St. Roman Manor single product bean producing area introduces how to brew single product beans in St. Roman Manor.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

TARRAZU

The Tarrazu producing area has a long-standing reputation guarantee, and for many years, the coffee from here can almost be regarded as a high-quality grade. But the coffee comes from different farms and is then mixed into large batches. However, over the years, Tarrazu's brand has accumulated sufficient strength, and coffee produced from outside the region is also marked with Tarrazu to increase its value. Costa Rica's tallest coffee farm is located in this area, like many other areas, where profits are made during the obvious dry season harvest.

Altitude: 1200-1900m

Harvest: November-March

Costa Rica San Rosa processing Plant

Coffee producing area: Tarrazu

Coffee variety: Caturra.Catuai

Annual rainfall: 2000 mm

Grading standard: SHB

Average annual temperature: 19 degrees C

Treatment method: washing method

Raw bean specification: 17-18 mesh

Planting altitude: 1700m

Type of soil: volcanic soil

Most of the best coffee in Costa Rica seems to come from small processing plants, spread over several major coffee producing areas.

Including Tarazhu and the western valley. This so-called coffee revolution originated 15 years ago.

It has greatly changed the views of bean baking experts and importers on Costa Rican coffee.

Take the processing plant as the center, collect coffee beans from the surrounding small farms for processing.

Most of these farms are made up of small communities or families, growing coffee on their own small farms or land

The coffee is all processed and dried by a small processing plant.

St. Roman's treatment plant, which mainly uses water washing treatment, is famous for its strong, rich and solid coffee.

Coffee cherries are hand-selected and overripe or immature cherries are removed by coffee farmers before production.

Use a 3 disc Aagarrde peeling machine to remove the peel and pulp

Then the raw beans of grade 1 and 2 are fermented separately according to the density of coffee beans.

Grade 3 is a low-quality raw bean. The raw beans were fermented in the shade for about 24 Murray 36 hours.

Wash the raw beans after fermentation, and grade them again according to the density on the cleaning channel, then randomly soak the raw beans in clear water overnight.

Flavor description: tea, sweet candy, grape, caramel, cream, slight spice flavor

The flavor of bitter sweet chocolate is as thick and sweet as cream candy.

Costa Rica Costa Rica

Population: 4586000

In the past Costa Rica has successfully sold its coffee according to the name of the region where it is produced. However, tastes vary from region to region, so it is well worth exploring each different region to see what kind of coffee beans they can produce.

CENTRAL VALLEY

The Central Valley, the capital of Costa Rica, San Jose, is located here, which is the most densely populated area. It is also an area that has been growing coffee for the longest time. It is usually divided into subregions of San Jos é Heredia and Alajuela. There are three major volcanoes in the region: lrazu,Barva and Boaz affect topography and soil.

Altitude: 900-1600m

Harvest: November-March

WEST VALLEY

West Valley, the first farmer to settle down in the 19th century, brought coffee. The region is divided into six subregions around the urban centres of San Ramon, Palmares, Naranjo, Greece, Sarchi and Artenas. There is a specific coffee variety in Sarchi called Villa Sarchi. The highest elevation in the area is around Naranjo, and some amazing coffee can be found at the altitude of the area.

Altitude: 700-1600m

Harvest: October-February