Costa Rica Shumawa processing plant, how do coffee beans taste like plums? will there be an imbalance between sweet and sour?

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The Shumawa processing plant (Sumava de Lourdes) was the champion processing plant in Costa Rica in 2016, and Montec Manor won the championship in 2016 (CoE). Most of Costa Rica is the fertile volcanic ash owned by the volcanic terrain, as well as the mild and suitable temperature, which is one of the factors why coffee has become one of the main agricultural products in Costa Rica. Costa Rica is the country where coffee was first introduced into Central America, so the coffee production to marketing system is complete, in terms of quality and quantity. Coffee has always been recognized by the world.

Acidity: soft sour plum, small red tomato

Aroma: vanilla, fresh spices

Palate: delicate and rich acidity, sweet and smooth adjustable

Sweetness: sweetness of plum and litchi

Costa Rican coffee cultivation was introduced by Cuba in 1779 and exported for the first time in 1820. There are about 32000 coffee farmers, with an average planting area of less than one hectare (10000 hectares) per farmer. Costa Rica has a population of 41 billion (2006), with a coffee planting area of 82500 hectares and an annual production of 1.7 million bags (60kgs per bag). The annual domestic consumption is 380000 bags, with an average annual national consumption of 5.5kgs, which is higher than that of Japan (consumption 4kgs). At present, Taiwanese are only slightly higher than 1kg.

According to Wynn Costa Rican immigration experts, Costa Rica is the country where coffee was first introduced into Central America and has a long history. The coffee organization has a complete system from production to marketing. Because it is located in the Central American Gorge, there are many volcanoes, it has the natural advantages of sunshine and land, and the climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, the coffee produced has the characteristics of local micro-climate and soil conditions, in terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as one of the world-class high-quality coffee. With many towering volcanoes up to 2000 meters above sea level, coffee berries grow slowly in the fertile volcanic ash soil and cold environment at high altitude, giving birth to coffee beans with complete and rich flavor.

Costa Rica can be divided into two seasons each year. The dry season is from December to April, when coffee is harvested, while the rainy season is from May to November. In recent years, micro-processing plants have been set up one after another, and since the water consumption is only 5% of that of traditional washing plants, and does not require huge sinks and exposure fields, the investment required is relatively small. The "honey-treated coffee" with low acidity, high complexity and strong sweetness has become the target of competition in the coffee industry in recent years, and the outstanding ones have greatly enhanced the international popularity of the estates.

Shumawa Manor, Costa Rica, is a very young manor; Francisco Mena, who was originally engaged in the coffee trade, bought the land and retained most of the original forests, only a small part of it was developed as a coffee growing area to maintain the natural ecological balance of the estate. Shumawa Manor is about 1670-1790 meters above sea level. In the western valley, another well-known producing area in Costa Rica, the poor temperature, coupled with fertile soil, is very suitable for coffee cultivation.

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