Costa Rican Tara bead flavor | Tarazu Coffee | Raminita Manor

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

Country: Costa Rica

Producing area: Tarazu Manor, Costa Rica: Raminita

Varieties: caturra, old hibrido

Treatment: washing and fermentation, sun exposure and low temperature drying in the later stage.

Grade: SHB appearance / defect number: green

Dry aroma: similar to elegant perfume, alpine tea, sweet candy, sour berries and apples, grapes, clean and elegant aromas

Wet fragrance: a variety of berries, caramel, cream, flowers, slightly spicy aromas

Sipping: raspberry lime sour, caramel, good grease, elegant apple, melon, tea, grapefruit sour and sweet, clean aftertaste and unique spice sweetness, the aftertaste is not tight and lively.

Raminita is a world-class manor. In the eyes of some people in the coffee industry and barista, she is a king, because last year's WBC champion, Klaus Thomsen of Denmark, used Raminita as the main recipe of espresso, and also used as the structure and flavor of creative drinks. Sure enough, some contestants adopted it in Tokyo this year.

The McAlpin family started running La Minita in 1967. It can be said that when discussing a boutique coffee estate, it is bound to mention "Raminita"! In the cup testing courses of SCAA and SCAE in recent years alone, lecturers mention Raminita almost every time they list taste or high-quality beans, while La Minita not only sells well in Europe for more than 50 years, but also enjoys a high reputation in the American market.

Superior geographical conditions and microclimate: Tarazu is the most famous producing area in Costa Rica, but Raminita has two major rivers, the Tarrazu River and the Alumbre River converge in the mountains west of the manor, which can fully adjust the temperature, and the advantage of the west of the manor makes the farm have the advantage of not being too cold in the morning and not cooling too fast in the evening. Rainfall distribution is very good, from flowering to fruiting period, there is moderate rainfall irrigation, moisturizing, high-quality clay layer to provide sufficient nutrients, an average of 4000 to 6000 feet high altitude, so that the hardness of beans is high enough!

Selected varieties: the manor has Caturra, Catuai red, Catuai yellow and Hibrido (that is, hybird) these coffee species, after cup test quality and statistical screening, currently mainly Caturra and a small amount of old Hibrido.

Strict quality control: harvest rotation and tree replacement system, all coffee trees are harvested for five years, that is, four years after harvest, the fifth year must be cut down into trees only 50 centimeters high, to rest and wait for harvest when they grow up! There are a total of 1.5 million trees in the farm, with an average of 350000 trees being cut down every year. In addition to planting rotation, we have to change trees! Each coffee tree is harvested for only 15 years, and it is replaced 15 years later to ensure its quality. 150000 coffee trees are replaced each year and shade trees are planted around the coffee trees to plant them.

The elimination rate of raw beans is more than 70%, that is, less than 29% of raw beans can be sold as La Minita manor beans.

In the final selection stage of raw beans, it takes 30, 000 man-hours to select, and only qualified ones can be marked with La Minita.

With your heart! For example, Harvesting, Pruning and processing are all handled very carefully; in the harvest period, Raminita's coffee trees are harvested in five batches on average, because only the most ripe cherry fruits are picked, while batch harvesting requires a great deal of labor and patience. Pruning is rotational planting, a system that ensures that the land is not too barren and ensures that the quality of raw beans can be maintained at its peak without the use of chemical fertilizers; processing refers to the treatment of coffee fruits after harvest, and in 2001, La Minita had its own wet treatment plant, with the aim of maintaining consistent quality.

This year La Minita's spices are sweet and berries are still the same! And the clean and changeable flavor generally maintains the usual elegant demeanor, especially this year more Tokyo WBC competition contestants use as formula beans, each shows her magic power, and presents her charming and diverse flavor, this is Raminita!

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com