Costa Rican Black Honey Coffee beans Tarazhu producing area Costa Rican Coffee Black Soul hand

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Front Street Coffee-Costa Rica Tara Pearl Region Introduction

The Republic of Costa Rice in southern Central America, its coffee quality is similar to Colombia coffee. Costa Rica Tarajoo coffee is famous for its full grains, ideal sourness and sweetness, with a hint of charming orange and unique berry flavor.

High-quality Costa Rican coffee is known as "extra-hard" and can be grown at altitudes above 1500 meters. Altitude has always been a problem for coffee growers. Coffee beans are better at higher altitudes, not only because higher altitudes increase the acidity of coffee beans and thus enhance flavor, but also because lower night temperatures at higher altitudes cause trees to grow slowly, thus making coffee beans more flavorful.

In addition, due to the high altitude drop caused by sufficient rainfall, the growth of coffee trees is also very favorable. However, while there are many advantages to growing coffee at higher altitudes, the additional transportation costs associated with it must be taken into account, which may well make coffee production unprofitable. Costa Rican coffee has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify beans of irregular size.

Costa Rican coffee is full of particles, with ideal acidity and unique aroma. Costa Rica's high latitudes produce coffee beans famous in the world, rich, mild taste, coffee beans here are carefully processed, it is because of this, only high-quality coffee. Costa Rica is located south of San José, the capital of Tarasu, and is one of the country's most valued coffee plantations. Tarrazu is one of the world's leading coffee producers.

Costa Rican coffee varies in taste, although subtle, depending on the region where it is grown. Tarazu is a well-known emerging area with the best soils and high yields in Costa Rica. Generally speaking, in the same country and the same region, even if a variety of coffee is cultivated and produced, the same quality of coffee cannot be received every year. This is because coffee is susceptible to natural influences such as wind, rain and sun. Despite this, Tara Pearl can pride itself on its fresh berry, Fanta, and bright, dry coffee notes.

What flavor does Costa Rica sun treatment have? Front Street Coffee Share a Costa Rican sunburned black soul as an example to share

Parameters & methods: grinding degree: BG 5R (Chinese standard 20 sieve pass rate 58%), water temperature: 90℃, powder water ratio: 1:15.

Steaming with 30g of water for 32 seconds, filling water to 126g, continuing to fill water to 228g when the water level drops and is about to expose the powder bed, removing the filter cup when the water level drops and is about to expose the powder bed.(Steaming starts timing) Extraction time is 1 minute and 50 seconds.

Flavor: It smells of fermented wine and almond. The entrance is sour notes of dark plum, citrus and green apple. The middle part begins to emerge dark chocolate and nut flavor, and the tail part is light sugar sweetness. After the temperature drops, the entrance has tropical fruit-like sour and sweet taste. The middle part is creamy and honey-like sweetness. The finish has some fruit tea feeling.

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