Introduction to Coffee making of World Barista Champion Coffee in 2014

The coffee beans brought to the World Championships by the world champion barista barista are from La Mesa Manor in Tarraz ú, La Bandera de Dota, Costa Rica, where coffee beans are grown at an altitude of 1900-2000 meters. In addition to bringing his own coffee beans to the stage of world baristas, La Mesa owner Enrique Navarro won the first place in this year's Costa Rican COE election.

And La Bandera de Dota, Tarraz ú this section has won the 1.2.4.5 place on COE!

[about Espresso]

The beans used to make Espresso are Tibika. La Mesa Manor, which is more than 1900 meters above sea level, has a great sour and sweet feeling. The treatment used is La Mesa Manor's unique red honey treatment (80% pectin)

The slow drying process takes two days of sun exposure, followed by 20 days of shade drying (usually 12-16 days for honey treatment). During the baking process, turn on the fire at 155 degrees Celsius to bring out a richer sense of sweetness.

In the flavor and taste of coffee, this bean drinks the sweetness and smooth mellow thickness of sucrose, the acidity of oranges and the bitterness of cocoa.

[about Cappuccino]

The coffee beans used to make cappuccinos are sun-treated Kaddura, with the sweetness of thick pectin.

Like Espresso beans, use slow drying during cappuccino processing, after two days of sun exposure, followed by 26 days of shade drying (usually 20-22 days to make it sweeter).

Baking process: increase the firepower from 190 degrees Celsius until an explosion, in order to bring out more caramelization and sweetness.

Creative coffee part

Four servings of Italian concentrate plus 15 grams of apple juice and apple nectar

Cappuccino Italian condensed two portions with peach syrup (layered flavor).