Introduction to the characteristics of Coffee Flavor description and treatment in Fenghuang Manor, Costa Rica

Costa Coffee

Citrus, maple syrup, red cherry, vanilla, a variety of fruit complex sweet and sour... This cup of coffee is called "Goddess". Today, Chongqing Brista Coffee Training School will introduce you to coffee beans produced by the Goddess Manor in Costa Rica. The goddess bean is a micro-batch Geisha (rose summer/geisha) variety of Dota El Diosa in Central America. Rose summer everyone has heard of how much, is from the origin of coffee Ethiopia's precious beans. After introduction to Central America for several times, he won the Cup Test Award and made a splash.

Costa Rica's "Goddess Manor" was founded in 1960. What I have to say about this "goddess" rose summer: the goddess uses organic farming methods to cultivate, through the natural shade of local native trees and fruit trees, organic fertilizer uses coffee cherry pulp mixed molasses, adds to the fertile soil with high mineral content in the nearby mountains, and cooperates with microbial fermentation to produce organic fertilizer that can enhance the disease resistance of coffee. The soil is suitable for California earthworms.

Coffee fruit is picked by hand after ripening, only ripe red-purple berries are picked, coffee green beans are processed by washing method, very unique constant temperature treatment, fermentation degree makes coffee clarity and complexity obtain excellent balance, so that its flavor shows better stability, Geisha (rose summer/geisha) that kind of very special flavor is shown in strands, really will make people intoxicated

Lajas was also one of the first estates in Central America to begin honey and sun treatments. Solarization is a very traditional practice that uses minimal resources, but it is difficult to do well because of the many factors beyond your control. Francesca added many innovations, such as measuring the sugar content of the fruit with a Brix meter, which is often equipped in the wine industry, and determining the best time and treatment for harvesting according to Brix sugar content. The Brix value of ordinary fruits is 14 for apples, 12 for lemons and 18 for passion fruits, but Lajas coffee cherries can reach 21-22%.

Francesca's natural processing process is laborious. The hand-picked high-sugar coffee fruit is placed in the sun for about 10 days in an African elevated shed, then placed in a plastic sheet covered greenhouse to create more direct heat and continue drying until the moisture content reaches 11.5%. The slow drying process allows the beans to develop more natural sweetness from the inside, but it also requires more care and constant stirring. At the end, the red cherries turn black and emit aromas of fruit cake, brown sugar and even sherry. This is Perla Negra!

Costa Rica has a total of eight producing areas, of which it is recognized as the three best producing areas, Tarazhu, Central Valley, Western Valley, Las Lajas is located in Sabanilla de Alajuela in the Central Valley producing area, and the foothills of Poas Volcano. "Lajas" is technically the name of the Chacon family processing plant. The name of the estate is Finca La Mirella, but bean bakers around the world are used to calling it Finca las lajas.