Costa Rican Blumas processing Plant Coffee introduces the roasting process suitable for Costa Rican coffee

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Costa Rican coffee is the most stable in Central American coffee quality, mainly because it grows in the natural environment of complete tree shade, cool rainy night and large temperature difference in the morning and evening. Coupled with rich soil and stable progress in the middle and rear treatment, Costa Rican coffee has a poor reputation, and 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 estates gradually increase their popularity so that the world can taste more levels, more kinds and more ways of handling Costa rica 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.

The San Miguel Manor in Costa Rica is planted and processed by the Brumas processing plant. Brumas Manor is known as the Honey King, and its honey treatment technology has been recognized locally and internationally in Costa Rica. At the same time, it is a manor with numerous awards.

60 seconds after baking (Full City-): the coffee is full of creamy aroma of creamy popcorn after grinding, with the fragrance of Hawthorn bergamot when brewing, the taste is smooth, delicate, even and pleasant, the slight fruit acid is cool in the mouth, the sweetness of honey brown sugar is really sweet and floats on the coffee, and the finish rhyme has elegant sweet-scented osmanthus fragrance.

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