Planting treatment of sun-cured coffee beans in multi-tower top manor of Tarazhuvu microprocessing plant in Costa Rica

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Product name: Costa Rica Tarazhufu flow microprocessing field multi-tower top manor sun

(Costa Rica Tarrazu Bajo del Rio La Cumbre de Dota Natural)

Production area: Tarrazu multi-tower (Dota)

Processing plant: Volt current microprocessing plant (Bajo del Rio)

Manor: the manor on the top of many towers (La Cumbre de Dota)

Variety: Kaddura (Caturra)

Sea pull: 1850 to 1900 meters

Grade: SHB very hard beans

Treatment method: sun treatment

Flavor description: citrus, caramel, Sugar cane juice, pistachio,

The taste is round, sweet and sour and juicy.

Multi-Tower Top Manor (La Cumbre de Dota) award record:

Costa Rica (COE) ranked sixth in the Excellence Cup in 2012

Fourth place in 2011 Costa Rica (COE) Excellence Cup

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 .

Costa Rica has a long history of cultivating coffee, but in the past 10 years, it has been treated by a new "dry" method.

It has become a new method, collectively known as "honey treatment", which uses the scraper to adjust the scraping degree of the pulp.

The output shows "honey" from light to strong with the color from light to dark (white, yellow-red-white, yellow-red-black), with acidity.

Complex aroma, thick feeling... Each has its own depth and advantages. Manor on the Top of Towers (La Cumbre de Dota)

Located in the multi-tower (Dota) producing area of Tarrazu, belonging to the Jorge Guti é rrez Jim é nez family

All, has now been passed on to the third generation of batons, multi-tower (Dota) is in the Tarazhu (Tarrazu) production area

In a very strange place, growing coffee in this producing area actually obtains natural advantages, and this manor is above sea level.

Quite high, reaching between 1850 and 1900 meters, while facing the ocean, by

A small volt current microprocessor field (Bajo del Rio) technology match, first participated in 2011

Costa Rica (COE) won the fourth place in the Excellence Cup. The varieties of its coffee are

Caturra, Catuai, Bourbon and so on. Participate in Costa Rica COE in 2011 and 2012

Excellent Cup gets the names of 4th and 6th. Judging from the appearance of the beans, the beans are full, fragrant and well-balanced.

Fresh tea, adjustable.

Costa Rican coffee has always been regarded as the perfect type of classic flavor, balanced, clean and mild.

Is his tone, this batch of Tarazhufu current microprocessing plant multi-tower top manor sunwash from the famous

Tarazhu (Tarrazu) multi-tower (Dota) producing area with excellent natural geographical conditions and excellent area

Famous for its planting management technology, it has a near-perfect classic flavor and is lively in the sense of acid.

Citrus flavor, BlackBerry fruit aroma, acidity and rich taste. Flavor description: citrus aroma,

Caramel, Sugar cane juice, pistachio, round, sweet and sour and juicy.