Costa Rica (PB) round bean flavor comparison between Costa Rican round beans and Kenyan round beans

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Costa Rica-PB green beans

The coffee produced in Costa Rica is regarded as the perfect coffee by many coffee consumers, because the entire central uplift of the central plateau, the mountains on the left and right sides due to the influence of the Pacific Ocean and the Caribbean, bask in a suitable climate, good humidity, cool and rainy nights, additional rich soil, and stable organized coffee farm cooperatives and national coffee policy. Costa Rica has the most stable coffee quality among Central American countries.

This is our first time to roast PB beans from Central America. Compared with Kenya PB beans, the moisture content is lower. Costa Rica PB beans are light green and Kenya PB beans are emerald, so the former is mild, while the latter has a wide range of flavors.

On the left is Costa Rica PB beans and on the right hand side is Kenya PB beans.

Costa Rican PB round beans, defective beans are rarely carefully selected by hand, the weight loss ratio of roasted to light-roasted (city) coffee beans is 14 per cent, and empty shell beans account for 6 per cent of bad beans.

Shallow baking City (fragrance): the texture is clean and weak, with the aroma of shallow chrysanthemum in the citrus acid, and the sweetness of the aftertaste fills the mouth of the coffee. But the complex acid, Costa Rican PB beans must not be Kenya's PB beans competitor, but softness must be her strength.

Medium baking (general B): the aroma of chrysanthemum tea is not choking, it is right to have the taste of milk, and the whole coffee beans are displayed under the smooth guidance.

Re-baking (general C): the sweetness of white sugar, if the beans are baked later, the taffy has a long aftertaste, which is a good baking choice.