Costa Rican Saint Roman Coffee Bean characteristics and Flavor description planting area

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Costa Rica's best coffee seems to come from small processing plants, spread over several major coffee growing regions, including Tara Pearl and Western Valley. The so-called coffee revolution, which began 15 years ago, has dramatically changed the way roasting experts and importers think about Costa Rican coffee. Centered in the processing plant, coffee beans are collected from small farms around, mostly small communities or families, growing coffee on their own small farms or on land, all of which are processed and dried in a small processing plant. Royal Coffee is unique in its quality and flavor, thanks in large part to the cooperation between coffee producers and us.

Coffee cultivation in Costa Rica was introduced from Cuba in 1779 and exported for the first time in 1820. There are about 32,000 coffee farmers in Costa Rica, with an average cultivation area of less than one hectare (10,000 m2) per farmer. Costa Rica has a population of 4.1 million (2006), 82,500 hectares of coffee cultivation area, an annual production of 1.7 million bags (60kgs per bag), and an annual domestic consumption of 380,000 bags, with an average annual consumption of 5.5 kgs per person, which is higher than Japan (consumption of 4 kgs).

Costa Rica San Román Processing Plant Royal Coffee

Costa Rica San Ramon Royal Coffee

Country: Costa Rica Fiscal year: 2003

Grade: SHB

Altitude: 1700M

Production area: Tarazhu production area

Baking Degree: Medium Deep Baking

Treatment method: washing treatment

Breeds: Kadura, Kaduai

Treatment plant: San Romain Treatment Plant

Flavor: Berry fruity, caramel, creamy, slightly spicy

Factory Name: Qianjie Cafe Address: Yandun Road, Dongshankou, Yuexiu District, Guangzhou City Contact: 020-38364473 Shelf Life: 30 Net Content: 227g Packing: Bulk Taste: Aromatic Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar Free Origin: Costa Rica Coffee Type: Costa Rica Coffee Roasting Degree: Moderate Roasting

Flavor Description: Berry fruity, caramel, creamy, slightly spicy.

Costa Rica is the first country to introduce coffee into Central America. It has a long history and a complete coffee organization system from production to sales. Because it is located in the Central American Isthmus, there are many volcanoes in the territory, it has the natural advantages of sunshine and land, and the climate is simultaneously reconciled by the Pacific Ocean and Atlantic Ocean currents and sea breezes. The coffee produced has the characteristics of local micro-climate and terroir conditions. In terms of quality and quantity, Costa Rica's coffee has always been recognized by the world and has been rated as one of the world's high-quality coffees. Costa Rica coffee has been cultivated for 200 years, first planted on the slopes of Poas and Barva volcanoes, today known as the Central Valley (Central Valley), the main seven coffee producing areas are from northwest to southeast, along the central plateau of the interior distribution.

Coffee farming is a relatively advanced occupation in Costa Rica. Coffee farmers have a high status in Costa Rica. In 1897, the citizens of the capital witnessed the inauguration of the National Theatre donated by the coffee tycoon. Coffee wealth has brought stability to Costa Rica's politics, economy and democracy, something rare in Central America. In addition, Colombia has laws that allow only Arabica to be grown, and Robasta is a "contraband" in its territory, and it is also the first in the world.

Costa Rica's output is not large, with an annual output of about 110,000 tons, ranking seventh in Central and South America. Colombia is dominated by recent coffee varieties, such as kadura, kaduai, new world, etc., ancient bourbon and tibeka are rare. There are also many varieties derived from the territory, the most famous is Bourbon variety Vera Saqi, belonging to the elegant flavor of varieties, Brazil has also been introduced to plant, has won awards. In addition, Colombian research institutions have spared no effort to improve the hybrid Katimo, trying to reduce the strong bean bloodline and enhance the Arabica flavor of Katimo, which has been exported to Asia for trial cultivation in recent years.

The most famous large plantation area in the country is Tarrazu, near the capital San Jose. The highest average latitude, excellent climate and soil conditions make Tara Pearl the most famous and generally recognized best coffee producing area in Costa Rica, and the Tres Rios is a famous small producing area in Tara Pearl. The most famous Costa Rican single-estate coffee in the world of fine coffee is La Minita estate in Tara Pearl, which produces only 160,000 pounds a year.

San Romain treatment plant, the use of washing treatment method based on a strong taste. Coffee cherries are hand-selected, coffee farmers remove overripe or immature cherries, and then production processing, using a 3 disc aagaarde peeling machine to remove the peel and pulp, and then using a machine to divide the coffee beans into three grades according to the density of the beans. Grade 1 and 2 green beans are fermented separately, while grade 3 is low quality green beans. The beans are fermented in a cool place for about 24- 36 hours. After fermentation, the beans are washed and graded according to density again in a washing channel. Then the beans are randomly soaked in clean water overnight. The processed coffee is roasted and has a bitter sweet chocolate flavor with a creamy sweet texture, combined with a low profile wine acidity, a strong aroma and a memorable fruit sweetness of chocolate beans.

Fertile volcanic ash, mild temperatures, and steady rainfall are among the factors that have made coffee a major agricultural product in Colombia. The seven regions are Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba and Brunca.

Hand-washed Costa Rica San Roman. 15g powder, medium grinding (small Fuji ghost tooth knife 4 grinding), v60 filter cup, 88-89 degrees water temperature, the first injection of 30g water volume, 27 seconds stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then inject water slowly until 225g water volume, the tail section does not, water powder ratio 1:15, extraction time 2:00