كوستاريكا سلسلة الماس فينيسيا العسل الأسودحبوب البن
المنشأ
- المنطقة: كوستاريكا تارازو
- الصنف: كاتورا
- المعالجة: Honey Process
- التحميص: تحميص فاتح
- الارتفاع: 1700-1800M
- رقم الدفعة:
- المزارع:
النكهة:
Hot sipping reveals citrus acidity and fermented wine notes. As temperature changes, creamy aromas emerge, with a caramel sweetness in the aftertaste. The cup is clean and well-balanced.
- الرائحة: متوسط
- النظافة: لا شيء
- الحلاوة:لا شيء
- الحموضة:لا شيء
- القوام:لا شيء
- المرارة:متوسط
- بعد الطعم:متوسط إلى قوي
- بعد التبريد:طفيف
كوستاريكا سلسلة الماس فينيسيا العسل الأسودمقدمة حبوب البن:
Origin: Tarrazú
Processing Method: Honey Process
Grade: SHB
By the way, one thing worth mentioning is Costa Rica’s honey process. As we know, most coffee in Costa Rica is processed using the honey method, which stems from the country’s weather and climate. Costa Rica basically has six months of rain and six months of drought, with the dry season coinciding with the coffee harvest. So, farmers developed this honey process method that falls between natural and washed processing.
Honey process involves drying coffee beans with their mucilage intact. Depending on how much mucilage is left, the duration of sun drying (or how thickly the beans are spread), and how often the beans are turned during drying, honey process is further categorized into black honey, red honey, orange honey, yellow honey, and white honey.
Venecia Coffee Variety
Charge Temperature: 180°C, Yellowing Point: 5'45"，152 °C, First Crack: 9'25" , 184.5°C, Development After First Crack: 1'50", 197.4 °C Exit. 
Agtron Bean Color Value: 68.1 (above) Agtron Pink Color Value: 77 (below) Roast Delta Value is 9。
تابع الحساب الرسمي وأرسلاقرأ المقال كاملاً مجاناً
مقدمة المنطقة:
Tarrazu is located south of the country's capital, San Jose, and is one of the most highly regarded coffee-growing regions in the country. The coffee of "La Minita Tarrazu" is a local specialty, but production is limited; it is grown on a piece of land called "La Minita", owned by the McAlpine family of the United Kingdom for the last three generations.
Costa Rica's Tarrazu is one of the world's major coffee-producing regions, and its coffee has a light, pure flavor and a pleasant aroma. Costa Rica's volcanic soil is very fertile and well drained, and it was the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main export commodities.
نصائح التحضير:
Recommended Brewing Method: Pour Over
Dripper: V60
Water Temperature: 90-92°C
Dose: 15g
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-Fine (80% through 20-mesh sieve, China standard)
Brewing Technique: Pulse Pouring
Bloom with 30g water for about 30 seconds, then pour in 125g water in small circles centered. When the water level drops and is about to expose the coffee bed, continue pouring to 225g total. Remove the dripper when the water level is about to expose the coffee bed again. (Start timing at bloom.) Total brew time: 2'00".
تقرير التذوق:
لا يوجد محتوى بعد
