Characteristics of Costa Rican Coffee how to bake Costa Rican Montcleso alpine beans

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Costa Rica-Montcleso alpine beans

Costa Rican coffee, the texture is very clean, almost every producing area of coffee is very fragrant and bright, Costa Rica (Monte Crisol) Montecleso producing area, located in the western central valley of Costa Rica, coffee beans grow in the mountains 1200-1500 meters high, are produced by a small coffee cooperative.

Shallow baked City (fragrance): fresh floral fragrance, the acidity of green apple is very clean, the taste is thin and clear, with a little sweet of scented tea, and the remaining rhyme stays the sour of green apple from both sides of the tongue.

Medium baking (general B): the aroma of standard European black tea, the acidity of honey plum, the taste of very clean and high quality, sweet is the sweetness of toffee and some frankincense, Huigan has the finish of wine.

Re-baking (general C): satisfactory almond taste, kumquat is not very sour, but the taste is smooth and smooth without too many defects, sugar is sweet with water, and the finish is clean and complete.

This Monte Crisol Montecleso coffee is medium-heavy roasted without too much chocolate and drupe flavor, completely in line with the Costa Rican coffee is too perfect, too balanced, too clean, too mild good beans.