Costa Rica Tara Pearl Gold Tara Pearl Red Honey Flavor Trend What?

What is the flavor trend of Tara bead gold Tara pearl red honey in Costa Rica?

Flavor description: candied fruit with dried fruit, lemon, sweet and sour taste bright, thick and solid taste

Producing area: Tarazhu producing area (Tarrazu)

Manor: Golden Tarazu Manor (Oro-Tarrazu)

Treatment plant: ecological treatment plant (Beneficio BioCaf é)

Variety: Kaddura

Altitude: over 1350 m

Grade: European extremely hard beans SHB

Treatment method: red honey treatment

Harvest time: NumberA

Certification: NCMA

Introduction to the manor:

Costa Rica has a long history of cultivating coffee, but in the past 10 years, it has been treated by a new "dry" method.

It has become a new method, collectively known as "honey treatment", which uses the scraper to adjust the scraping degree of the pulp.

The output shows "honey" from light to strong with the color from light to dark (white, yellow-red-white, yellow-red-black), with acidity.

Complex aroma, thick feeling... Each has its own depth and advantages. Ecological treatment plant (Beneficio BioCaf é)

Is a micro family coffee processing plant owned by Mr. Kenneth Madrigal He has his own.

The estate is named Golden Tarazu Manor (Oro-Tarrazu), and there is a new small coffee processing plant.

In addition to the processing of their own coffee raw beans, they also buy nearby coffee fruits to deal with the sale, and the coffee is planted at an average altitude.

More than 1350 meters, coffee varieties include bourbon, Kaddura and Kaduai, and raw beans are treated with red honey.

The color of raw beans is darker than usual. Costa Rican coffee has always been regarded as the perfect type of classic flavor.

Balanced, clean, gentle and supple tone, this micro-batch ecological treatment plant (Beneficio BioCaf é)

Gold Tara bead red honey treatment, using a unique private red honey treatment, ripe fruit coffee fruit into grains

Gold is treated with red honey to show its aroma and flavor. It is a green bean with high C / P value, which is worth buying.

Flavor description: candied fruit with dried fruit, lemon, sweet and sour taste bright, thick and solid taste

Costa Rican coffee cultivation was introduced from Cuba in 1779 and exported for the first time in 1820.

There are about 32000 coffee farmers, with an average planting area of less than one hectare (10000 hectares) per farmer.

Costa Rica has a population of 41 billion (2006), with a coffee planting area of 82500 hectares and annual production.

1.7 million bags (60kgs per bag), with an annual domestic consumption of 380000 bags, with an average annual consumption of 5.5kgs per national

It is higher than Japan's (consumption of 4kgs), and the average Taiwanese are only slightly higher than 1kg.

Costa Rica is the country where coffee was first introduced into Central America. It has a long history and is self-produced by coffee organizations.

Until the sales system is complete. Because it is located in the Central American Gorge, there are many volcanoes in the territory, which has the natural advantages of sunshine and land.

The climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, and the coffee produced is local.

Due to the characteristics of micro-climate and local conditions, Costa Rican coffee has always been recognized by the world in terms of quality and quantity.

Rated as one of the world-class high-quality coffee. Costa Rican coffee has been grown for 200 years.

Originally planted on the slopes of Poas and Barva volcanoes, it is now known as the Central Valley (Central Valley).

The seven main coffee producing areas are from northwest to southeast, along with the inland central plateau.

The Costa Rican volcanic terrain has fertile volcanic ash, mild and suitable temperatures, and stable and abundant rainfall.

It is one of the reasons why coffee has become one of the main agricultural products in Colombia.