Costa Rica Coffee Bean Santa Romana Processing Plant Hummingbird Washing Coffee Bean Brewing Water Temperature Grinding Degree

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St. Roman's treatment plant, which mainly uses water washing treatment, is famous for its strong, rich and solid coffee.

Coffee cherries are hand-selected and overripe or immature cherries are removed by coffee farmers before production.

Use a 3 disc Aagarrde peeling machine to remove the peel and pulp, and then use the machine to divide it into three grades according to the density of coffee beans.

Grade 1 and 2 raw beans are fermented separately, while grade 3 is low-quality raw beans.

The raw beans were fermented in the shade for about 24 Murray for 36 hours. After fermentation, the raw beans were washed and graded again according to the density on the cleaning channel. Then the raw beans were randomly soaked in clean water overnight.

San Ruman processing plant hummingbird

Country: Costa Rica

Producing area: Tarazhu

Altitude: 1700m

Treatment: washing treatment

Grade: SHB

Variety: Kaddura, Kaduai

Flavor description: delicate and clean, berries are sour and sweet, caramel chocolate, flower aroma and oil are excellent.

The Tarazhu producing area is located in the southwest of Costa Rica, near the Volcan Poas volcano, facing the Pacific Ocean.

Unique micro-climatic conditions, including fertile volcanic soil, as well as ideal climate, sunshine and humidity

Are conducive to the production of perfect red cherries. Manual weeding and nature-friendly planting processes are all used in the production process.

The coffee produced in this way has a very comprehensive representative flavor of the producing area without the use of chemical fertilizers and pesticides at all.

Sweet wet aroma, full mellow thickness, medium acidity, delicate and clean finish with drupes, spices and sweetness.

All the ripe red berries are selected by hand and the whole treatment process is strictly controlled to wash, ferment and expose in the treatment field.

The processed beans with shells are sent to the scaffolding for sun-drying until the water content of the whole coffee beans is the same.

It is the latest dry washing treatment, which retains about 10% of the pulp and mucous membrane of coffee.

After a little fermentation, followed by natural drying for up to 25 days

It highlights the meticulous construction method and soil conditions of the Costa Rican micro-treatment plant.

No more or less fermentation makes the coffee a perfect balance between clarity and complexity.

END

Coffee cherries are hand-selected and overripe or immature cherries are removed by coffee farmers before production.

Use a 3 disc Aagarrde peeling machine to remove the peel and pulp, and then use the machine to divide it into three grades according to the density of coffee beans.

Grade 1 and 2 raw beans are fermented separately, while grade 3 is low-quality raw beans.

The raw beans were fermented in the shade for about 24 Murray for 36 hours. After fermentation, the raw beans were washed and graded again according to the density on the cleaning channel. Then the raw beans were randomly soaked in clean water overnight.

San Ruman processing plant hummingbird

Country: Costa Rica

Producing area: Tarazhu

Altitude: 1700m

Treatment: washing treatment

Grade: SHB

Variety: Kaddura, Kaduai

Flavor description: delicate and clean, berries are sour and sweet, caramel chocolate, flower aroma and oil are excellent.

The Tarazhu producing area is located in the southwest of Costa Rica, near the Volcan Poas volcano, facing the Pacific Ocean.

Unique micro-climatic conditions, including fertile volcanic soil, as well as ideal climate, sunshine and humidity

Are conducive to the production of perfect red cherries. Manual weeding and nature-friendly planting processes are all used in the production process.

The coffee produced in this way has a very comprehensive representative flavor of the producing area without the use of chemical fertilizers and pesticides at all.

Sweet wet aroma, full mellow thickness, medium acidity, delicate and clean finish with drupes, spices and sweetness.

All the ripe red berries are selected by hand and the whole treatment process is strictly controlled to wash, ferment and expose in the treatment field.

The processed beans with shells are sent to the scaffolding for sun-drying until the water content of the whole coffee beans is the same.

It is the latest dry washing treatment, which retains about 10% of the pulp and mucous membrane of coffee.

After a little fermentation, followed by natural drying for up to 25 days

It highlights the meticulous construction method and soil conditions of the Costa Rican micro-treatment plant.

No more or less fermentation makes the coffee a perfect balance between clarity and complexity.