كوستاريكا الروح السوداءحبوب البن
المنشأ
- المنطقة: كوستاريكا الوادي الأوسط مزرعة لاس لاخاس
- الصنف: كاتورا
- المعالجة: Natural
- التحميص: تحميص فاتح
- الارتفاع: 1300-1500M
- رقم الدفعة:
- المزارع: La Laja Estate
النكهة:
Aroma: Light fermented wine and almond notes. Palate: Sourness of black plum, citrus, and green apple; mid-palate reveals black chocolate and nutty flavors; finish has a subtle cane sugar sweetness. As it cools, the cup offers a tropical fruit-like acidity and sweetness, mid-palate transitions to creamy and honey-like sweetness, with a lingering fruity tea aftertaste.
- الرائحة: متوسط إلى قوي
- النظافة: متوسط
- الحلاوة:متوسط إلى قوي
- الحموضة:متوسط إلى قوي
- القوام:متوسط
- المرارة:طفيف
- بعد الطعم:متوسط إلى قوي
- بعد التبريد:متوسط إلى قوي
كوستاريكا الروح السوداءمقدمة حبوب البن:
Among the currently popular honey and natural processes in Costa Rica, La Laja Estate is one of the earliest farms to systematically research and develop these methods, and has long been a favorite among global buyers.
La Laja Estate is currently co-managed by the third-generation owner Francisca Cubillo and her spouse Oscar. The farm is located in the Central Valley region, not far from the capital and close to the Poás Volcano, at an altitude between 1,250 and 1,500 meters, with an annual production of about 55,200 kilograms.
Years ago, owner Francisca hoped to further enhance the flavor profile of the farm’s coffees. At the time, most coffee farmers in Costa Rica used traditional washed processing methods to meet the demands of the U.S. and European markets. Thus, she began researching and upgrading the farm’s equipment to better suit the needs of natural and honey processed coffees.
During harvesting, the owner uses a BRIX refractometer to select red cherries that meet the sweetness standards. The farm also built its own washing station for processing, and the beans are then placed on African drying beds for further sun exposure.
Among the coffees processed at La Laja Estate, the owner categorizes natural and honey processed beans into various grades based on flavor profiles. For honey processing, while most Costa Rican farmers control the amount of mucilage left using the depulper at the washing station, La Laja Estate takes a different approach—retaining 100% of the maximum mucilage but adjusting the drying time and turning frequency on the African beds to achieve different flavor expressions. Honey-processed beans are divided into Yellow Honey, Red Honey, and Black Honey.
Additionally, the farm strictly adheres to organic standards in all fertilization practices. The entire estate uses organically produced compost, and organic standards extend to soil quality, shade trees, and washing station procedures. After years of effort, La Laja Estate has obtained organic certifications from Japan JAS, USDA, and NOP in the U.S.
Why is it called Black Soul? This is a unique bean from La Laja Estate, and its name is related to its processing method.
Black Soul is a natural-processed coffee.
The harvested red cherries are placed on African drying beds in the early morning, turned regularly throughout the day for sun exposure, and shaded under plastic sheeting during the day until the moisture content reaches 11.5%. The entire process takes about three weeks.
تابع الحساب الرسمي وأرسلاقرأ المقال كاملاً مجاناً
مقدمة المنطقة:
Altitude 1,200-1,600 m, harvest season November - March, this production region has three sub-regions, which are San Jose, Heredia, and Alajuela. There are three high-altitude volcanoes in the production region: Irazu, Barva, Poas, which provide abundant nutrients to the surrounding coffee production areas. Superior microclimates plus the fertile soil of the two volcanoes Poas and Barva give the beans of this region superior characteristics, such as chocolate and cocoa flavors, bright fruit acidity and elegant aroma. The Central Valley region is also the earliest area in Costa Rica where coffee was planted, and only afterward did the country's coffee industry develop in other regions. Rainfall is moderate with an annual rainfall of 118 inches, and the average annual temperature is only 19°C. In addition, with the high altitude, the beans are therefore hard, full of aroma, smooth, high in acidity, and the bean body is full.
نصائح التحضير:
Recommended brewing method: Pour Over
Filter: v60
Water Temperature: 90-92°C
Coffee Dose: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-Fine (80% through 20-mesh sieve per Chinese standard)
Brewing Technique: Pulse Pour
Bloom with 30g water for ~30 seconds, then pour 125g water in small circular motions. Pause when the water level nears the coffee bed and continue pouring to 225g total. Remove the filter when the water level is about to expose the bed (start timing bloom). Total brew time: 2'00".
