What is the baking of Costa Rica SHB Black Honey Coffee beans? description of the flavor of Tarazu Gable Manor beans

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Costa Rica Tarrazn Gamboa Black Honey SHB EP Costa Rican Coffee Tara Zhu Gable Manor Black Honey treatment SHB European regulations

Taste spectrum: longan sweet honey fragrance smooth and mellow

Origin: Diamond Hill treatment Plant of Tara Zhugai Manor, Costa Rica

Features: Costa Rica is the birthplace of honey-treated coffee, while difficult and high-quality black honey is processed by only a few experienced processing plants. The 75-year-old Diamond Hill processing plant at Gabriel Manor is one of them, with an annual output of only 500 sacks.

Recommended reason: friends who do not drink coffee often may not understand what it feels like to eat coffee as sugar. In fact, it is the kind of people who have to smash their mouthfuls for a long time, and no longer need other desserts to match. I suspect I chewed a handful of raisins after drinking. What it feels like.

Costa Rican coffee caturra is so fruity and has more features, but recently added pulping natural purification, wine flavor and sweetness to its own agricultural farm. "Black honey" is also a natural kind of pulping, and a more advanced fermentation process will be. So, sweet is like a crimson wine. The grape series is the flavor. I think it's mixed with chocolate. But refreshing and surprisingly sharp good coffee.

Roasted MonoArt coffee roasting location: Tarazzu Elevation:1, 850m variety: Caturra processing method: pulping N atural/ black honey baking degree: medium roasted Note: citrus, apple, red wine, red wine skin, nuts, caramel and chocolate Olate, the sweetness after the meal is refreshing. Description: spot receipt Tlass (Tarazzu) from black honey. For Japan, this is a slight stock of products in stock. Bake in medium baking time to finish, enjoy mild acidity and sweetness. Black honey is a natural method of mucus (covered with thin shell species around sputum) to complete 100% of the effort of drying pulping. Its purpose is to move species to sugar in wood silage because of its unique sweet taste and other purification methods. In Costa Rica (Costa Rica), this means that the "rich coast" in Spain, Brunk (Brunca), Central Basin (Central River Valley), Nacaster (Nacaster) and Orosi (Orosi), Tlass (Tarrazzu), Western Basin (Western River Valley) and Turrialba (Turrialba) and eight production areas are only cultivated in the high altitude Tlass (Tarazzu) region is the most famous coffee region. Please try the special flavor of Costa Rican coffee. *

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