Costa Rican breeze processing plant Saraca Manor Costa Rican coffee honey treats Vera Saatchi

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Product name: Costa Rican breeze treatment plant Salaca Manor Verasa strange red honey treatment

(Costa Rica West Valley Monte Brisas Salaca VillaSarchi Red Honey)

Flavor description: honey sweet, orange, grapefruit, sweet spices, green apples,

Rich sweet and sour taste, smooth taste

Producing area: Zarcero area of western valley (West Valley)

Producer: Finca Salaca Manor Saraca

Treatment plant: breeze treatment plant (Monte Brisas)

Variety: Verassa odd species (Villa Sarchi)

Altitude: average 1750 m

Grade: Nbig A

Treatment: red honey treatment

Harvest time: NumberA

Certification: NCMA

Introduction:

Finca Salaca, which is now owned by the Maria Elena family, is almost

All Villalobos species are cultivated, while the Verassa odd species (Villa Sarchi) are derived from the ancient bourbon.

A natural mutant of Bourbon, which has long adapted to the climate of Orange County, Costa Rica.

It is a kind of coffee with high complexity in smell. Villalobos is a branch of Tibica.

Its main feature is its delicate appearance, and the coffee flavor is like flowers and citrus.

And rich in subtle acidity like apricots, peaches and plums. Between 1950 and 1960s, Costa Rica

A large number of Villalobos species were planted in the western valley, and up to now, there is still a large part of Villalobos.

It is planted at such a high altitude as the western valley. In the late 1960s, Dutch traders will

Villalobos was introduced into Indonesia for planting.

The batch that produced Villa Sarchi, which originated from the ancient bourbon

A natural mutant of Bourbon, which has long adapted to the climate of Orange County, Costa Rica.

It is a coffee with high complexity in smell, suitable for City (urban-moderate) and Full City.

(city-medium depth) baked, ground dry powder with aromas of perfume, nectar and cherries

Mixed with sweet spices such as cinnamon twigs, it will smell like fennel if it is re-baked. City baking

The front has sharp acidity like lemon, bright micro-caramel, sweet cherry and some wheat aromas.

Then slowly seep out in the back, endless aftertaste; Full City baking is like plum plum peel.

The sour flavor of the fruit is mixed with bitter cocoa, heavy cream and taffy, sour and sweet.

The hot air rushes out together, and when cooled, it will appear with the smell of sweet flowers and citrus.

Coffee oil with a strong dark chocolate flavor is an extremely delicate coffee.

Flavor features: grass, cream, nuts, caramel, sweet and sour balance, dark chocolate.

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. The seven major producing areas are: Tarrzu,

Tres Rios 、 Orosi 、 Central Valley 、 West Valley 、 Turrialba 、 Brunca .