Is the producing area and flavor of Diamond Hill coffee beans good in Tara Pearl, Costa Rica?

Washing treatment of extremely hard beans in Diamond Mountain in Tarazhu producing area of Costa Rica

Flavor description: baked almonds, cream, toast, sugar sweet,

The palate is solid and full-bodied with a sense of overall balance.

Country: Costa Rica (Costa Rica)

Production area: Tarrazu, Dota Valley

Manor: Diamond Hill Manor (Finca Montanas del Diamante)

Variety: red Kaduai (Red Catuai)

Altitude: 1750 to 1850 m

Grade: European extremely hard beans SHB

Treatment: washing treatment (Washed)

Harvest time: November to March

Certification: NCMA

Introduction:

Diamond Hill Manor (Finca Montanas del Diamante) is located in the Tarrazu producing area.

Dota Valley, coffee is grown from 1750 to 1850 meters above sea level

Coffee varieties include Red Kaduai (Red Catuai), Kaddura (Caturra) and others.

The Gutierrez family, the owner of the estate, owns 50 hectares of coffee planting area. Their main idea is that

Produce excellent high-quality coffee, so maintain a friendly ecological growing environment. Diamond Hill Manor

(Finca Montanas del Diamante) in the Dota Valley place, it is a

Compared to the famous manor, there is a raw bean water treatment plant, fully automatic control production equipment, from raw beans

Selection, peeling, scraping, fermentation washing, drying, grading and packaging, first-class equipment

Production automation process, coupled with its strict quality control management. The Tarrazu area is very

Unique place with perfect alpine elevation and microclimate, and some coffee from Costa Rica

The best coffee record, this producing area is the most famous boutique bean producing area in Costa Rica. Diamond Hill Manor

In addition to having its own processing site, it also assists nearby places in dealing with raw beans, honey treatment, sun exposure and

Washing has rich raw bean production technology.

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

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. Costa Rican coffee has always been considered perfect.

Type of classic flavor, balanced, clean, gentle is his tone, this batch of Diamond Hill Manor

(Finca Montanas del Diamante) from the famous Tarrazu boutique bean producing area

Famous for its excellent natural geographical conditions and excellent regional planting management technology, almost perfect classic flavor

In texture, it has lively citrus flavor, black grape aroma and melon sweet taste.

Drupe / micro-flower aroma, while the finish has a significant coffee flower aroma. Its flavor characteristics are clear, balanced,

Complex and changeable, soft orange notes, toast, clean taste, sweet caramel, sweet melons, good finish.

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

At present, 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 Gap, the territory is full of volcanoes and 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 .