Introduction of Costa Rican Chopin Coffee Flavor Costa Rican Coffee beans at altitude
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Introduction to Costa Rican Chopin Coffee in Qianjie
Costa Rica, located in the Central American isthmus, is controlled by Pacific and Atlantic currents and sea breezes at the same time, and there are many towering volcanoes up to 2000 meters above sea level. Coffee berries are able to grow slowly in the fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor.
Costa Rica can be divided into two seasons a year. The dry season is from December to April, the coffee harvest is from December to April, and the wet (rainy) season is from May to November. In recent years, micro-treatment plants have been established, and since the water consumption is only 5% of that of traditional washing plants, and does not require huge sinks and exposure fields, the investment required is relatively small. The "honey-treated coffee" with low acidity, high complexity and strong sweet flavor has become the target of competition in the coffee industry in recent years.
Coffee was grown in Costa Rica two hundred years ago, first on the slopes of the Poas and Barva volcanoes, now known as the Central Valley. At present, Costa Rica has eight main producing areas: West Valley in the western valley, Central Valley in the central valley, Tarrazu in Tarazu, Tres Rios in Sanhe, Orosi in Europe, Brunca in Brenka, Duli Alba Turrialba and Guanacaste in Guanacaster.
Tarrazu is one of the main coffee producers here. Tarazhu production area also has a certain history of coffee production, has been favored and recognized by the British royal family, and even praised in the Pope's speech.
Chopin of Carnett Manor in Costa Rica
Producing area: Tarazhu
Variety: Huang Kaduai
Altitude: 1700m
Treatment: raisin honey treatment
Flavor: rose, raisin, berry, fruit tea
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