A brief introduction to the characteristics of Grinding scale treatment for Coffee Flavor description in Las Haas Manor, Costa Rica
I have roughly counted that on average, for every new coffee bean released, at least 16 samples will be tested. Only when I encounter coffee that really makes me feel good, I am willing to share it with you. After choosing a raw bean as the release, I also have to test the baking degree, adjust the baking curve, cup test and determine the final flavor. Only in this way can we ensure that the coffee beans can be put in everyone's cup is delicious, and all the links in the process depend on the cup test to determine the final result. So sometimes when you encounter a good cup of coffee, you really need some fate.
Origin: Costa Rica?
Producing area: Tarrazu?
Variety: Geisha?
Altitude: 1800 m
Soil: volcanic soil?
Grade: SHB?
Treatment: washing?
Harvesting: manual harvesting?
Flavor:?
Tea, orange, plum fruit, cranberry, flower, vanilla, almond
[wet fragrance] Flower, chocolate, vanilla, bright malic acid, cranberry
Flavor characteristics: lemon and citrus aromas, soft grapefruit acid and sweet fruit sugar, medium mellow thickness, clean and smooth taste
There are many conditions for a good cup of coffee, some people like those with more acid, some people like those with higher alcohol thickness, and some people like those with higher sweetness. Everyone's understanding of "delicious" is different, but within the scope of my understanding, it is very important for me to have the comfort that resonates inside and the softness of the acid in the mouth. This is like a partner, whether I have a good sense of space is as important as whether I have a soft and open mind. Only this kind of coffee, it is possible to harvest her abundance and abundance after the entrance. Sometimes, when she meets a very good coffee, she is always excited and worried that she will not be able to describe it when she has finished drinking it. As soon as I describe it, I feel very vulgar. I don't know how to make it simple and return to its own flavor. You know, it's like sometimes you meet a very attractive girl on the road and want to chat her up and admire her beauty, but if you appreciate it, it's easy to make people feel dirty.
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A brief introduction to the characteristic Price of Grinding degree by describing the Flavor of Las Haas Manor in Costa Rica
Lajas is also the first manor in Central America to start honey treatment and natural sun treatment. Tanning is a very traditional practice, which uses the least resources, but because there are too many uncontrollable factors, it is very difficult to do well. Francesca added many innovations, such as using the sugar meter (Brix meter), which is often equipped in the wine industry, to measure the sugar content of fruits and roots.
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A brief introduction to the Grinding scale of Coffee Flavor description treatment method with ideal acidity in Sijas Manor, Costa Rica
Excellent Costa Rican coffee is called extra hard beans, and this kind of coffee can grow at an altitude of more than 1500 meters. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly.
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