Costa Rica Tala Pearl Rio Jorco Farm Ancient honey processed beans Introduction
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Costa Rica Tarazu Old Manor Honey treated beans
Costa Rica is the most stable coffee in Central America. Coffee production has a very long history and has been exported to Britain as early as the 19th century. In Costa Rica, the cultivation of Robusta varieties (canned coffee) is prohibited by law, only Arabica varieties are allowed, and the areas with the best production quality are Tarrazu Tarazu, West Valley and Central Valley. in recent years, due to high land production and reduced coffee production, high planting costs, good coffee is not easy to obtain.
Rio Jorco is currently the third generation operating, they are very focused on quality and conservation of natural forests, its La Robles Farm won third place in the SCAA 2012 coffee cup test. Rio Jorco is fully equipped with a new water treatment plant and tanning farm, which makes the quality of coffee processing can be controlled and optimized. It is worth mentioning that Rio Jorco donated one yuan for every bag of coffee sold to the Costa Rican Youth Orchestra. There are already more than 140 students, aged from 6 to 19, and can have two orchestras on tour.
Property Characteristics: farm characteristics
Farm Farm name: Rio Jorco Farm
Region producing area: Cedral de Aserri, Tarrazu Tarazu
Country country: Costa Rica
Altitude altitude: 1200-1800m
Annual Precipitation annual rainfall: 3200 mm
Soil soil: Volcanic clay volcanic soil
Coffee Characteristics: coffee characteristics
Variety varieties: Caturra Kaddura, Catuai Kaduai
Processing System treatment method: Honey honey treatment method
Harvest period harvest time: March-July March to July
Appearance appearance:. 16-18 mesh
Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)
Aroma aroma / flavor flavor: delicate aroma of cranberry, mango fermentation, variety of berries, cherries
Acidity: grapefruit sour, cherry, orange, acid value is not fine and coarse
Complex complexity and other other: mango fermented fruit sweet, balanced oil ester high taste, complexity is not high smooth, aftertaste sweet melon
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