The mystery of Costa Rican coffee flavor Costa Rican coffee bean flavor comes from high altitude refined processing

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The coffee industry in Costa Rica (Costa Rica) began to develop since the middle of the 18th century, and it was the first country where coffee was introduced into Central America. Costa Rican coffee has always been recognized by the world and rated as one of the world-class high-quality coffee producing countries. Because it is located in the Central American Gorge, the territory is full of volcanoes, has the natural advantages of sunshine and land, and the climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, the coffee produced is deeply affected by the local micro-climate and soil conditions. coupled with the cooperation of horizontal and stable treatment methods and development policies, it has always been famous all over the world for producing coffee with rich and bright acidity, mellow and clear texture.

Beautiful Plains Manor (Monte Llano Bonito) won the COE Cup in 2016! The western valley producing area is one of the seven producing areas in Costa Rica, along with Tarazhu and the central valley. The Beautiful Plains Manor is located in the fertile valley north of Costa Rica's volcanoes, near Naranjo, 1700 meters above sea level, with 10 hectares of Villasarchi, 2 hectares of SL28, 1 hectare of Geisha and other varieties. Under the owner of the manor, there is a full-time team, in addition to clearing the land to plant new varieties, but also reserve a large amount of land as a forest reserve, so that wild animals have a natural habitat.

Arabika Vera Saatchi Villa Sarchi (bourbon breeding)

The coffee variety produced by the Beautiful Plain Manor is the Villa sarchi of the Bourbon family, which is a rare variety bred by local coffee farmers in the western valley through bourbon tree species. It is resistant to strong winds, likes high altitude environment, has excellent floral aroma and elegant acidity, strong flavor, rich fruit flavor and sweet taste.

Treatment method (Coffee Processes)

It refers to the process of turning ripe red fruits into dried raw beans. Each treatment method has its own advantages and disadvantages, and is affected by the natural environment and demand of the producing area, so each producing area has its own suitable treatment method. This batch is solarization treatment.

[tanning] Natural / Sundried / Dry Processed

Also known as natural drying and non-washing treatment, the collected coffee fruit is dried in the sun and shelled, which absorbs the taste of the peel and pulp in the process of exposure for a long time, while making the sweetness and alcohol thickness of the coffee fuller, easy to produce unique aroma.

Origin: Costa Rica

Manor name: beautiful Plain Manor in the Valley of Western Costa Rica

Treatment: insolation

Beans: 100% Arabica Villa Sarchi (bourbon breeding)

Flavor: sweet berries, cranberries, vanilla, litchi, fresh spices

Baking degree: shallow and medium baking

Altitude: 1670-1780m

2016 Costa Rica COE extraordinary Cup Champion Manor!

Coffee flavor

Various nutrients from raw coffee beans are thermally degraded into various odor molecular structures under baking, producing flavors similar to those of various aromas. Good coffee beans are naturally rich in aroma, and in high temperature, medium temperature, low temperature, there will be a variety of natural aroma changes, very pleasant, worthy of careful taste.

The beautiful plain manor in the western valley of Costa Rica is insolated

Costa Rica West Velly Lourdes Sumava Monte Llano Bonito Natural

Sweet berries, cranberries, deep fruit tones, litchi and vanilla, fresh spices, delicate and rich acidity, sweet and smooth, pleasant aroma, rich taste, charming balance in acidity and taste.