Introduction of Coffee Flavor characteristics of Amista Manor in Tara Pearl area of Costa Rica
Producing area: Tarazhu producing area of Costa Rica
Manor: La Amistad Manor
Altitude: 1200-1300m
Variety: Kaddura, Kaduai
Treatment: washing
Flavor: dry aroma is vanilla aroma after cooking to give out citrus aroma, citric acid is very sharp, not muddy, taste bright, clear and vibrant, aftertaste orange sweet light, this baking degree emphasizes the acidity clean and sharp side of Amista manor.
La Amistad Manor, located in Tara Pearl, Costa Rica, is an excellent manor for water extraction and washing. Coffee grows in privately owned nature reserves at an altitude of 1200 ~ 3100 meters. Amista Manor strives to protect the natural ecology. The nutrients and fertilizers for coffee come from the mixture of animal excrement and the peel, pulp and fallen leaves of coffee. The planting process strictly abides by organic norms and raw beans have been certified by OCIA International Organic Agriculture improvement Association.
La Amistad Manor beans in Costa Rica, defective beans are about 3% selected by hand, weight loss ratio of roasted to light roasted (city) coffee beans is 14%, empty shell beans and bad beans account for 2%, defective beans have the same appearance and color, and the sound of crisp baking during baking is less scurf and empty shell. La Amistad Manor beans are a clean, balanced and elegant Costa Rican coffee with no unnecessary flaw pollution.
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Cosagual cooperative production area, Honduras: Copan Manor, Honduras: Cosagual cooperative altitude: 1200-1800m varieties: Kaddura, Kaduai treatment: washing flavor: ground peanut almond nut flavor, cooked with jasmine or violet flowers, albino plum sour taste smooth smooth mouth slightly smoky taste, remaining
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