Rufous Coffee Roasters

Costa Rica La Cruz 哥斯大黎加 聖十字處理廠 2020 COE National Winner

數量

熱帶水果、百香果、芒果、奶油
Tropical Fruit. Passion Fruit. Mango. Butter.

品種 卡杜拉和卡杜艾
Caturra & Catuai
處理法 Natural Processed
產區 塔拉珠
Tarrazu
Altitude 1600 masl
烘培程度 Light Roast

關於這咖啡

聖維托德爪哇是哥斯達黎加蓬塔雷納斯省科托布魯斯州的一個區和首府。它位於首都聖何塞東南約 271 公里(168 英里)處,靠近巴拿馬邊境。Venecia 咖啡品種起源於阿拉胡埃拉的聖卡洛斯,在那裡,Isidro Rodriguez 先生在 100% Caturra 咖啡種植園中挑選了幾棵咖啡樹,這些樹表現出更高的生產力、更大的果實尺寸和更強的抗雨落果能力。

“蜂蜜”處理是一種在哥斯達黎加很常見的去皮處理形式。中美洲和南美洲的農民通常使用不同名稱的白、黃、紅和黑蜂蜜。

紅蜂蜜是 80-90% 的粘液留在豆子上的地方。豆子在陰天或陰涼條件下在高架床上乾燥。所有的豆子都是在第一天早上耙出來的,然後在下午只耙一兩次。

因此,您將獲得具有濃郁芳香的超級果花香咖啡。帶有玫瑰、木瓜、蘋果和覆盆子的香氣,讓您的一天充滿愉悅的心情。一杯很棒的早晨咖啡來開始全新的一天! 

The Zamora Picado family has been in the coffee business since 1970, but it wasn’t until recently that the two brothers, Esteban and Felipe – who are now in charge of the family mill – decided to open a micro-mill to process special coffees from the Tarrazú region. They named their mill “La Cruz de Tarrazú” (Tarrazú’s cross) because of the area it is located in (a sort of crossroads within Costa Rica’s prime coffee-growing region). The family are, above all, dedicated to the most stringent processing practices and are detail-oriented and quality focused.

This Caturra & Catuaí lot was not only processed at the La Cruz de Tarrazú micromill but also grown entirely on farms owned by the Zamora Picado family.  The farms are maintained with the same attention to detail with which the family manages its mill. 

Only the most ripe and mature cherries are picked during the harvest season. Coffee cherries are again sorted when they reach the mill to ensure no damaged or underripes get through. 

After being hand-sorted, the cherries are introduced into a type of flotation/separation tank. In the tank, all rocks, impurities and anything that could damage the pulping equipment is removed via a current of water that passes through a simple but effective mechanism that is known locally as a ‘desarenador’ (de-sander).

Then the whole coffee cherries are then moved to African beds within the mill’s greenhouses, where it will continue drying slowly at around 36˚C. Coffee is turned regularly and moved from the lower to the top beds as it dries. Once it reaches 10.5% humidity, it is stored and rested to prepare for dry milling and export.

As a result, you'll get vibrant & intense aromatics of cocoa nibs. With tropical fruit, passion fruit & mango notes that will totally delight your day. Great morning coffee to brighten your day!

Brewing Recipe : 

手沖
Brewing ratio 1 : 15
Ground coffee 16g
Total water 235ml
Water temperature 91ºc
Brew time 1.40 minutes
Roast Date 26th of February 二月二十六號

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