Costa Rican Conqueror Coffee | suitable roasting degree of Tarazhudota Coffee

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Central Costa Rica's "multi-tower" outstanding conqueror manor, with a rich dark chocolate flavor, accompanied by rich cream mellow, introverted mature dark chocolate flavor, the classic Jiao Xiang is a veritable conqueror!

Coffee beans produced by La Minita Manor, a well-known boutique coffee farm, are located in the Dota district of Costa Rica. It belongs to a small producing area in Tarrazu, and it is still a long way from other Tarrazu producing areas (about 40 kilometers). Therefore, it is different from the climate, topography, and soil conditions of Trrazu producing areas, which makes the beans in Dota producing areas different from those in Tarrazu producing areas. In previous years, El Conquistador, a boutique bean, was mainly sold to Europe, and it is rare to buy it in Taiwan.

Since Columbus discovered the New World and arrived in Costa Rica on his fourth adventure voyage to the New World? A new colonial rule over the New World as a Spanish aristocrat changed the fate of Costa Rica for hundreds of years. In view of this, we think this coffee that has conquered the European market will be named? Conqueror? It is a perfect fit. El Conquistador coffee, which has been produced by standard roasters in German bakeries for many years, fully presents its unique dark chocolate flavor with a dense taste, which is different from the sour, floral and fruity aromas of ordinary Costa Rican coffee. El Conquistador coffee is full-bodied and sweet in the mouth. This is a special coffee with a concentrated and dense taste that any Costa Rican coffee does not have, especially the strong dark chocolate flavor of a good coffee that you can't miss.

The Dota area, which grows in the innermost Tarrazu producing area, is a typical plateau topography. Since the Dota area is the best choice for both soil and temperature and humidity in the coffee growing conditions, the coffee in the water washing method has developed a very unique moisture balance method during the fermentation period. The advantage of the raw coffee bean in this method is that the water content in the raw bean can be controlled more evenly, of course. This also makes it more stable in its taste.

Especially in the part of city baking, its brightness surpasses that of any beans produced by Costa Rica in the past, and the performance in deep city baking is the most special with the dark chocolate flavor shown by its tail rhyme, and the fruit wine flavor shown in the wet aroma at this stage is more obvious, for the overall quality, El Conquistador can have sweet performance in the bitter background. It can also be silky smooth after the entrance, and then quickly reverse the very concentrated sense of the mouth, and then in the throat.

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