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Costa Rican Sikoki washing treatment
Producing areas:
Costa Rica
Variety: Sikoki Cioccie
Treatment method: washing treatment method
Baking degree: shallowness
Flavor description: berries, black tea, sugar sweet.
Cioccie discovered in the 1950s in Jimma Gemma, a small town in southern Ethiopia, that the flavor was roughly red fruit and sweet.
Qianjie recommended cooking techniques:
15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 90-92 degree water temperature, first water injection 30g water, carry on steaming for 27 seconds, water injection to 105g water cut off, wait for powder bed water volume to half, then water injection, slow water injection until 225g water volume, no water powder ratio at 1:15, extraction time at 2:00
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