Costa Rica explores the third generation of manor operators-an ancient manor honey to treat coffee beans

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Costa Rica is located in Central America, the climate and soil conditions are very suitable for coffee growth, with a history of two hundred years of coffee cultivation. In recent years, Costa Rica conforms to the market trend and makes great efforts to develop high-quality coffee.

Although the output is small, but with its excellent quality, Costa Rican coffee with pure taste and rich aroma has occupied an important position in the international boutique coffee market.

Costa Rica is the most stable coffee in Central America. Coffee production has a very long history and has been exported to Britain as early as the 19th century. In Costa Rica, the cultivation of Robusta varieties (canned coffee) is prohibited by law, only Arabica varieties are allowed, and the areas with the best production quality are Tarrazu Tarazu, West Valley and Central Valley. in recent years, due to high land production and reduced coffee production, high planting costs, good coffee is not easy to obtain.

Rio Jorco is currently the third generation operating, they are very focused on quality and conservation of natural forests, its La Robles Farm won the third place in the SCAA 2012 coffee cup test. Rio Jorco has complete equipment and a new water treatment plant and tanning farm, which makes the quality of coffee processing can be controlled and optimized. It is worth mentioning that Rio Jorco donates one yuan for every bag of coffee sold to the Costa Rican Youth Orchestra. Today, there are more than 140 students, aged from 6 to 19, who can have two orchestras on tour.

Property Characteristics: farm characteristics Farm Farm name: Rio Jorco Farm Region producing area: Cedral de Aserri, Tarrazu Tarazu

Country country: Costa rica Altitude altitude: 1200-1800m Annual Precipitation annual rainfall: 3200 mm

Soil soil: Volcanic clay volcanic soil Coffee Characteristics: coffee characteristics Variety varieties: Caturra Kaddura, Catuai Kaduai

Processing System treatment: Honey honey treatment Harvest period harvest time: March-July March to July Appearance appearance:. 16-18 mesh

Aroma aroma / flavor flavor: delicate aroma of cranberry, mango fermentation, variety of berries, cherries

Acidity: grapefruit sour, cherry, orange, acid value is not fine and coarse

Complex complexity and other other: mango fermented fruit sweet, balanced oil ester high taste, complexity is not high smooth, aftertaste sweet melon