Introduction to the characteristics of varieties and producing areas of Tarazhu Coffee beans in Costa Rica

Introduction to the characteristics of varieties and producing areas of Tarazhu Coffee beans in Costa Rica

1. Water temperature; especially when it comes into contact with coffee powder, the extraction time of sour taste and bitter taste is different, the sour taste comes out very quickly, and the bitter taste takes a long time. The higher the water temperature, the faster the extraction rate and the more obvious the bitterness.

Even if it is the same cup of coffee after brewing, the bitter and sweet taste is more obvious at high temperature, but the bitter and sweet feeling will drop slightly after cooling, and the sour taste will be more obvious.

two。 The longer the extraction time, the more obvious the bitterness, but the sour taste has no obvious change. In addition to the particle size of coffee powder, the filter rack is another important factor affecting the extraction time. The larger the pore area of the filter rack, the extraction time will be relatively low, and it is not easy to have retained liquid. (1 large hole > 3 small hole > 1 small hole)

3. The particles of coffee powder; the finer the powder, the higher the extraction rate, and the more obvious the bitterness.

Beans deteriorate after a long time, not because the oil is oxidized (because coffee beans are rich in antioxidants), but because carbon dioxide continues to take away the aroma components, and the remaining aroma components undergo further chemical reactions, resulting in a reduction in the total amount of pleasant aroma. The beans are bad, and stewing won't save anything.

4. Stewing time: when brewing, you need to pay attention to the size of the water column, the temperature of the hot water and the steaming time; the larger the water column, the shorter the contact time between water and coffee powder, and the lighter the coffee; the higher the temperature of the hot water, the stronger the coffee; the shorter the steaming time, the lighter the taste; the longer the steaming time, it can fully release the taste of coffee.

Shenhua Manor is located at the highest point of Tarrazu, Sunnyside (Sunshine Section). It is the area where the first ray of sunlight is received at sunrise. It is called LIano Bonito of Leon Cortes in western languages. The manor has varieties of coffee grown with Bourbon, Geisha, Caturra and Catuai, which are treated with 100% water washing, honey treatment and natural sun treatment. The coffee beans of Shenhua Manor are processed by the well-known Tangmeo processing plant in Costa rica. it is good at improving the quality of coffee and retaining its uniqueness, that is, the different flavors caused by their respective microclimates, such as altitude, soil, rainfall, temperature, temperature and so on. the aim is to grow, harvest, post-produce and export high-quality coffee in harmony with the environment. Shenhua Manor uses very strict standards to control the growing environment and processing process of coffee, which is very strict! Maria Auxiliadora Bonilla, the daughter of the farm operator, is a barista and a Costa Rican WBC champion in 2013. they have a professional coffee cup testing laboratory, and each batch of raw beans goes through the cup test to confirm that the flavor is impeccable.