Tarazhu Cooperative's loud and long sour Costa Rican coffee

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Costa Rica

Costa Rican coffee cultivation was introduced from Cuba in 1779 and first introduced in 1820.

Export coffee, the existing coffee farmers about 32,000, an average of each farmer planting

The area is less than one hectare (10,000㎡). Costa Rica has a population of 4.1 million

(2006 The coffee plantation area is 82,500 hectares and the annual production is 1.7 million bags

(60kgs per bag), the annual domestic consumption is 380,000 bags, the average annual consumption per national

5.5 kgs, higher than Japan (consumption of 4 kgs), Taiwan's current national consumption is only 1kg

A little higher.

Colombia has seven major producing areas: Tarrzu, Tres Rios, Orosi,

Central Valley、West Valley、Turrialba、Brunca。

Costa Rican coffee has always been considered the perfect type of classic flavor,

Balance, cleanliness and gentleness are his keynote

This batch of Costa Rican Tara beads

Known for its natural geographical conditions and excellent regional planting management techniques

because it's very well known.

Loud and prolonged acidity is especially classic

The Tarrazu Cooperative (Coope Tarrazu RL) has been operating since 1970.

The town of San Marcos, transformed into the Tara Pearl region, is mainly economically developed.

Contributors: Each year, the cooperative employs approximately 10,000 people directly involved in coffee production.

and support work. Due to volcanic soils, careful care by farmers, high maturity

Berries, clean water, proud century-old washing process, and finally

The "Eurocode" process completely removes defective beans by hand, ensuring that each cup

The flavor of coffee will be revealed in its unexpected purity

Style: Its gentleness is not without features, but the complexity and complexity to be displayed.

Depth requires careful tasting of coffee when it is slightly cooler--the taste slides from the rim of the cup into the mouth

The aromas of stone fruit and almond followed by creamy richness are accompanied by delicate aromas.

Sour and sweet, evocative

END