Costa Rica Tara Beads S.H.B. Coffee Bean Profile

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Costa Rica is located in the volcanic belt of the low latitudes of Central America, with the central plateau and mountains about 800 to 2000 meters above sea level. The climate here has two obvious dry and wet seasons. The harvest period is from November to March of the following year, which coincides with the dry season, and coffee fruits of high quality and consistent maturity can be harvested. The dry season also provides sunshine conditions for the sun treatment, ensuring adequate precipitation in the rainy season. The fertile and well-drained pozzolanic soil provides sufficient nutrients for coffee growth, coupled with the growth advantage of high altitude, which has become a prerequisite for the breeding of high-quality coffee in Costa Rica.

Coffee has been grown in Costa Rica since the early 19th century. After Costa Rica became independent from Spain in 1821, the then self-government gave coffee seeds to farmers free of charge to encourage the cultivation of coffee. According to the literature, there were about 17000 coffee trees in Costa Rica at that time.

Although the development of boutique coffee started relatively late, but now Costa Rican boutique coffee is developing rapidly, with honey-treated mild acidity, soft taste and sweet high-quality berry flavor, it is not to be underestimated. Like other countries, Costa Rica has a large number of coffee producing areas, and for me, who have just come into contact with coffee, I have only tasted coffee treated with black honey (we'll talk about coffee treatment next time) in its western valley.

Our leaders, who had paid a state visit to Costa Rica, also visited the local farmhouse.

Honey-treated coffee beans have a high mellow thickness, clean and consistent high acidity, rich and obvious aroma, and a slight chocolate aroma.

Flavor description: plums, red berries, chestnuts, apple aromas and great sugar sweetness, with great malic acid and chocolate sweetness in the finish.

Sipping: not only is it sour and sweet, but the thickness of the alcohol is also great.

Tarazhu S.H.B, Costa Rica

Costa Rican Tarazu S.H.B refers to extremely hard beans above 1200 meters above sea level, which means high-quality Costa Rican coffee. Suitable for medium baking and deep baking. The roasted coffee beans have full grains, weak bitterness, soft acidity, smooth and textured taste * and strong and charming flavor, in which the strong aroma of roasted drupes can make people feel calm.

Features: the flavor is extremely balanced, extremely clean, extremely clear, and fruit acid with berry flavor, excellent Costa Rican aftertaste will show spice and cocoa flavor.

In addition, deep baking treatment is still thick but not bitter. In particular, the production of milk coffee, especially sweet.