Costa Rica Goddess Manor Coffee Bean Flavor describes how to drink Goddess Manor Coffee

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Costa Rica Goddess Manor Coffee Bean Flavor describes how to drink Goddess Manor Coffee

Product name: Costa Rican Tarazu Goddess Manor Water washing Geisha

(Costa Rica Tarrazu El Diosa Geisha Washed)

Production area: Tarrazu, Dota Valley

Manor: goddess Manor (Finca El Diosa)

Variety: geisha (geisha)

Altitude: 1800 m

Grade: SHB micro-batch

Treatment: washing treatment

Harvest time: NumberA

Certification: NCMA

Flavor features: vanilla, citrus, lemon, floral fruit flavor

The texture of white grape juice is delicate, crisp and bright acidity.

Smooth taste and sweet back rhyme.

Costa Rica _ multi-tower goddess manor _ geisha (half pound)

Costa Rica Dota El Diosa Geisha

Designated beans for the champion of the 2015 World Barista Competition in China

The Dota region, located in Costa Rica's most famous Tarrazu region, is famous for producing micro-batch geisha varieties!

In 1865, the Dota region enjoyed the reputation of good Costa Rican coffee, because the highway construction extending from the capital to the Dota valley had to pass through the Tarazu producing area, so the Coffee Bureau of Colombia used to mark Dota Tarrazu when it marked the sub-producing areas. This area is a typical plateau terrain, no matter the soil or temperature and humidity are the best choice in the growing conditions of coffee. The Goddess Manor was established in the 1960s. The manor uses organic farming to grow coffee and uses local native trees and fruit trees as shade. The fertilizer used is also coffee cherry pulp mixed with molasses. The fertile soil with high mineral content in the adjacent mountain area is added with microbial fermentation to produce organic fertilizer that can enhance the disease resistance of coffee planting. California earthworms are also used as culture soil. And directly used as the main nutrient source of coffee trees in the fertilization period and mixed planting a variety of coffee varieties.

All hand-picked ripe red berries and closely control the soaking fermentation process, developed a very unique moisture treatment, no more and not a lot of fermentation so that the clarity and complexity of coffee achieved an excellent balance, so that its flavor shows a better stability, the Geisha that a very special flavor layer by layer to show, is really intoxicating!

Because the quantity produced by the Goddess Manor every season is really very rare, this time because it has been booked in 2012.

Dry aroma: tea, orange, berry, cranberry, sweet, flower, vanilla, almond, changeable aroma, caramel

Wet fragrance: intense aromas of citrus, flowers and toffee

Sipping: excellent cleanliness, cranberries, bergamot, cherries, honey, fine sweet and sour berries and toffee milk, wonderful subtle flowers continue to bloom in the mouth, that unique flavor can not be tasted by other geisha!

36 aromas of coffee:

Costa Rica _ multi-tower goddess manor _ geisha

Coffee bean producing area Tarrazu

The manor was founded in 1963.

Manor size

N/A

Planting area

N/A

The annual rainfall is about 2000 mm

The average annual temperature is about 19 ℃

Planting altitude

1800 meters

Coffee variety

Geisha

Grading standard SHB

Soil type volcanic soil

Coffee treatment

Washing method

Manual harvesting by harvest method

Harvest date 2014 / 2015

Introduction:

Costa Rican coffee cultivation was introduced from Cuba in 1779 and exported for the first time in 1820.

There are about 32000 coffee farmers, with an average planting area of less than one hectare (10000 hectares) per farmer.

Costa Rica has a population of 41 billion (2006), with a coffee planting area of 82500 hectares and annual production.

1.7 million bags (60kgs per bag), with an annual domestic consumption of 380000 bags, with an average annual consumption of 5.5kgs per national

It is higher than Japan's (consumption of 4kgs), and the average Taiwanese are only slightly higher than 1kg.

Costa Rica is the country where coffee was first introduced into Central America. It has a long history and is self-produced by coffee organizations.

