Costa Rican Stonehenge Coffee

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Front Street-Costa Rican Stonehenge oxygen fermentation

The boulder of Costa rica is fermented with oxygen.

Production area: Bucha

Boulder: boulder

Altitude: 1600m

Treatment method: oxygen fermentation

Variety: Kaddura, Kaduai

Level: SHB

Coffee was planted in Costa Rica as early as a hundred years ago, first on the slopes of the Poas and Barva volcanoes, which is now what I call the central valley.

At present, there are eight main production regions in Costa Rica: West Valley in the western valley, Central Valley in the central valley, Tarrazu in Tarazu, Tres Rios in Sanhe, Orosi in Kuangxi, Brunca in Buchanca, Turrialba in Duli Atreba, and Guanacaste in Guaracast.

Buchanka is a region of southern Costa Rica, composed of Coto Brus, Buenos Aires and P é rez Zeled ó n. Coffee was grown in Perez Zeled ó n at the end of the 19th century and is one of the six social and economic regions of Costa rica. It has a variety of landscapes from the coast to the mountains, bordering Panama and the Pacific Ocean to the south and west.

Stonehenge is located in Brunca in the south of Costa rica. It has a variety of miniature climates because it is connected to Panama in the mountains. Stone carvings of aborigines from 200 to 1500 BC were unearthed near the temple, which is regarded as a secret stone ball, so it is named after the boulder.

| deoxygenation

Oxygen fermentation is a new method of coffee processing, and it can be named in many ways, many people will call it "oxygen fermentation", some people will call it "carbon dioxide leaching", but simply speaking, oxygen fermentation is actually produced by a way of fermentation in a hypoxic environment or in an oxygen-free environment, and it can be used as an anti-fermented can. You can control the temperature, time, PH, and the amount of yeast you need to control fermentation.

The oxygen producer comes from the production of fermented wine. this method is to pour carbon dioxide into the dense container and remove the oxygen from the noodles. in an oxygen-free environment, the decomposition rate of sugar and PH value in the coffee fruit also decreases more slowly, prolonging the time for fermentation, so as to display a better sweetness and a more balanced flavor, and finally get a coffee bean with a different flavor and flavor.

In the fermentation process, the PH value is an important reference in the fermentation process. It is necessary to strictly control the temperature and PH value. When the sugar in the sugar and mucus is completely consumed, immediately open the seal to stop the fermentation, and dry it in the sun to avoid excessive fermentation.

On the other hand, fermentation in a dense environment can reduce the uncontrollable factors in the process of fermentation in the external environment, and fermentation in an oxygen-free environment for a long time can increase the flavor of fermentation and avoid uncomfortable fermentation and acetic acid.

| | Product type |

Kaddura is a bourbon species. It was discovered in Brazil in 1937. Its production and disease resistance are better than bourbon, and the plant is short, easy to harvest, strong in response, and does not need to be sheltered. It is planted at a low altitude of 700m to 1700 m, and the altitude response is very strong, but the higher the altitude, the better the taste, and the production capacity is less.

Kaduai is also an Arabica hybrid, which is a hybrid of Mundo Novo Montgomwood (New World) and Caturra Kaddura. It has a better ability to resist natural damage, especially resistance to rain and weather. it inherits the low point of Kaddura and changes the deficiency of Mundorwood.

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