Flavor characteristics of Costa Rica Rose Summer Coffee Coffee in Wangshan Manor

Wangshan Manor

In 2005, R é gulo Gerardo Ure ñ a Chac ó n and his wife Isabel Rojas bought the eight-hectare Wangshan manor Caf é Rivense and began to delve into the production of coffee.

Mount Wangshan Manor is located between the second peak, Mount Muerte Muerte and the highest peak, Mount Chiribo Chirrip ó. It belongs to the Brenka producing area in southern Costa Rica, at an altitude of 1550-1600 meters, and its unique soil forms a microclimate suitable for growing coffee. Every time R é gulo and his wife go up the mountain to take care of the coffee trees, the beauty of the Great Chiribo Mountains opposite them is a feast for the eyes, so the name of the manor is Wangshan Manor.

Wangshan Manor is a small family business model to grow coffee, since its inception has been pursuing the production of high-quality boutique coffee beans. In addition to the farms they grow, they also have their own raw bean processing plants, which can independently produce micro-batches of coffee and produce sun-dried or half-sun-dried coffee. At the beginning, the Ure ñ a Rojas family only planted varieties of Kaddura and Kaduai, and later, as the skills of the manor became more and more mature, they began to introduce new varieties such as Rosa. In 2015, Wangshan Manor won the fifth place in the 35th COE Excellence Cup with a honey-treated Kaduai, and its unique honey treatment skills began to attract people's attention.

At present, Wangshan Manor still maintains a primeval forest, inhabiting many wildlife groups, which is conducive to the protection of natural ecological water resources in the park, but also helps to maintain the whole coffee growing environment. The owner of the manor has always advocated the concept of environmental protection. From the cultivation and planting of coffee trees to the treatment of raw beans, sustainable management is adopted in every work to reduce the carbon footprint in the environment as much as possible: to provide a corresponding dose of organic fertilizer according to different components of the soil. to ensure that the nutrition of coffee trees is also protected from excessive chemical composition, so that the living water in the garden is cleaner. In addition, the Ure ñ a Rojas family has planted many fruit trees to give coffee trees partial shade, and the wild animals in the garden can be eaten directly. The ecological environment of the whole manor and its suitable for the growth of coffee trees.

Wangshan Manor made picking requirements, only manual harvest of all red fruits, such coffee cherries have the highest sugar content.

After picking the coffee fruit, pick out the defective beans, spread them on the drying bed and dry them in the sun. Due to the high temperature at noon, you need to turn them manually to avoid negative excessive fermentation. To avoid sudden rain on rainy days at night, you need to set up a shield until the water content of the coffee fruit reaches 11-12%, and then strictly standardize the classification, packaging and export of the coffee fruit to ensure that the buyer can trace the details of the coffee batch.

Qianjie Coffee: roses and Summer Coffee beans in Wangshan Manor

Producing area: Brenka producing area of Costa Rica

Manor: Wangshan Manor

Variety: Rose summer

Treatment: insolation

Flavor: Jasmine, sweet orange and lemon

The roses in this Wangshan manor in front of the street are mainly fruit-based, and the bakers in the front street use medium-to-shallow baking to retain the sweetness of rosy summer. Qianjie through the cup test found that dry incense is a fresh jasmine aroma, the flavor shows the sweet and sour feeling of sweet orange, saturated and bright lemon acid.

Cooking reference

Costa Rican high-altitude rose summer coffee belongs to SHB very hard beans. In order to flush out the rich fruit layers of coffee, Qianjie recommends higher water temperature and finer grinding. The harder the coffee bean is, the finer the grinding degree is needed to increase the extraction area, so as to improve the extraction rate.

Filter cup: V60 water temperature: 90-91 °C powder quantity: 15g powder-water ratio: 1:15 grinding degree: fine sugar size (No. 20 sieve bowl sieve powder to 78%)

Three-stage extraction: pour coffee powder into a V60 filter cup, wet the powder bed with twice as much water as coffee powder, steam for 30 seconds, then pour water in a circle from inside to outside to 125g, wait for the powder bed to drop to the position of half of the filter cup, continue to pour the same fine water into the third stage to 225g, until all the coffee juice has been filtered and remove the filter cup, the time is about 2 minutes (10 seconds error).

After brewing, the sun roses in Wangshan Manor have fresh lemon and dried apricot, sweet and sour taste of sweet orange after a slight drop in temperature, and sweetness of black tea.

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