La Pira of Tara Jubila Manor in Costa Rica introduces the organic certified coffee production estate.
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Named after the nickname PIRO of Gilberto Urena, the father of Carlos Carlos, Pilar Manor has a history of 50 years. After inheriting the family farm, Carlos operated as an organic certified coffee farm, but because of the high cost, Carlos chose another type of manor care in recent years. He raised animals such as goats and ate weeds on the manor. Directly reduced the use of chemical or organic herbicides, among other economic values, the feces also contribute to the fertilization of coffee trees. Make the coffee in the manor clean and sweet.
Located in the Dota Valley, the estate features a changeable climate and provides an ideal temperature for coffee beans to grow.
Pilar Manor won the COE in 2009, 2011 and 2012, and won the third place in C.O.E with a high score of 88.85 in 2011.
Country: Costa Rica
Producing area: Tarazhu
Altitude: 1650 m
Treatment: insolation
Grade: SHB
Variety: Tibica
Flavor description: strawberry, blueberry, beetroot, thick
- Prev
Introduction of semi-washing treatment method Giling Basah in Pangduoman Village, Lindong Lintong, Indonesia
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style) Indonesia introduced Arabica coffee during the Dutch colonial period in the 18th century and began to grow it, until modern times it has become the top coffee producing country in the world, mainly in Sumatra, Java and Sulawesi. This bean is used to grow coffee on the banks of Lake Toba in northern Sumatra.
- Next
Introduction of El Llano Information of Don Orlando processing Plant in Hesta Manor, Costa Rica
Professional baristas please follow the coffee workshop (Wechat official account cafe_style) Costa Rica has traditionally prided itself on its washed coffee by picking ripe red-purple berries by hand and tightly controlling the soaking and fermentation process. Not much and not a lot of fermentation makes the coffee an excellent balance between clarity and complexity; even today in Costa Rica
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?