American Coffee Manor Costa Rica raw beans SHB imported manor boutique raw coffee beans

CONTENT

Costa Rica is a famous coffee bean producer in Central America, which has been famous for its excellent quality and refreshing and bright flavor for many years.

In particular, La Minita Manor, the most well-known local estate with a history of several decades, has a high altitude of 1200-1800m, mild climate, adequate rainfall, fertile soil, and extremely strict quality control, and other superior conditions, the production of coffee beans, known as "as pure and clear as a bell", is the best in the eyes of global coffee experts.

Costa Rica SHB

Country: Costa Rica

Grade: SHB

Varieties: Kaddura and Kaduai

Planting altitude: 1300-1500 m

Baking degree: moderate baking (from the end of the first explosion to the beginning of the second explosion)

Palate: delicate, smooth and clear, fruity and refreshing, good consistency, fruit sweetness, in the cup, you will find the taste of dark chocolate, intertwined to form a rich mellow thickness. It is well-balanced and comfortable, with a strong finish and a long aftertaste in the throat.

★ quality standard a, moisture

Note: Tokyo, Japan tends to deep-fry (high roasting), Kansai region of Japan tends to deep-frying, New York in the United States generally likes city baking, Viennese like city-wide roasted coffee. In recent years, European countries are increasingly inclined to deep-fried coffee, steam injection of coffee is still very popular.

Classification and grade of raw coffee beans

(1) Classification method

a. Washing / non-washing

Washing type:

In the sink, after rubbing with water and utensils, the pulp and gum are removed and dried, which is called water-washed coffee beans with uniform quality.

Water-washed coffee beans have more beautiful color and less impurities. Colombia, Mexico, Guatemala and other countries use this method for about 70% of their output.

Non-washing type:

After the sun is naturally dried, the pulp and peel is removed by a sheller, its quality is unstable and is easy to be mixed with defective beans and other impurities.

Almost all coffee beans from Brazil, Ethiopia, Yemen and other places are obtained in this way.

b. Flat beans / round beans

The fruit of coffee consists of two oval seeds opposite each other. The connecting side of each other is a flat joint, which is called flat bean. But there is also a round seed called a round bean, which tastes no different.

(2) specifications of raw coffee beans

Filter number (mesh no.) Coffee bean size

Flat beans and round beans

20-19 extra-large 13-12

18 big 11 quasi-big

17 quasi-big 10 ordinary

16 normal 9

15 medium and 8 small

14 small

13-12 extra-small

(3) Grade

According to the elevation of the cultivated land, it can be divided into three, four, seven and other grades. Generally speaking, the quality of highland beans is better than that of lowland beans, and the price is higher because of the increase in freight.

Grade name elevation (m)

1 special grade beans 1.500 ~

2 first-class beans 1.200 and 1.500 ~

3 medium beans 1.000 and 1.200

4 special water washing beans 9001.000

5The beans are washed with good water 760mm 900.

6 special water washing beans 610-760

7 excellent water washed beans ~ 610

(5)。 Quality judgment

According to the statistical method, the type and quantity of dopants contained in a certain amount of samples are converted into percentage "defect number", and the basis for determining the quality class is that the smaller the defect number is, the higher the quality is.

(6) species of raw beans

Arabica species: Arabica species account for about 2/3 of the world's coffee production. It is not suitable to grow in areas with high temperature, low temperature, more rain and less rain. The bean is oval shoulder flat, which is characterized by strong fragrance and good quality.

Robusta species: it is bitter but not sour, and the aroma is not very good, so it is suitable for making mixed coffee. Mixed with the right amount of robusta in Arabica, it is usually used to make iced coffee, instant coffee and canned coffee. It is characterized by growing in lowlands and strong disease resistance.

Liberia card species: poor quality and output, most of which are exported to Europe but not imported to Japan.

New crop (new bean) luster is light green, with a unique sour taste and coffee aroma, very distinctive.

Past crop (annual bean) has a yellowish color with a light green color, which is sour and milder than the new bean.

Old crop (multi-year bean) is yellow due to water loss, slightly sour and ordinary in taste. Usually used as a blend and brewed into canned coffee.

Source: Devi Coffee