Costa Rica Coffee Microprocessing Plant Introduction San Roman Processing Plant Selection Batch Introduction

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Costa Rican Coffee _ Saint Roman processing Farm _ Hummingbird

Costa Rica San Ramon Hummingbird

Soft orange notes

Tarazu is located in the southwest of Costa Rica, near the Volcan Poas volcano, facing the Pacific Ocean, with unique micro-climatic conditions, including fertile volcanic soil, as well as ideal climate, sunshine and humidity, are conducive to the production of perfect red cherries. Manual weeding and friendly natural planting processes are used in the production process, and chemical fertilizers and pesticides are not used at all. the coffee produced in this way has a very comprehensive representative flavor of the producing area. sweet wet aroma, full mellow thickness, medium acidity, meticulous and clean finish with drupe, spice and sweet taste. All ripe red berries are selected by hand and the whole treatment process is strictly controlled. the processed shell beans are washed, fermented and exposed in the treatment plant, and then sent to the scaffolding for sun drying until the water content of the whole coffee beans is consistent. It is the latest dry washing treatment, that is, to retain about 0-10% of the coffee pulp and mucous membrane, through a little fermentation. Then there is a 25-day natural drying, highlighting the meticulous workmanship and local conditions of the Costa Rican coffee micro-processing plant, and the degree of fermentation makes the coffee a perfect balance between clarity and complexity.

Taste description: delicate and clean, sweet and sour berries, caramel chocolate, flower aroma and grease.

36 aromas of coffee: walnut, tree, maple, blackcurrant, hazelnut