Introduction to double washing of Richter's Manor and treatment method in Costa Rica

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Costa Rican coffee plantations with fertile volcanic ash, mild and suitable temperatures, and stable and abundant rainfall are one of the reasons why coffee has become one of the main agricultural products in Costa Rica. Its coffee beans are all Arabica species. The flavor is pure, the aroma is pleasant, and it has an impeccable balance in acidity and taste.

The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee. Located in the south of SanJos é, the capital of Tarasu, Costa Rica is one of the most valued coffee growers in the country. Tarasu (Tarrazu) is one of the major coffee producers in the world. Coffee was introduced into Costa Rica from Cuba in 1729. Today, its coffee industry is one of the well-organized industries in the world, with a yield of 1700 kg per hectare. Costa Rica has only 3.5 million people but 400m coffee trees, and coffee exports account for 25 per cent of the country's total exports. Costa Rica's volcanic soil is very fertile and well drained, especially in the central plateau CentralPlateau, where the soil consists of successive layers of ash and dust. Costa Rican coffee has full particles, ideal acidity and unique strong flavor.

El Balar is a 5-hectare farm where Kaddura is grown. It is owned by the father of three siblings: Leo,Melvin and Elian Robles, who worked on the farm with their father for many years. El Balar is located about 1500 meters above sea level in San Marco de Tarazu. The farm has rich sandy soil and can grow high-quality coffee. They have been processing their own coffee for more than 10 years and were one of the pioneers of Tarazhu's creation of a washing plant.

The double washing process is completed after harvesting ripe cherries. They take the cherries to the processing plant, mechanically remove the pulp and coffee, and remove as much mucus as possible. Then, soak and ferment it in clean water for 12 hours. After 12 hours, they add more clean water and soak the coffee again. After that, the coffee is put on an elevated bed to bask in the sun for about 8 to 10 days. Then they measure the humidity, and the target is 10.5%. Then store the coffee in a plastic bag.