Introduction to the flavor and taste of coffee beans in Costa Rica-Lyon Chateau

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

Costa Rican coffee

Full particles, ideal acidity, unique and strong fragrance

Located in the south of the country's capital, San Jos é, Tarasu is one of the most valued coffee growers in the country. La Minita Tarrazu coffee is a famous local product, but its production is limited, about 72600 kilograms a year. It is grown on a piece of land called La Minita, which is owned by the last three generations of the McAlpine family in the UK. In fact, this land can produce more than 450 tons of coffee a year. But Tarasu Latin America coffee is grown without artificial fertilizers or insecticides, and its harvesting and selection are done by hand, in order to avoid some damage to coffee beans caused by air spray selection.

The country's coffee industry, originally controlled by the Costa Rican coffee industry company (Instituto del Caf é de Costa Rica, ICAFE), has been taken over by the official coffee committee (Oficina del Caf é). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

The coffee is collected from the Barrantes Z ú ñ iga family owned by the Barrantes Z ú ñ iga family in Costa Rica, owned by Mr. Manuel Barrantes, who is the third generation heir of the Barrantes family and has more than 50 years of coffee growing experience there. This batch of varieties is Villa Sarch í, with an area of 4 hectares located in the highlands of about 1600 meters above sea level. The fruits of the coffee harvested are sent to the family's own Herba é processing plant, and the production and processing quality of the coffee are monitored throughout the process.

The estate of Chateau Lyon, Costa Rica, processed by Herba.

1600 meters in the western valley Costa Rica 2015 COE champion deal with the manor originally mainly cultivated the unique local variety of the western valley-Villa-sarchi, which is a bourbon variety with the characteristics of strong wind resistance and preference for high altitude environment, raw beans have excellent acidity and a variety of fruit flavor, high sweetness Coupled with Herba Flavor's first-class honey processing skills in Costa Rica, the manor easily won the 2015 COE championship and set an ultra-high price tag of $42 per pound!

The unique nectarine flavor of the sun, the fruit flavor has been relatively mediocre in Costa Rica is very rare; milk cocoa as the base for a clear flavor of nectarine and rock sugar sweet.