What are the characteristics of Costa Rican hummingbird processing factory coffee Costa Rican coffee is only treated with honey

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The seven main coffee producing areas in Costa Rica are distributed from northwest to southeast along with the inland central plateau. Costa Rican volcanic terrain with fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall is one of the reasons why coffee has become one of the main agricultural products in Costa Rica.

As the coffee industry in Costa Rica began to develop since the middle of the 18th century, it was the first country where coffee was first introduced into Central America and has a long history, so the coffee organization has a complete system from production to marketing. In terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as the world-class high-quality coffee.

Its coffee beans are all Arabica species. Pure flavor, pleasant aroma, both in acidity and taste have an unassailable balance, suitable for a single coffee, can also be mixed into a comprehensive coffee.

Most of Costa Rica's best coffee comes from small-scale processing plants, distributed in major coffee-producing areas, including Tarrazu and West Valley.

● hummingbird

The Tarrazu region is located in the southwest of Costa Rica, near a volcano, Mount Ilasu, facing the sea. With such unique microclimatic conditions and fertile volcanic soil, as well as favorable climate, sunshine and humidity, the environment is conducive to growing perfect red coffee cherries. In the production process, weeding is done by hand, and environmentally friendly planting techniques do not involve the use of chemical fertilizers and pesticides. Coffee produced in this way has the unique flavor characteristics of the region and has a sweet aroma, full thickness, moderate acidity and a delicate finish of nuts, spices and licorice. Picking ripe red cherries is done by hand and strictly controlled. The process of washing, fermentation, and drying in the process of processing. The coffee beans are then sent to an African drying bed for further drying until the total moisture content is the same. Then the beans are shelled and exported. This is the latest drying process, in which 0-10% of the pulp and mucus are retained. After a little fermentation and about 25 days of natural drying, these processes will highlight the fine technology and local characteristics of the Costa Rican microprocessing plant. Fermentation is maintained at an appropriate level to ensure a perfect balance between the clarity and complexity of the coffee. Then the beans are shelled and exported. This is the latest drying process, in which 0-10% of the pulp and mucus are retained. After a little fermentation and about 25 days of natural drying, these processes will highlight the fine technology and local characteristics of the Costa Rican microprocessing plant. Fermentation is maintained at an appropriate level to ensure a perfect balance between the clarity and complexity of the coffee. Then the beans are shelled and exported. This is the latest drying process, in which 0-10% of the pulp and mucus are retained. After a little fermentation and about 25 days of natural drying, these processes will highlight the fine technology and local characteristics of the Costa Rican microprocessing plant. Fermentation is maintained at an appropriate level to ensure a perfect balance between the clarity and complexity of the coffee.

Qianjie coffee is suggested to be brewed.

Moderate grinding, powder quantity 15g, ratio of water to powder 1:16, water temperature 89-91 °C

1. Wetting filter paper

2. Add powder and gently pat and flatten

3. Steam 30 grams of water for about 30 seconds.

4. circle water injection extraction, water quantity 100g, pause for a moment

5. Slowly circle and inject 100 grams of water again.

6. when the water falls completely, you can enjoy it by removing the filter cup.