Introduction of Costa Rican Rosa Rose Manor introduction to the flavor of Costa Rican coffee

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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, 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 manors 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.

Rosa is the Spanish word for Rose and the English word for rose

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. Coffee grows in fertile land and pure spring water at an altitude of 1100-1300 meters. About 2360 members are busy with farming in December and February each year. The coffee is dried and wrapped in parchment to maintain a humidity of 14%. With Kaddura and Kaduai as the main ones, the honey handling beans of the same Naranjo cooperative have also broken through the previous level of Costa Rican honey treatment.

Qianjie recommended cooking parameters:

Hand punch: V60 filter cup small Fuji R440 grinding 3.5, water temperature about 90 degrees

The recommended grinding degree of normal pressure is 4 and the water temperature is 90 ℃.

The recommended siphon grinding degree is 4, and the water temperature is 90 ℃ ~ 91 ℃.

The pressure grinding degree of Philharmonic is recommended to be 3.5, and the water temperature is 90 ℃.