Costa Rica Tarazu Shepherd Boy Manor processing Plant Information Centennial washing Technology Shepherd Boy Manor Coffee

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Introduction to Tarazhu, Costa Rica

Costa Rican coffee cultivation was introduced by 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 an annual production of 1.7 million bags (60kgs per bag). The annual domestic consumption is 380000 bags, with an average annual consumption of 5.5kgs per national, which is higher than that of Japan (consumption 4kgs). At present, the people of Taiwan are only slightly higher than 1kg.

The seven major producing areas in Colombia are: Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba and Brunca.

Tarazhu-Shepherd Boy Manor introduction:

The Shepherd Boy processing Plant is currently owned by the Tarazu Cooperative (Coope Tarrazu), which was established in 1970. The processing plant is located near the town of San Marcos, deep in the Tarazu producing area, and the coffee plantations that join farmers are mainly on the volcanic hillside with an average elevation of about 1450 meters above sea level.

Since November every year, cooperative farmers tour coffee plantations irregularly to collect red ripe fruits by hand and transport them to the treatment plant below; the shepherd boy treatment plant uses traditional washing treatment to treat raw beans, and the abundant and clean water from the Rio Pirris River next to the treatment plant provides good conditions for water washing treatment.

The beans, named after "Shepherd Boy Manor", are coffee beans produced by the cooperative under "European rules" and are the cooperative's highest-grade product. Volcanic soil, careful care of farmers, high-maturity berries, clean water, proud century-old washing process, and the final "European rules" treatment process to completely remove defective beans by hand, ensure that the flavor of each cup of coffee will reveal its introverted demeanor in unexpected purity.

Its gentleness is not without characteristics, but the complexity and depth that will soon be displayed need to be carefully savoured when the coffee is slightly cold-savoring the smell of stone almonds slipping into the mouth from the rim of the cup and the creamy mellowness that followed, with delicate acidity and sweetness.

Tarazhu-Shepherd Boy Manor Coffee Flavor description

Detailed introduction:

Producing area: Costa Rica-Tarazu

Producer: shepherd Boy Manor processing Plant

Grading: European extremely hard beans (SHB EP)

Treatment: washing

Varieties: Caturra, Catuai

Altitude: 1450 m

Harvest time: November to March

Flavor: grass, fried almonds, cream corn, jujube and caramel