Introduction of Flavor description and Grinding scale varieties of Black Rose Coffee beans in Fenghuang Manor, Costa Rica

Introduction of Flavor description and Grinding scale varieties of Black Rose Coffee beans in Fenghuang Manor, Costa Rica

Outman production parameters:

Baking date: 2016-4-26

Utensils: ceramic V60

Water temperature: 90 °C

Degree of grinding: general

Powder content: 13g, ratio of water to powder: 1purl 16.5

Steaming: water injection 12g, steaming 60s

Total time: 2 / 39 / 48 / 39 / 39 / 39

I am a kind of sun-cured coffee beans with obvious fruit flavor. The sweetness is so high that during the harvest season, the manor uses a sweetness meter to measure the sugar content of the fruit, and only fruits with a sweetness of 20% are selected for sun fermentation. In the fruits we eat every day, lemons contain 12% sugar and apples 14%.

I [Black Rose] take a lot of time to deal with it. First, I put the harvested fruit in an elevated shed for direct sun drying, and then move it into a plastic greenhouse for slow drying. During this period, a large amount of natural sweetness will be developed from raw beans. Different from the conventional sun treatment, it is not turned over many times during the drying process, which makes my fruity taste more obvious.

The research center, located about 30 kilometers northeast of San Jose, the capital of Costa Rica, belongs to the Costa Rican Coffee Association and is a national coffee species in Costa Rica.

The newly developed villa sarchi planting, breeding and quality inspection research institutions, in addition, it also has 10 hectares of experimental plots, planting a number of excellent varieties. Coffee is Costa Rica's main agricultural product, with an annual output of more than 2 million bags (60 kilograms) and foreign exchange earnings of 250 million US dollars, second only to pineapples and bananas.

All the coffee trees planted in Costa Rica are Arabica coffee trees. through improvement, the quality of coffee beans is better and more stable. in order to facilitate picking, coffee trees are kept at a height of about 2 meters through continuous pruning. The coffee that people eat is the taste of the seeds in the fruit that are brewed in water. After picking raw coffee beans, it is necessary to remove the peel, pulp, seed film and sun exposure before the seeds (that is, coffee beans) can be roasted. Now part of the process can be replaced by machines, and the speed of coffee production has increased a lot. However, there is no machine to do coffee picking, so you must use manual labor.