Until the sales system is complete. Because it is located in the Central American Gorge, there are many volcanoes in the territory, which has the natural advantages of sunshine and land.

The climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, and the coffee produced is local.

Due to the characteristics of micro-climate and local conditions, Costa Rican coffee has always been recognized by the world in terms of quality and quantity.

Rated as one of the world-class high-quality coffee. Costa Rican coffee has been grown for 200 years.

Originally planted on the slopes of Poas and Barva volcanoes, it is now known as the Central Valley (Central Valley).

The seven main coffee producing areas are from northwest to southeast, along with the inland central plateau.

The Costa Rican volcanic terrain has fertile volcanic ash, mild and suitable temperatures, and stable and abundant rainfall.

It is one of the reasons why coffee has become one of the main agricultural products in Colombia. The seven major producing areas are: Tarrzu,

Tres Rios 、 Orosi 、 Central Valley 、 West Valley 、 Turrialba 、 Brunca .

At present, Colombia has a total population of about 4.5 million, but there are as many as 400 million coffee trees, accounting for coffee exports.

The country accounts for 25% of the country's total exports, and local statistics show that about 1% of the population goes into coffee-related activities.

In the industrial chain, it is not too much to say that coffee has changed the living standards of this country.

Costa Rica has a unique natural environment, fertile volcanic ash, mild and suitable temperature

And stable and abundant rainfall, sufficient sunshine time during the day, and significant temperature difference between day and night.

It is one of the reasons why coffee has become one of the main agricultural products in Colombia. They also produce different grades.

Coffee raw beans, from commercial Arabica beans to coffee from the Outstanding Cup Coffee Competition (COE)

Raw beans, as well as the palace-level geisha coffee variety (Geisha), plus countless white, yellow, red and black

Various post-processing methods are dazzling and numerous. But with the evolution of boutique coffee

The norms of large producing areas can no longer satisfy the curiosity of lovers chasing high-quality coffee, leading to more and more

In the mini-area, a small batch of small estates was unearthed.

Dota Valley located in the most famous Tarrazu in Costa Rica

The region is famous for producing micro-batch high-quality beans. In 1865, the Dota area enjoyed

Costa Rica has a reputation for good coffee because of the development of roads extending from the capital to the multi-tower valley.

It is necessary to pass through the Tara Pearl producing area, so it is customary for the Coffee Bureau of Colombia to mark the producing areas in the future.

Dota Tarrazu, this area is a typical plateau topography, regardless of soil or temperature and humidity.

It is the best choice in terms of coffee growing conditions. Goddess Manor (Finca El Diosa)

A manor established in the 1960s, the manor grows coffee by organic farming and uses the local native.

Trees and fruit trees are used as shade for coffee, and the fertilizer used is also coffee cherry pulp mixed with molasses.

The coffee can be enhanced by adding fertile soil with high mineral content in the adjacent mountain area and microbial fermentation.

Planting disease-resistant organic fertilizer, also used to use California earthworms to cultivate organic soil, and directly

During the fertilization period, it is used as the main nutrient source of coffee trees and a variety of coffee varieties are mixed and planted. All shall be pure

100% ripe red berries were selected by hand and washed and then slowly dried in the sun (Slow Dry).

In the post-production method, the raw beans are used in a canopy to slow down the heating and drying speed.

This batch of Tara Pearl Goddess Manor (Finca El Diosa) washed geisha, from Tarazhu

(Tarrazu), Dota Valley producing area, about 1800 meters above sea level

The geisha produced here are slightly different in appearance from the common long beans from Panama and Colombia.

Slightly different, according to the data that can be reviewed in the current historical data, geisha coffee was screened at the beginning.

When the purified species are cultivated, there are a total of five strains, which makes the geisha different from country to country.

Unlike Panamanian geisha, Costa Rica's geisha are full of lemons, oranges, black tea and other African ones.

Wild, but it has more fragrance and clean flavor of vanilla and herb, plus

The price of the civilian who has not been hyped by the bidding, the outstanding performance-to-price ratio is the coffee that you must not miss.

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

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