Costa Rican Tarazhu Flavor | Tarazhu Coffee | Tangmeo processing Farm of Arno Manor

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Tarazhutang Mayo treatment Farm Yano Manor Yellow Honey treatment in Costa Rica

English product name

Tarrazu El Llano Y-Honey

National Costa Rica

Tarazhu in the producing area

Hierarchical SHB

Producer Tang Mayo processing Plant

Treatment of yellow honey

Variety Kaddura (Caturra)

1500m above sea level, 1950m above sea level.

Flavor description:

Complexity level, pear sweetness, candied fruit,

Chocolate and caramel, round acidity, smooth taste.

Harvest time

December of each year to March of the following year

Introduction:

Costa Rica has taken root since the first coffee seed

It has been more than two centuries now.

Beans from Costa Rica have unparalleled charm--

Rich and bright acidity and pure and clear texture

Haunted by the love of connoisseurs for two hundred years.

The excellence of Costa Rican coffee has its unique geographical conditions:

It is located in the isthmus of Central America.

At the same time, it is regulated by Pacific and Atlantic ocean currents and sea breeze.

Plus many towering volcanoes up to 2000 meters above sea level

Allow coffee berries to grow slowly in the most fertile pozzolanic soil and cool environments at high elevations

Give birth to coffee beans with complete and rich flavor.

The most important thing is the rigorous tradition of the coffee farm for harvesting and washing procedures.

It was first planted on the slopes of Poas and Barva volcanoes.

The area today called the Central Valley (Central Valley)

The seven main coffee producing areas are distributed along the inland central plateau from northwest to southeast.

The fertile volcanic ash of Costa Rican volcanic terrain,

Mild and suitable temperature and stable and abundant rainfall

It is one of the reasons why coffee has become one of the main agricultural products in Colombia.

The seven major producing areas are: Tarrazu, Tres Rios, Orosi,

Central Valley 、 West Valley 、 Turrialba 、 Brunca .

Costa Rica has a long history of cultivating coffee.

But in recent years, this tradition is no longer dominant--

The new method of honey treatment has become a trend.

Honey treatment abandons traditional washing method to soak raw beans in large water trough

The method of washing after the pulp is fermented and decomposed by microorganisms in water.

Use the new pulp scraper instead.

Scrape off part of the flesh and expose it directly to the sun.

This method not only makes the contents of raw beans

Will not be lost into the water and can be completely preserved.

What's more, during the exposure period, due to the gradual drying and concentration of the pulp and the environmental microorganisms resistant to high sugar content.

The role of (natural yeast, for example)

It makes the raw beans have a rich and complex sweetness.

As a result, the acidity is low, the taste is full, the complexity is high,

Sweet-scented "honey-treated coffee"

This has become the target of competition in the coffee industry in recent years.

Determined to be the leader of Costa Rican coffee

Although the Tang-Mayo treatment plant has a history of 15 years,

But it's actually a young processing plant. The family cooperative was founded in 1994.

But it was not until 2005 that it set up its own processing plant.

The treatment plant is located about five kilometers north of Tarazu-San Marcos town.

To undertake the task of developing processing technology and implementing post-harvest treatment for the ten coffee farms joined.

Because these estates are distributed on a hillside of 1500 meters above sea level in Murray 1950 meters.

The coffee produced by Don Mayo is all SHB grade.

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