Flavor characteristics of Information Coffee from La Pavas Coffee Manor in the Western Valley of Costa Rica

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When it comes to Costa Rican coffee, it must be said that in 1856, the Rohrmoser family emigrated from Germany and brought fertile soil. The family used donkeys to carry the soil through winding mountain roads into the central valley. How crazy! )

In this way, they started the coffee business and expanded rapidly. They paid their employees with a surrogate roll, which they could exchange for the equivalent official currency every weekend.

Up to now, many coffee farms in Costa Rica are still paid in this way.

The Rohrmoser family has been operating here for more than a hundred years.

The location of La Pavas Manor is 1500m above sea level.

This batch of coffee is a mixture of Caturra and Cataui

Both types of coffee are determined by the degree of manure fertilization that determines the sweetness of the beans themselves.

These beans are not coffee beans from this manor, but they are produced by small farmers in this producing area.

The little helper found the same bean with a high CP value.

This batch of coffee beans are also certified by FANCY, indicating that the quality of this batch of beans is better than the average value of Arabica coffee. SHB refers to the extremely hard beans above 1350m above sea level.

Notes on the taste of coffee: lively lemon lime acid, with peach sweetness, chocolate, and floral aromas.

It is a smooth coffee with a warm taste.