt the sweet and sour taste of red berries through a cup of Beethoven coffee, as well as the lively and light acidity of citrus. After slowly cooling down, the fruit juice of red berries slowly emerged with a hint of almond aroma.

Hand punch reference

Filter cup: V60

Water temperature: 91 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: 20 standard screen pass rate 80%

For brewing and cooking, baristas in front street are used to using three-stage water injection techniques:

In the first stage, 30 grams of water is injected for 30 seconds, followed by 95 grams (about 125 grams indicated by the electronic scale). The injection is completed in about 1 minute, and the remaining 100 grams are injected at 3 places in the powder layer (about 225 grams shown by the electronic scale) in about 1 minute and 35 seconds. 2: 10 "trickling is completed, remove the filter cup and complete the extraction.

Beethoven coffee bean brewing flavor: the overall taste is clean and full-bodied, with the sweet and sour taste of imported strawberry juice and citrus-like acidity beating like lively notes in the mouth. The floral and almond-like finish brings perfect embellishment to this chapter.

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