Costa Rican coffee Costa Rican goddess manor introduction.

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Located in the best-known Tarrazu region of Costa Rica, the Dota area is famous for producing micro-batch geisha varieties.

In 1865, the Dota region was known as the good Costa Rican Coffee, because the highway construction extending from the capital to the Dota Valley had to pass through the Tarazu producing area, so the Coffee Bureau of Colombia used to mark Dota Tarrazu when it was marked. This area is a typical plateau topography, whether soil or temperature is the best choice in terms of coffee growing conditions.

The Goddess Manor was established in the 1960s. The manor uses organic farming to grow coffee and uses local native trees and fruit trees as shade. The fertilizer used is also coffee cherry pulp mixed with molasses. Add the fertile soil with high mineral content in the adjacent mountain area with microbial fermentation to produce organic fertilizer that can enhance the disease resistance of coffee planting. It is also used to use California earthworms as culture soil. And directly used as the main nutrient source of coffee trees in the fertilization period and mixed planting a variety of coffee varieties. All 100% ripe red berries are selected by hand and slowly dried in the sun (Slow Dry). The raw beans are exposed to the sun for nearly 30 days (longer than the usual sun drying time), which will slow down the heating rate with a canopy.

In the organic farming method, coffee is grown by using local native trees and fruit trees as shade, and the fertilizer used is also coffee cherry pulp mixed with molasses, which is added to the fertile soil with high mineral content in the neighboring mountainous areas with microbial fermentation. the organic fertilizer that can enhance the disease resistance of coffee planting is produced, and California earthworms are used as the culture soil, which is directly used as the main nutrient source of coffee trees during the fertilizer application period, and a variety of coffee varieties are mixed.

All the ripe red berries are selected by hand, and the soaking fermentation process is strictly controlled, thus a very unique moisture balance treatment method is developed.