Costa Rica Blumas processing plant Vera Sasaki red honey processing method is what?

Costa Rican Brumas processing plant Centro Manor Velassa strange red honey

Flavor description: Gaoshan pear, ripe orange fruit, floral notes,

Baked walnut, elegant sour but lively, black sugar finish.

Finca El Centro won 19th place in Costa Rica's COE Cup in 2017.

Third place in the 2016 Costa Rica Excellence Cup (COE)

And sixth place in the Costa Rica Excellence Cup (COE) in 2015.

Production of award-winning manor records through Brumas processing plant:

2017 Costa Rica Excellence Cup (COE) 19th Centro Manor (Finca El Centro)

20th place in Costa Rica Excellence Cup (COE) in 2017 (Finca El Beneficio)

Costa Rica Excellence Cup (COE) ranked 28th in 2017 (Finca Do?a Clemencia)

Centro Manor (Finca El Centro), third place in the 2016 Costa Rica Excellence Cup (COE).

Centro Manor (Finca El Centro) No. 6 in the Costa Rican Excellence Cup (COE) in 2015

Second place in Costa Rica Excellence Cup (COE) in 2015 (Finca El Beneficio)

The 18th place in 2014 Costa Rica Excellence Cup (COE) competition (La Nena)

Costa Rica Excellence Cup (COE) competition for seventh place in 2013 (La Nena)

Costa Rica Excellence Cup (COE) competition for 12th place in 2013 (Zamora)

The first place in the 2012 Costa Rica Excellence Cup (COE) Competition (Zamora)

2012 Costa Rica plus Excellence Cup League Competition

(1st place in Excellence for Coffee A (93.47 points in cup test)

2012 Costa Rican Agricultural Poultry and Coffee Association Department (the Ministry of Agriculture

And Livestock and the Coffee Institute of Costa Rica)

Award for Best Coffee improvement contribution Award

The 2nd place in 2006 Costa Rica plus non-coffee Management Promotion official Unit (SINTERCAFE) Cup Test Competition

Producing area: central valley (Central Valley)

Manor: Centro Manor (Finca El Centro)

Processing plant: Brumas processing plant (Beneficio Brumas del Zurqui)

Variety: Kaddura species (caturra)

Altitude: 1450 to 1600 m

Grade: European extremely hard beans SHB

Treatment: red honey treatment

Harvest time: November to March

Certification: NCMA

Introduction:

Costa Rica has a long history of adding cultivated coffee, but in the past 10 years, it has entered a new "dry" treatment.

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. Honey treatment was started by Costa Rica.

At the same time, Costa Rica has also developed a micro processing plant (micro mill) to develop the characteristics of coffee.

The main feature of the development is the hope that every small farm can have its own system for handling beans.

Can be collected from the processing is completed by the farm itself, can be treated according to their own unique process

Produce the best specialty coffee and raw beans. Blumas Manor (Finca Brumas del Zurqui)

There is a family-owned raw bean processing plant, which originally means "a valley full of clouds".

In addition to growing coffee, the manor also assists in the OEM of nearby estates and coffee farmers. Coffee has been growing since 1880

In 2006, Brumas won the champion of Costa Rica plus National Coffee Competition, the "honey treatment" of the manor.

It was immediately paid attention to by bean merchants all over the world. So since 2007, Brumas' coffee beans have always been in the competition.

It was snapped up before.

Costa Rican plus coffee has always been regarded as the perfect type of classic flavor, balanced, clean and mild.

Is his tone, this micro-batch of Brumas Manor family processing plant and Centro Manor

(Finca El Centro) Red honey coffee produced by the Vera Saqi variety (Villa Sarchi) harvested.

Blumas Manor is the Juan Ramon Alvarado and Natalia Gomez family in 2004.

The establishment of a micro water treatment plant Brumas treatment Plant (Brumas del Zurqui), this family

Has been engaged in coffee cultivation and production for more than a century, especially Juan Ramon Alvarado is honey treatment

The leader in coffee technology, Costa Rica's COE Cup won the third runner-up in 2016, and in 2015

Family member Natalia Gomez's estate El Beneficio is treated with honey through the Brumas processing plant.

Experience won the second place in the COE competition, which shows that his family manor and processing plant are by no means famous.

By chance. Juan Ramon Alvarado, he currently has two estates, one is Zamora and the other is La Nena.

Coffee varieties are bourbon, Kaddura (caturra), geisha and others.

This micro-batch of Centro Manor is treated with red honey through the Brumas processing plant.

Flavor description: Gaoshan pear, ripe orange fruit, floral notes, roasted walnut, elegant acidity but lively,

The remaining rhyme of black sugar.

Costa Rica plus coffee cultivation was introduced from Cuba in 1779 and exported coffee 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 Rica has been growing coffee 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 .