Costa Rica-what are the flavor features and taste advantages of Rose Manor?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Costa Rica-what are the flavor features and taste advantages of Rosa Manor?

Costa Rican coffee is of the most stable quality in Central American coffee, mainly because it grows in the natural environment of complete shade of big trees and cool rainy nights with a large temperature difference between morning and evening. Coupled with rich soil and stable progress in the middle and later stages of treatment, Costa Rican coffee has a poor reputation and has long been an indicator of Central American coffee. The more famous producing area is Tarazhu? Sanshui River and the Central Valley, etc., 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 has also been developed in many ways, in addition to the well-known traditional washing method and the most popular honey treatment (Miel Process). Even in this water-rich country, there are sun-dried beans, which are done to make up for the weakness of the taste.

The water treatment method emphasizes that the taste is clear, clean and sour like a razor, while the honey treatment emphasizes that the taste is complex and layered, reducing acidity and increasing sweetness. Washed beans have always been the most important coffee treatment in Costa rica. some coffee lovers like the sweet sweetness of honey treatment and the delicate aftertaste of toffee, but washed Costa Rican beans are not pleasing sweet but clean. Bright and exuberant taste and always meticulous? Full of vitality of the acid, or in the sweet as the mainstream to always maintain the good impression of high-quality coffee.

It is the same as the English word for Rose in Spanish.

The Naranjo cooperative in the western river valley of Costa Rica, which has the most outstanding coffee quality in recent years, 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 humidity of 12.14%, with Kaddura and Kaduai as the main species. The same Naranjo cooperative's honey beans also break the previous level of Costa Rican honey treatment. Direct Coffee introduced washed beans from Naranjo Cooperative Rose (Rosa is Spanish and English Rose translated as roses) in February. The perfect color of defective beans is the same, and dandruff, empty shell beans and clean beans are a high-quality Costa Rican mountain bean (S.H.G).

The end of shallow baking (City): is there a drupe after the coffee is ground? The aroma of green orange gives off the aroma of alpine tea after brewing. The thin and sharp citric acid of Costa Rican water-washed beans is not so strong and gentle and friendly, the taste is balanced, thin, pure, no dryness and no impurities, the fruit of orange pear is sweet, and the finish is very delicate and elegant.

Medium baking ends 60 seconds (Full City-): coffee grinds filled with creamy popcorn frankincense, brewed with Hawthorn? Bergamot fragrance, at this time the taste is smooth, delicate, even and pleasant, slightly sour fruit brings out cool in the mouth, honey brown sugar is really sweet and floating on the coffee, the aftertaste has elegant sweet-scented osmanthus fragrance.