Introduction of Solar (Villalobos) varieties in Salaka Manor of Costa Rica Breeze treatment Plant

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

Product name: Costa Rican breeze treatment plant Salaca Manor Sun (Villalobos species)

(Costa Rica West Valley Monte Brisas Salaca Villalobos Natural)

Producing area: Zarcero area of western valley (West Valley)

Producer: Finca Salaca Manor Saraca

Treatment plant: breeze treatment plant (Monte Brisas)

Variety: Villalobos species

Altitude: average 1750 m

Grade: Nbig A

Treatment: sun treatment

Harvest time: NumberA

Certification: NCMA

Flavor description: rich hot fruit notes, plums, brown sugar,

Frankincense, sweet and juicy acidity, smooth taste and lingering finish

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. Finca Salaca Manor now belongs to

Owned by the Maria Elena family, almost all Villalobos species are planted in the manor, only mixed planting.

A few Kaddura species. Villalobos is a branch of Tibica, and its main feature is delicate and delicate.

Appearance, and coffee flavor with flower-like, citrus-like aroma, and rich in apricots, peaches and plums

A subtle sense of acidity. Costa Rica planted a lot in the western valley between 1950 and 1960s.

Villalobos species, up to now, a large part of Villalobos species are still planted in the western valley as high as this.

On the land above sea level. In the late 1960s, Dutch traders introduced Villalobos to Indonesia for planting.

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

With a soft tone, this batch of coffee beans, through the recent rookie of the microprocessing plant in Costa Rica--

The raw bean treatment of the breeze treatment plant (Monte Brisas) retains Villalobos by means of sun exposure.

That unique flavor: elegant and rich fruit notes, blueberries, flowers, frankincense, chocolate, sweet

Juicy acidity, delicate and smooth taste, aftertaste sweet.