Costa Rican Tarazhu Flavor | Tarazhu Coffee | Shepherd Boy Manor

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Costa Rica Tarrazu La Pastora SHB

S H B, Tarazu Shepherd Boy Manor, Costa Rica

Flavor: green apple, fried almonds, cream corn, jujube and caramel

English product name

Costa Rica La Pastora

Costa Rica, a national family.

Tarazhu producing area

Producer Shepherd Boy processing Plant

Grading

European extremely hard beans (SHB EP)

Treatment washing

Variety

Caturra 、 Catuai

Sea pull

1450 meters

Harvest time

November to March

Introduction:

The Shepherd Boy processing Plant is currently affiliated to the

Tarazhu Cooperative (Coope Tarrazu)

The processing plant is located near the town of San Marcos, deep in the Tarazu producing area.

Coffee plantations that join farmers are mainly in the rear of the processing plant.

The average elevation is about 1450 meters on the slopes of volcanoes

Starting from November every year, cooperative farmers tour coffee plantations irregularly.

The red ripe fruit is picked by hand and transported to the treatment plant below.

The shepherd boy treatment plant uses the traditional washing method to deal with raw beans.

And from the Rio Pirris River, which flows through the treatment plant.

Abundant and clean water sources just provide good conditions for washing treatment.

This bean, named after "Shepherd Boy Farm", is a coffee bean produced by the cooperative under "European rules".

It is the highest grade product of the cooperative.

Volcanic soil, careful care of farmers, high-maturity berries, clean water sources,

A century-old washing process that we are proud of.

In addition, the final "European rules" treatment process to manually completely remove defective beans.

Ensures the flavor of every cup of coffee.

It will reveal its introverted demeanor in unexpected purity:

Its gentleness is not without characteristics, but the complexity and depth it is about to show.

You need to savor the coffee carefully when it is slightly cold.

Savor the smell of drupe almonds slipping from the cup rim into the mouth

With the creamy mellow feeling of the subsequent report.

With delicate sour and sweet taste, it makes people aftertaste again and again.

The main producing areas of Costa Rica:

Western valley

West Valley

1000-1200

November-March

The acidity and bean body can not compete with beans from other producing areas, but the overall taste is well balanced, with hints of almonds and peaches.

Central valley

Central Valley

1200-1600

November-March

Coffee in this area is the earliest coffee growing area in Costa Rica, with rich volcanic soil and sometimes chocolate aroma.

Tara bead

Tarrazu

1200-1700

December-March

This area is a world-famous producing area, and its main feature is that the high seafood area creates an unparalleled perfect taste.

Three rivers

Tres Rios

1200-1650

December-March

The climatic conditions are good, the taste is obvious, and the balance is very good.

Eurosi

Orosi

9-1200

September-February

The coffee in this area tastes smooth and balanced.

Brenka.

Brunca

800-1200

August-January

The newest producing area of Costa Rica is suitable for all kinds of consumers and the taste is compatible with other producing areas.

Duli Alba

Turrialba

600-900

July-December

The harvest season in this area is the earliest among all the producing areas in Colombia, mainly due to the influence of abundant rainfall.

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