Costa Rican Tara Zhu producing area Shepherd Boy Manor introduces how to drink Costa Rican coffee beans?

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Name: Costa Rica Tara Beads Shepherd Boy Manor Wash

（Costa Rica Tarrazu La Pastora SHB Washed）

Flavor description: Green apples, fried almonds, creamed corn, dates and caramel

Country: Costa Rica

Production area: Tarrazu region San Marcos town

Manor: La Pastora

Breed: Caturra、Typica

Elevation: Average 1,450 meters.

Grade: European washed hard beans SHB

Treatment method: Traditional washing treatment

Harvest period: December to March of next year

Certification: N/A

Introduction:

Colombia has seven major producing areas: Tarrzu, Tres Rios, Orosi,

Central Valley、West Valley、Turrialba、Brunca。

La Pastora is currently part of Tarazhu, founded in 1970.

Coop Tarrazu, treatment plant located deep in Tarrazu production area

Next to the town of San Marcos, the coffee garden of the farmers is mainly in the treatment plant.

The average altitude behind is about 1,450 meters on the slopes of the volcano. "Shepherd Boy Manor."

The bean labeled is the coffee bean produced by the cooperative under the "European regulation".

The highest grade product of the cooperative. Fruit acids and stone fruits are compatible and have a consistent taste

Costa Rica's charming theme, La Pastora

Exquisite washing treatment makes this product appear very clean and clear acidity, after rhyme

It shows chocolate flavor and is a representative of Costa Rica's washing method.

Tarrazu Cooperative (CoopeTarrazu RL) has been established since 1970.

The town of San Marcos, transformed into the Tara Pearl region, is mainly economically developed.

Contributors: Each year, the cooperative employs approximately 10,000 people directly involved in coffee production.

and support work. Due to volcanic soils, careful care by farmers, high maturity

Berries, clean water, proud century-old washing process, and finally

The "Eurocode" process completely removes defective beans by hand, ensuring that each cup

The flavor of coffee will be revealed in its unexpected purity

Style: Its gentleness is not without features, but the complexity and complexity to be displayed.

Depth requires careful tasting of coffee when it is slightly cooler--the taste slides from the rim of the cup into the mouth

Drupe almond aromas followed by creamy richness, with a delicate finish

Sour and sweet, it's a memorable...

Costa Rican coffee cultivation was introduced from Cuba in 1779 and first introduced in 1820.

Export coffee, the existing coffee farmers about 32,000, an average of each farmer planting

The area is less than one hectare (10,000㎡). Costa Rica population 4.1 million

(2006) 82,500 hectares of coffee are planted and 1.7 million bags are produced annually

(60kgs per bag), the annual domestic consumption is 380,000 bags, the average annual consumption per national

5.5kgs, higher than Japan (consumption of 4kgs), Taiwan nationals currently only less than 1kg

A little higher.