Introduction to the History of Coffee planting and Coffee Manor in Costa Rica the meaning of FANCY Certification and SHB

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Today we're going to talk about Costa Rica.

"Costa Rica" is an important producing country in Central America, among which "Tara Zhu" is a well-known producing area. In modern times, with the vigorous development of the coffee industry, I think there is less and less coffee with a fixed flavor in a certain country, so it doesn't pay much attention to the typical flavor of Costa Rican coffee. As for the taste of the earth, that is another story. .

My impression of Costa Rica is that it has a very diverse approach, and it is a country that loves to play with it. Needless to say, the relatively new honey treatment has to play with different degrees of residual honey in black, red, yellow and white flesh. Among them, a hundred schools of thought contend with their own theories and practices, and it is really dazzling to pick beans from this producing country every time.

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.

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.