Introduction of Black Honey Fine Coffee beans at the Top of Tara Zhuduo Pagoda Manor in Costa Rica

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

Costa Rica Tara Zhudo Pagoda Manor Fuliu Microprocessing Factory Black Honey

Costa Rica Tarrazu La Cumbre de Dota Bajo Del Rio Black Honey

Flavor description:

Dried milk candy, berries, flowers, caramel walnut sweet aroma.

The entrance is citrus, blackcurrant, cranberry, Jufeng grape and plum.

Port wine aroma, dark berry tone, solid taste, rich layers.

The seven main coffee producing areas in Costa Rica are from northwest to southeast.

Along with the inland central plateau.

The fertile volcanic ash of Costa Rican volcanic terrain,

Mild and suitable temperature and stable and abundant rainfall

It is one of the reasons why coffee has become one of the main agricultural products in Colombia.

As the coffee industry in Colombia began to develop since the middle of the 18th century.

Coffee was first introduced into Central America to grow.

It has a long history, so the coffee organization has a complete system from production to marketing.

Costa Rican coffee has always been recognized by the world in terms of quality and quantity.

And was rated as a world-class high-quality coffee.

Everyone's taste is not necessarily what they like.

You can consider buying a small amount and trying different baking degrees.

Soy beans in an explosion

Drop the beans at the end of the explosion.

Drop the beans from the end of the first explosion to the second explosion.

Touch the beans under the second explosion.

Put the beans into the second explosion for 10-15 seconds

The second explosion of dense beans

I hope you bakers can find a more favorite flavor.

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There's something I need to explain to you.

Coffee beans are agricultural products.

Will vary a little from year to year due to climate change.

If you feel a little different, please forgive me!

Consider other coffee beans next time.

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The greener the appearance of raw beans, the more moisture.

During the baking process, if the temperature drops too low during an explosion, it may not be cooked enough.

It is recommended to reduce moisture before baking (can be insolated for a few days or use a dehumidifier)

The more whitening parts, the less moisture.

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Some coffee beans are emerald green and have more flavor after baking.

Some are whitening and taste better after baking.

There are many skills in the baking process.

The same degree of baking but different curves of time and temperature

The taste is also slightly different, and everyone's favorite flavor is not necessarily.

You can try different baking degrees to see which one you prefer.