Costa Rican tanning soul flavor Costa Rican manor black soul coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Located in the central valley area at the foot of the Po á s de Alajuela volcano, Ras La Haas Manor has been operated by the owner Chac ó n family for more than 80 years. The estate is 1300m above sea level and has an annual output of about 46000 jin. During the annual production season of La Lajas Manor from December to February, the owner insists on harvesting only ripe and red fruits, and most of them use dense treatment and sun drying to enhance the sweetness and mellowness of the coffee, and at the same time, it is placed in the African shelf-type sunburn field to ensure that the coffee can evenly receive the sun and avoid excessive fermentation. At the same time, the manor has also actively obtained international organic certification, which has been certified by USDA of the United States, JAS of Japan and NOP of Japan.

Among the exquisite sun and honey treatments currently prevalent in Costa Rica, La La Haas Manor is one of the first estates to begin systematic research and treatment, and has been a favorite coffee farm for global buyers for many years. La Lajas Manor is now jointly run by the third generation manor owner Francisca Cubillo and his wife Oscar. The estate is located in the Central Valley producing area (Central Valley), not far from the capital, quite close to the Poas Volcano volcano, at an altitude of 1250 to 1500 meters, with an annual output of about 55200 kilograms.

Many years ago, Francesca, the owner of the manor, had been hoping to improve the flavor of the coffee in the manor. at that time, the vast majority of coffee farmers in Costa Rica generally adopted the traditional washing method to meet the needs of the American and European markets. therefore, the manor owner began to study and improve many of the equipment in the manor to better meet the needs of sun and honey coffee. During the harvest stage, the landowner used a sweetness detector (BRIX) to screen the red fruits of coffee up to the standard, and set up his own washing treatment station for coffee treatment, which was finally placed on the African scaffolding for further exposure.

In the coffee processed by La Lajas, the owner of the manor divides the honey-treated and sunburned coffee into different items according to the flavor. Costa Rican farmers mostly use the peel machine at the washing station to control the amount of residual flesh, but La Lajas decided to do it in a different way. In other words, the highest percentage of the pulp is retained but the exposure and turning time on the African scaffolding is controlled to show different coffee flavors. in the honey treatment, the manor divides the coffee into yellow honey, red honey and black honey.

La Lajas Manor? Black Soul Finca Las Lajas, Alma Negra flavor: light fruit fermented aroma, sweet and sour and smooth, with dried berries, black jujube and stone fruit flavor, sweet and smooth finish. Production Information: country: Costa Rica Costa Rica producing area: central Valley Central Valley producer: Ras Lajas Manor Finca Las Lajas altitude: 1300-1500m varieties: Caturra & Catuai treatment: sun treatment Alma Negra