Costa Rican Coffee characteristics Riccio Manor Costa Rica is suitable for hand-made coffee beans

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Richue Manor Finca de Licho, Costa Rica

Producing area: West Valley of West Valley

Variety: Catuai Kaduai

Raw bean treatment: washing

Manor record:

The third runner-up in 2010 sintercaf é

The third runner-up in 2007 sintercaf é

2007 CoE Runner-up

Baking: medium baking Medium Roast

Release the sour and bitter taste of the coffee, and retain the strong and round stickiness, showing the perfect balance of Costa Rican coffee.

Flavor:

The coffee is full of fruity aroma when grinding beans, with lively and bright acidity in the mouth, like a fresh fruit acid of grapefruit, and brings out the fragrance and sweetness of tea after melting.

Finca de Licho Lichu Manor is located in the northern part of the Costa Rican volcanic group, the western valley orange county producing area, the average altitude of about 1500 meters, fertile volcanic soil, good terrain, annual sun exposure of more than 2250 hours, humidity as high as 81% and stable and warm temperature, giving coffee an excellent growing environment. Lichu Manor was started by the first owner Edgar Aguilar Bonilla in 1960 and has been passed on to the second generation and continues to grow fine coffee.