كوستاريكا مزرعة الوحشحبوب البن
المنشأ
- المنطقة: كوستاريكا الوادي الغربي مزرعة مونستر (لا مينييا)
- الصنف: كاتواي
- المعالجة: Anaerobic Natural
- التحميص: تحميص القرفة
- الارتفاع: 1300m
- رقم الدفعة:
- المزارع:
النكهة:
Front notes of grape acidity and sweetness, cinnamon, gingerbread aroma, caramel sweetness; mid-palate cherry juice, honey-like aftertaste, with noticeable fermentation character.
- الرائحة: متوسط إلى قوي
- النظافة: متوسط
- الحلاوة:متوسط إلى قوي
- الحموضة:متوسط إلى قوي
- القوام:متوسط إلى قوي
- المرارة:طفيف
- بعد الطعم:متوسط إلى قوي
- بعد التبريد:متوسط إلى قوي
كوستاريكا مزرعة الوحشمقدمة حبوب البن:
Pinnacle Coffee – Costa Rica Monster Estate · Cinnamon
Estate: Monster Estate
Varieties: Caturra, Catuai
West Valley·San Ramon
Due to the western valley being exposed to more Pacific airflow, the temperature is often cooler than other producing areas at higher altitudes. With an annual average relative humidity as high as 81%, abundant rainfall, and an average annual temperature of 21.5°C, this producing area fosters lush crop growth and is also conducive to cultivating high-altitude premium coffee.
La Minilla
Caturra&Catuai
Anaerobic Natural
Pinnacle Coffee’s roasters used the Yangjia 800N (batch size 480g): charge temperature 175°C, flame power 130, air damper set to 3; turning point at 1’36”, when the roaster temperature reached 113°C, the air damper was opened to 4 with no change in flame power; when the roaster temperature reached 152.5°C, the bean surface turned yellow and the grassy aroma completely disappeared, entering the drying phase, and the flame power was reduced to 110.
At 9’00”, the bean surface showed ugly wrinkles and black streaks, the toast aroma distinctly transitioned to coffee fragrance, which could be defined as the prelude to first crack. At this point, it’s important to listen carefully for the sound of first crack. By 10’12”, first crack began, the air damper was opened to 5, and the development phase after first crack lasted 1’45”, with the beans dropped at 196.5°C.
Pinnacle Coffee Cupping Report
Wet Aroma: Cinnamon, Caramel
Dose: 15g
Coffee-to-Water Ratio: 1:15
Filter: V60#01
Pinnacle Coffee Step Brewing Method: 1. First pour 30g of water for a 30-second bloom. 2. After the bloom, pour the second batch of water, circling from the center outward with 125g of water, then wait for the water level to drop by half. 3. When the coffee bed is about to become visible, pour the third batch of 100g of water, for a total of 225g. Wait for the coffee to finish filtering, then remove the filter. The total brew time for this session was 2 minutes and 5 seconds.
Brewed Flavors: Front notes of grape acidity and sweetness, cinnamon, gingerbread aroma, caramel sweetness; mid-palate cherry juice, honey-like aftertaste.
تابع الحساب الرسمي وأرسلاقرأ المقال كاملاً مجاناً
مقدمة المنطقة:
West Valley is one of the seven major producing regions of Costa Rica, known in Spanish as Valle Occidental. The harvest period in the West Valley runs from November to mid-March of the following year, making it a region with a relatively long harvest period, and its coffee flavor carries fruity notes along with nutty almond flavors. West Valley beans are not as bright in acidity as those from the Tarrazu region, and their flavor is more subdued, but the flavor when the coffee cools slightly is truly surprising, because the flavor changes continue to shift; in terms of the pursuit of mouthfeel, it is not stunning, but rather very much the "easy to appreciate, easy to drink" type.
Abundant volcanic soil, ample sunlight, plus an average annual relative humidity of as high as 81%, plentiful rainfall and an average annual temperature of 21.5°C, make the crops in this region grow luxuriantly, and are also favorable for growing high-altitude, high-quality coffee. In addition, the West Valley region has a distinct dry and wet season,
نصائح التحضير:
Dose: 15g
Grind Size: Medium-Fine Grind (80% through a #20 standard sieve)
Coffee-to-Water Ratio: 1:15
Water Temperature: 90°C
Filter: V60#01
Pinnacle Coffee Step Brewing Method: 1. First pour 30g of water for a 30-second bloom. 2. After the bloom, pour the second batch of water, circling from the center outward with 125g of water, then wait for the water level to drop by half. 3. When the coffee bed is about to become visible, pour the third batch of 100g of water, for a total of 225g. Wait for the coffee to finish filtering, then remove the filter. The total brew time for this session was 2 minutes and 5 seconds.
تقرير التذوق:
لا يوجد محتوى بعد
