Costa Rican coffee Costa Rica Naracho cooperative rose manor introduction.

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Costa Rican coffee is of the most stable quality in Central American coffee, mainly because it grows in the natural environment of complete tree shade and cool rainy night with large temperature difference in the morning and evening. Coupled with the rich soil and stable progress in the middle and rear treatment, Costa Rican coffee has a bad reputation, which has long been an indicator of Central American coffee. The more famous producing areas are the Tarazu Sanshui River and the Central Valley, but inspired by the coffee cup test competition, many manors are becoming more and more refined. More and more small and beautiful previously unknown estates gradually increase their popularity so that the world can taste more levels, more kinds and more ways of handling Costa Rican coffee beans. Costa Rica's current treatment is also developing in many ways. In addition to the well-known traditional washing method and the most popular honey treatment (Miel Process), sun-dried beans are available even in this water-rich country, all to make up for the weakness of the taste.

The water treatment emphasizes that the taste is clear, dry and sour like a razor, while the honey treatment emphasizes the complexity of the taste, reducing the acidity and increasing the sweetness. Washed beans have always been the most important method of coffee treatment in Costa rica. some coffee lovers like the sweet sweetness of honey treatment and the fine finish of toffee. However, although washed Costa Rican beans do not have pleasant sweetness, but clean, dry, bright and high taste and always fine and vibrant acidity, they always maintain a good impression of high-quality coffee in the mainstream with sweetness as the king.

Located in the western valley of Costa Rica with the most outstanding coffee quality in recent years, the Naranjo cooperative is even better than the Tarazhu producing area, which is well known to the Chinese people. Coffee grows in fertile land and pure spring water at an altitude of 1100 ~ 1300 meters. About 2360 members are busy harvest periods in December and February each year. When coffee is dried, it is wrapped in parchment to maintain a temperature of 1214%, with Kaddura and Kaduai as the main species. The same Naranjo cooperative honey processing beans also break through the previous Costa Rican honey treatment, Direct Coffee introduced in February just received Naranjo cooperative rose (Rosa is Spanish and English Rose translated as roses) washed beans, defective beans less beans perfect color size, dandruff empty shell beans less dry and clean is a high-quality Costa Rican mountain beans (S.H.G).