Introduction to the method of taste treatment for grinding scale flavor description of red Kaddura washed coffee beans in Costa Rica

Introduction to the method of grinding scale flavor description of red Kaddura washed coffee beans in Costa Rica

Costa Rica

Treatment: insolation (Pillon treatment at San Isdro Manor)

Producing area: Tarazhu

Level: SHB (1700 altitude)

Baking: medium-shallow (explosion-intensive)

Flavor: honey apple, banana, fruit

Forgive me for talking for so long. I haven't found any good coffee beans for too long, so I have to complain. This red Kaduai from Costa Rica is part of San Idro Manor, which has a history of more than 70 years. It was developed by the father of current farmer Anna Victoria from a small farm. It is now run by Jorge and Anna Victoria, who have bought more and more land and micro-batch processing equipment over the years, shortly after the micro-batch processing equipment was installed. The water crisis in Costa Rica emerged in the early 1990s, when the government greatly restricted the use of water to treat coffee. The introduction of radical water resources and pollution laws by the Costa Rican government had a great impact on the coffee industry. at that time, the coffee industry had to get rid of the traditional washing method. So Jorge and Anna Victoria used the sun treatment method from the Pillon treatment plant to treat the coffee beans on the farm, which only produced sun-treated coffee beans, constantly improving the production technology at the same time. To ensure absolute natural sun treatment, the use of solar energy to ferment raw beans, there is no type of inorganic waste and organic waste left on the farm. [time-limited free delivery] Red Kaduai, Chateau San Idro, Costa Rica

Costa Rican coffee has full particles, ideal acidity and unique strong flavor. Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (ICAFE), has been taken over by the official Coffee Committee (Oficinale Cafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

Compared with other high-altitude raw beans, the raw beans of Catuai are relatively soft, sweet and less sour. Kaddura, formerly known as Kaddura, is not easy to suffer from insect pests, but its taste is not clean enough and its flavor is not good enough, so Brazilians hybridized with Mondu Novo based on Kaddura to produce a new variety, named Kaduai.