Costa Rican coffee is fruity, Costa Rican coffee, jaguar single coffee beans.

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Of all the producing areas in Costa Rica, Tarazu is the most famous; its unique and elegant aroma, bright and soft acidity, mellow, is the evaluation of high quality coffee in the coffee market. The distinct fruity aroma in the aftertaste leaves a deep and good impression. The mild climate, rainy mountains and fertile soil formed by volcanoes give birth to excellent coffee with a fresh taste like wind chimes in the wind. Bordering the Atlantic and the Caribbean, with a clear dry and wet season and sufficient sunlight, these conditions are very suitable for growing quality coffee.

Costa Rican coffee has always been regarded as the perfect type of classic flavor, with balance, cleanliness and gentleness as its tone, while the Tara beads of Puma Manor are famous for growing in the best land in Costa Rica and in the highest altitude. In addition to the near-perfect classical flavor, Costa Rican coffee has lively citrus or berry flavor in acidity, while there is a significant coffee flower flavor in the finish. It is a quiet coffee full of Latin spring breeze.

Cup test:

Dried incense: Lentinus edodes, wheat straw

Wet fragrance: bright fruit, wood, plum, light wine

Flavor: the entrance is bright and sour, soft with sweet melons and fruits, light woody taste, good taste and mellow throat.

Optimum baking degree: high baking 4 optional baking degree 3-6

Costa Rican jaguar

Country: Costa Rica Costa Rica

Producing area: Tarazhu (Tarrazu)

Planting altitude: 1200 Murray 1700m

Manor: Puma Estate

Grade: SHB

Treatment: washing and fermentation, drying in the later stage

Variety: Kaddura (Caturra) and Catuai (Catuai)