Coffee cupping for Costa Rica Geisha Coffee Beans
Coffee cupping for Costa Rica Geisha Coffee Beans from Wangshan Manor is here for you to know the quality of coffee bean this year just like we do machine evaluation so as to let you know the specification of machinery:
Coffee Cupping with good Standards
|
Region:
|
Brunca, Costa Rica
|
Details:
|
Variety: Geisha
Treatment method: sun treatment
Roast: Cinnamon Roast
Altitude: 1550m
Sample lot: 2022
Growers: Ureña Rojas Family of Hope Mountain Estates
|
Flavor Description:
|
After brewing, this sun-dried Geisha from Wangshan Manor has fresh lemons and dried apricots, which are sour and sweet. When the temperature drops slightly, you can drink the taste of sweet orange, and after drinking, it has the sweetness of black tea.
|
Details
|
Fragrance: Medium
Freshness: Intense
Sweetness: strong
Sour: strong
Body: Medium
Bitterness: no
After cooling: medium
Finish: Medium
After cooling: medium
|
Coffee Cupping ReMarks
|
Variety: Geisha
Process: Sun-dried
Rank: 12
Score: 89
|
Purpose:
|
Checking quality and coffee flavor before coffee bag production - By Drip coffee bag packing machine manufacturer!
|
How Geisha Coffee Bean was processed: Following the great standards to picking the coffee beans, and only and only hand-picked whole red berries, such coffee cherries have the highest sugar content.After the coffee cherries are picked, the defective beans are picked out, spread flat on the drying bed, and dried in the sun. Because the temperature is too high at noon, it needs to be turned manually at regular intervals to avoid negative over-fermentation. To avoid sudden precipitation in rainy days at night, it is necessary to set up shelters until the water content of the coffee cherries reaches 11-12%, and then strictly standardize the classification, packaging, and export of the coffee cherries to ensure that buyers can trace the detailed information of the coffee batches.How to grind the Geisha Coffee Bean into ground coffee for coffee cupping: With a automatic grinding machine and following the grinding size to make the good quality 1. Extra Coarse Grind for cold brew grind 2. Coarse Grind for french press grind3. Medium-Coarse Grind for drip coffee bag packing machine4. Medium Grind for steeped coffee bag packing machine5. Medium-Fine Grind for pour over coffee bagBrewing suggestion:The high-altitude Geisha coffee in Costa Rica belongs to SHB extremely hard beans. If you want to brew out the rich fruit texture of the coffee, Qianjie recommends using a higher water temperature and a finer grind. The harder the coffee beans are, the finer the grind size is to increase the extraction area and increase the extraction rate. Filter cup: V60 Water temperature: 90-91ºC Powder amount: 15g Powder-to-water ratio: 1:15 Grinding degree: the size of fine sugar (No. 20 sieve bowl sifts powder to 78%) Three-stage extraction: Pour coffee powder into the V60 filter cup In the process, moisten the powder bed with twice the amount of coffee powder, steam for 30 seconds, then pour water in circles from the inside to the outside to 125g in sections, wait for the powder bed to drop to half of the filter cup, and continue to inject the same fine water flow The third section reaches 225g, until all the coffee liquid is filtered and the filter cup is removed, the time is about 2 minutes (10 seconds error).Hope it is a great coffee cupping for you to know the quality and if you are ready to product coffee bag with packing machine, kindly let me know!News from drip coffee bag packing machine manufacturer and supplier, factory!