Costa Rica came to a Beethoven coffee bean flavor characteristics of Beethoven variety

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The maiden in coffee: Costa Rican coffee. Main features: pure flavor, sweet and bright tone, with the taste of honey and malt, like a cup of fruit juice with apple aroma, like a cappella, even if it is cold, it tastes good.

Main varieties: Kaduai, MUNDO NOVO Kaddura

Costa Rica's output is small, with an annual output of about 110,000 tons, ranking seventh in Central and South America. Costa Rica is mainly composed of new coffee varieties, such as Kaddura, Kaduai, New World (MUNDO NOVO), etc., the ancient bourbon and iron pickup are rare, and there are many varieties in the territory, the most famous is the bourbon variety Vera Saatchi, which belongs to the elegant variety. Costa Rica is mostly treated with water, and in recent years there has been an alternative half-sun treatment called "MIEL", or HONEY COFFEE, which can be translated as "as sweet as honey", which has improved the Brazilian half-sun treatment to increase sweetness.

Coffee producing area: Tarazhu producing area (Tarrazu)

Annual rainfall: 3000

Grading standard: (SHB)

Variety of Coffee: Yellow Catuai

Average annual temperature: 20C

Treatment method: washing treatment method

Raw bean specification: 14-17 mesh

Planting altitude: 1980m (the highest elevation manor in Tarazhu producing area)

Soil type: primary laterite

Harvesting method: manual harvesting

Yellow Catuai:Catuai Amarillo, a hybrid of Mundo Novo and Kaddura, was first bred by the Brazilian Institute of Agricultural Research (Instituto Agronomico deCampinas). Huangkaduai has the same high disease resistance as Red Kaduai (Red Catuai,Catuai Rojo) and is suitable for growing in high altitude and windy areas. Both Catuai also have a very dry and delicate sour taste.

Carnett Manor Canet is located in the highest altitude area of Costa Rican Tarrazu coffee cultivation, this area is the most intensive area of Costa Rican fruit cultivation, the owner of the manor mainly grows passion fruit, the amount of coffee is quite rare, only one specific area grows coffee and takes special care. All coffee cherries are picked by hand, only ripe red cherries are harvested, but before processing after harvest, the undercooked or overripe beans will be selected again, and after the pulp treatment, the mucous gum on the beans will be removed by centrifugal washing machine to avoid fermentation, then rinsed with clean water, and finally placed on an elevated shed with sunshade to dry for 12-14 days, constantly turning to achieve uniform drying.

This is an excellent sweet treatment, with the taste of white wine and balanced acidity, will be cleaner and full-bodied in flavor, a bit like "imperial concubine" sweet wine, honey, apricot, raisin, peach and other flavors. Like the sweetness of cream cocoa, the sweetness of the heart and spleen.

Dry aroma: milk chocolate, flowers, maple syrup sweet, dark berries, vanilla plants, sweet cocoa.

Wet fragrance: dark berries, hazelnut chocolate, cream, honey, flowers.

Sipping: green grape, vanilla, strawberry, melon, citrus, red pomegranate juice, good cleanliness, smooth taste, sweet aroma of kiwi fruit.

Costa Rican Carnett musician Beethoven washed Tarazu coffee beans freshly roasted

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