Costa Rican Conqueror Coffee Bean Wash Costa Rican Fine Coffee Bean Brewing Advice
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)
Costa Rican conquerors come from Hacienda La Minita, a well-known Tarrazú region.
Due to the excellent geographical environment and microclimate in the estate, the beans of La Minita estate are better than those of other producing areas.
Coffee tastes more balanced and aromatic.
This Costa Rican Conqueror comes from Dota, a small independent region belonging to Tarrazú.
Due to different climatic conditions, topography and unique soil,
Dota beans have a slightly different flavor. With soft dark chocolate and bright raspberry acid
coffee aroma in the air with a fine floral aroma, as the temperature decreases, the sour berry will be more prominent,
Makes the conquistador appear more active, different from the general impression of Costa Rica coffee beans
A particularly dense palate with a rich dark chocolate finish, with lively wild berry acids and elegant floral notes, better than Blue Mountain Coffee!
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The largest coffee cooperative in Costa Rica-Tarazu Cooperative Costa Rican Coffee hand
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) Costa Rica Tarazu Cooperative washing quality stable flavor good Costa Rica medium and deep baking water washing treatment uses the traditional washing method to treat raw beans, flows through the Rio Pirris River next to the treatment plant, abundant and clean water just provides good conditions for water washing treatment.
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Introduction of yellow Kaduai sun-dried beans in Minas Hilado-Joao Manor, Brazil
Professional barista exchanges please follow the coffee workshop (Wechat official account cafe_style) Brazil Minas Hilado-Joan (Joao) Manor Yellow Caduai sun beans Brazil is the world's largest coffee producer accounts for about 33% of coffee production, but because Brazil is located in the tropical rain forest region, the terrain is relatively flat with few high-altitude mountain forests, most of the coffee is grown in low-altitude non-volcanic soil
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