The Central American coffee bean brand Costa Rica Tarazu flavor nut caramel is rich and charming.

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Front Street-Costa Rica Tara Pearl Production Area Introduction

Costa Rica's flavor has always been stable, less sharp than Guatemala, drink quite mild and soft, sour, sweet and chocolate bitter, inclusive, extremely balanced, is the classic flavor of gourmet coffee. Seven coffee producing areas: Duriaba Valley (northeast of the capital), Central Valley (northwest of San Jose), Western Valley (west of the capital), Three Rivers District (east of the capital), Blanca (southeast of the capital), Orosi (north of the capital), Tarazhu (south of the capital) Among them, Central Valley, Tara Pearl and Three Rivers are the most famous.

Costa Rica's Tara Pearl region accounts for about 35% of Costa Rica's total production. Tarazul is Costa Rica's most important and high-quality production area. In addition to microbatches, Tarazhu produces large batches of ultra-high quality coffee. Tarazhu is located in the picturesque Central Valley of Costa Rica. Dry rain two distinct seasons, perfect soil composition and terrain, elevation about 1200-1800m. All these factors make this area a well-deserved perfect cultivation area for Arabica seeds.

The name "Tara Pearl" comes from the ancient Huerta Indians who settled here. Costa Rica typically grades green coffee beans according to a double standard of elevation and blemish. According to the altitude classification, it is SHB (Strictly Hard Bean) and HB (Hard Bean); according to the defect rate, it is divided into EP (European Standard) and USP (U.S. Standard). EP requires a lower defect rate than USP. This Costa Rican SHB EP is Costa Rica's high-quality, large-batch coffee.

Coffee with rich layers and vitality. It has a charming aroma of soft spices, a strong burst of acidity, and a dense nutty background.

Costa Rica is best known for its honey-treated, sun-dried green beans with mucous membranes. After coffee beans have been stripped of their outer pulp, they have a thick, gelatinous layer. The traditional washing method is to wash it with clean water, but because of the water resource limitation of some high-altitude producing areas, this direct drying method has appeared.

Knowledge points: honey treatment process is vulnerable to pollution and mold damage, need to be closely guarded throughout, constantly turning, accelerate drying, in order to avoid bad fermentation taste.

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

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