What are very hard coffee beans? how do you bake coffee beans? what's the hardness of coffee beans?

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

Costa Rica is bordered by the Caribbean Sea to the east and the Pacific Ocean to the west, as the country's name means in Spanish: a fertile coast. Located in the south of SanJos é, the capital of Tarasu, Costa Rica is one of the most valued coffee growers in the country. Tarasu (Tarrazu) is one of the major coffee producers in the world. Coffee farming is an extremely important industry in Costa Rican agriculture. The coffee beans produced at its high latitudes are famous in the world, with mild taste, high acidity, aroma and rich texture, so they are very popular. The raw beans are green and have large grains as a whole, all of which belong to Arabica species.

The coffee produced in Costa Rica is light and sweet in flavor and pleasant in flavor. The excellent Costa Rican coffee is called SHB. The coffee beans here have been carefully processed, and that is why there is high-quality coffee. Costa Rican coffee is full of Arabica beans, washed with water, its style is bright, fragrant, clear as wind chimes swaying in the breeze, mild acidity and sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good, which is a major feature of Costa Rican coffee.

In Costa Rica, in addition to the coffee belt in the north and south latitudes, the unique highland volcanic soil environment, acidic soil and trace elements, high altitude and suitable temperature difference between day and night make Arabica coffee germplasm on this land. grow a unique boutique grade high-quality coffee.

Tarrazu Tarazhu producing area, is the best coffee producing area in the country, high-quality coffee needs the planting environment, altitude, soil, climate, Rain Water, forest. In full compliance, the average altitude of the Tarrazu Tarazhu producing area is 1300M-1600M, making more than 95% of the coffee beans have the superior quality of "SHB extremely hard beans", and has won the title of Costa Rica's "COE Cup". The diurnal temperature difference of Gao Hai and the rich trace elements in the volcanic soil make Tarazhu coffee beans less sharp of Guatemala, soft and bright, delicate and refreshing, sweet sugar and bitter nuts, and the delicate, sour and sweet taste of many kinds of berries. it has become a classic sought after by the world's top coffee connoisseurs.

Costa Rican SHB very hard beans, very crisp after baking, and smell the sweetness of cream and honey

Flavor description:

1. Fragrance: sweet aroma of almonds, cream and sugar; soft acidity and sweetness of blackcurrant and berries

2. Wet fragrance (Aroma): sweet and sour ripe fruit; sweet smell of black sugar and sugar; fragrance of sweet-scented osmanthus and vanilla.

3. Acidity (Acidity): sour taste of peach and sour mango, bright and delicate

4. Alcohol thickness (Body): the entrance is fresh and bright, smooth and smooth, gentle and round.

5. Aftertaste: the aftertaste is sweet, slightly sour to sweet, and the flavor is like sweet and delicate berry juice.