Additional information
| Packaging | 1200g, 250g, Test sample 20g |
|---|
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Costa Rica THREE MIRACLES
Costa Rica TRES MILAGROS, rumeni medeni proces. Sladka in kremasta kava z notami karamele, čokolade in grozdja. Priporočamo za vse načine priprave.
100 % Specialty Arabica.
1,80 € – 58,00 € with VAT
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Hikofi Mini Coffee Guide
Mini coffee info guide: What to pay attention to in order to drink better coffee?
Freshly roasted and ground coffee
Use coffee that has not been roasted more than 6 months ago. For maximum flavor and aroma, grind it just before preparation.
Storage
Store the coffee in a room that does not exceed 22°C. It is mainly damaged by heat and light. You can also store coffee in the freezer. Coffee's enemy is oxygen, so always squeeze the air out of the bag before closing.
Grinding
Different preparations require different grinds. Turkish coffee needs the finest, followed by espresso and cafeteria. For filter coffee, we need coarser ground coffee. The coarsest grinding is for the French press.
Water
We recommend using filtered water. The taste of the coffee will be better, and you will also protect your devices from limescale.
Temperature
Coffee is sensitive to temperature. In all preparations, it should not exceed 94-95°C. For cold brew coffee, use cold water, to which you can also add ice cubes.
Cleanliness
Regularly clean your coffee machines and accessories, including the grinder and water heater. Limescale affects the taste of water and consequently coffee.
NOVO-Kava iz Costa Rice v naši ponudbi
Costa Rica TRES MILAGROS- sladka in kremasta kava, ki diši po karameli in sladkem zrelem grozdju, v ustih se razvijejo note kremaste čokolade in obilica sladkih nežno sadnih not.
REGION: Tarrazu-Dota
FARM/MILL: Tres Milagros
PROCESS: Rumeni medeni
HEIGHT: 1600 meters above sea level
HARVEST: Nov-Mar
TYPE: Red Catuai
FLAVOR PROFILE: Čokolada, Karamela, Grozdje, Sladka
You can order coffee beans or ground coffee.
The art of coffee cultivation
Pri procesu Yellow Honey izbirajo izključno dobro dozorele kavne češnje z vsebnostjo sladkorjev nad Brix vrednostjo 21, kar zagotavlja visoko naravno sladkost in izrazitejši aromatični potencial. Po obiranju češnje za 6 ur namočijo v vodi, nato odstranijo pulpo, pri čemer na zrnih pustijo približno 60 % sluzi (mucilage). Prav ta plast, bogata s sladkorji, med sušenjem pomembno vpliva na razvoj sladkosti, polnosti telesa in sadnega značaja kave. Zrna nato približno 20–22 dni počasi sušijo na afriških posteljah na soncu, dokler vsebnost vlage ne pade na približno 10,5 %. Sledi še 16-dnevna stabilizacija vlage v skladišču, kjer se vlaga znotraj zrn enakomerno porazdeli in profil okusa dodatno umiri. Kava je nato shranjena v vrečah GrainPro, po končni stabilizaciji pa posamezne sarže ponovno ocenijo s cuppingom in jih razvrstijo glede na kakovost.
Description of the region and the coffee grower
Kmetijo Tres Milagros je leta 2013 v priznani kostariški regiji Dota–Tarrazú ustanovila družina Facussé v sodelovanju s Camilom Merizaldejem. Projekt temelji na znanju in izkušnjah, pridobljenih na posestvu Santuario Colombia, z jasnim poudarkom na kakovosti in inovacijah. Sprva so zasadili sorto Bourbon, kasneje pa nasade razširili z različnimi eksotičnimi sortami. Leta 2020 so dokončali sodoben predelovalni obrat, ki omogoča natančnejši nadzor procesov po obiranju. Danes Santuario Costa Rica, pod vodstvom Nelsyna Hernandeza, predeluje češnje s 30 povezanih kmetij, ki skupaj obsegajo približno 350 hektarjev in tvorijo program Los Milagros–Santuario.
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