What is the flavor of Costa Rican Tarazhu coffee beans? introduction to Tarazhu Shepherd Boy Manor Coffee

Costa Rica Tarazu Shepherd Boy Manor

Country: Costa Rica

Producing area: Tarazhu producing area

Altitude: about 1400 to 1600 m

Treatment: washing

Variety: Kaddura, Kaduai

Grade: SHB

Flavor: delicate sweet and sour taste of green apple, white grape and grapefruit, middle nut, walnut, caramel, almond, cream, vanilla and spice finish.

At present, the standard of living in Costa Rica is the highest in Central America, and in the case of high domestic personnel costs, raw beans are also more expensive than other countries.

There are many small-scale farmers in Costa Rica and agricultural organizations are formed, and even the delicate processing of coffee before export can be done in the same place.

Except for the fallen coffee pulp, it is used as organic fertilizer, and the peeled endocarp is used as fuel for the dryer. The coffee grown in the country is all Arabica, of which Kaddura and Kaduai account for more than 80% of the total coffee production in Costa Rica. Due to the importance of environmental protection, half-washing or half-sun methods that can reduce the amount of water are mostly used.

In the grade classification, the altitude is usually divided into: the highest SGB, descending to GHB and HB in order. The boutique beans are those with the least defective beans in SHB coffee beans. In terms of coffee aroma, the higher the altitude, the stronger the acidity, mellowness and aroma, but because most of the Costa Ricans belong to Kaddura, the aroma of coffee is stable but weak. The coffee beans from Tarazhu are hard and full-bodied. It is one of the world-famous producing areas.