Characteristics of Costa Rican Lomas al Rio washing treatment Plant Costa Rican Coffee treatment

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Costa Rican coffee is of the most stable quality in Central American coffee, mainly because it grows in the natural environment of complete tree shade and cool rainy night with large temperature difference in the morning and evening. Coupled with the rich soil and stable progress in the middle and rear treatment, Costa Rican coffee has a bad reputation, which has long been an indicator of Central American coffee. The more famous producing areas are the Tarazu Sanshui River and the Central Valley, etc., but inspired by the coffee cup test competition, many manors are becoming more and more refined. More and more small and beautiful previously unknown manors gradually increase their popularity so that the world can taste more levels, more kinds and more ways of handling Costa Rican coffee beans. Costa Rica's current treatment is also developing in many ways. In addition to the well-known traditional washing method and the most popular honey treatment (Miel Process), sun-dried beans are available even in this water-rich country, all to make up for the weakness of the taste.

Tarazhu is a very well-known coffee producing area in Costa Rica, which is called "the rocky land on the crater" in Indian language.

The elevation here is more than 1500 meters, and the volcanic ash soil, coupled with the cool climate, makes the coffee grow slowly, resulting in a rich and mellow coffee oil and balanced aroma.

The raw coffee beans after harvest are handed over to the Lomas al Rio washing plant (Lomas al Rio is the first organic certified washing plant in Costa Rica, run by Grice Mena)

Grice Mena is the most representative figure of the "microprocessor revolution" in Costa Rica, and is also the godmother of Costa Rican boutique coffee industry.

This [Notre Dame] has excellent cleanliness, with aromas of grapefruit, caramel and hazelnut.