كوستاريكا بيلون مصنع المعالجةحبوب البن
المنشأ
- المنطقة: كوستاريكا تارازو
- الصنف: كاتورا
- المعالجة: Natural (Sun-Dried) Process
- التحميص: تحميص فاتح
- الارتفاع: 1700-1800
- رقم الدفعة:
- المزارع:
النكهة:
The aroma is rich with wine-like fermentation notes. The flavor profile includes nectarine, berries, orange, and red berries, with a distinct wine-like aftertaste and a subtle sugarcane sweetness.
- الرائحة: قوي
- النظافة: متوسط
- الحلاوة:لا شيء
- الحموضة:قوي
- القوام:متوسط
- المرارة:طفيف
- بعد الطعم:لا شيء
- بعد التبريد:قوي
كوستاريكا بيلون مصنع المعالجةمقدمة حبوب البن:
| El Pilon
This processing plant is the first government-approved fully sun-dried facility in Costa Rica, making its rare natural sun-dried processing method quite exceptional. It showcases intense aromas of nutty chocolate and tropical honeyed apples, highlighting outstanding natural flavors. The blue jeep logo on the jute sack is the vehicle they use to transport coffee.
The green beans appear yellowish-green, typical of sun-dried beans, with a strong scent of ripe fruit and fermented fruitiness.
This bean is classified as SHB (Strictly Hard Bean), with relatively hard beans, medium moisture content, a yellowing point at 5 minutes 15 seconds, entering first crack at 8 minutes 30 seconds, and developing for 2 minutes after first crack before being dropped.
Preheat the roaster to 200 ℃ before loading the beans. Open the air damper to 3,30S before lighting the burner, then adjust the flame to 160. Open the air damper to 3, and the turnaround point is 1`34``. Maintain the flame, and at 140 ℃, keep the flame unchanged while opening the air damper to 4。 5`15`. As yellowing begins and grassy notes disappear, enter the dehydration phase, then reduce the flame to 130 and keep the air damper at 4. At 180℃, adjust the flame to 100 while keeping the air damper unchanged.
Therefore, it is recommended to let the beans rest for about half a month before brewing to experience more of their flavors~~
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
Coffee dose: 15g
Coffee-to-water ratio: 1:15
Grind size: Medium-fine (80% through a 20-mesh sieve by Chinese standards)
Brewing technique: Pulse pouring
Bloom with 30g of water for about 30 seconds, then pour in 125g of water in small circular motions centered around the coffee bed. When the water level drops and is about to expose the coffee bed, continue pouring to reach 225g total. Remove the dripper when the water level is about to expose the coffee bed again. (Start timing when blooming begins.) Total brew time: 2'00".
