The Holy Cross Manor in Costa Rica introduces the characteristics of Kenyan washing treatment.
Costa Rica Holy Cross Treatment Field Ridge Kenyan Wash
Country: Costa Rica Fiscal year: 2003
Production area: Tarrazu
Altitude: 1650-1975m
Treatment method: washing
Grade: SHB
Breeds: Kadura, Kaduai
Flavor description: lemon, wild ginger flower, citrus, orange, grapefruit, good cleanliness
Costa Rica Santa Cruz Treatment Site
The Zamora Picado family started their coffee business in the 1970s, when Egidio Zamora Navarro, owner of the estate, grew coffee in Alto Canet, a micro-block in the Tara Pearl region, where the Santa Croce is currently located. Today, under the core policy of meeting the needs of international consumers and creating market value, the second generation operators, Jacob, Esteban and Felipe, focus on the operation of their own processing plants, focusing on the production of small batches of fine products, subsequent fine processing procedures and the sale of fine coffee.
Coffee Farm of the Holy Cross:
El Olivo
El Pino(#7 in Costa Rica 2019 COE)
El Pozo
El Alto
El Anono
Los Crestones
The coffee growing area is located at Tarazhu, where the mountains stand at an extremely high altitude, reaching up to 1975 meters, thus having the relative geographical conditions to achieve the bright acidity and unique flavor of coffee. The annual average temperature is 24°C-12°C, sufficient annual rainfall of 2400 cm, relative humidity of 84%, humidity in dry season is greatly reduced, and it can also provide a good dry environment for green beans during drying stage. Under the current plan of the estate owner, the Holy Cross treatment plant produces only about 200 quintals (about 20000 kg) of raw beans per year, of which Kadura and Kaduyi are the main varieties. Shoucheng's carefully selected Kenyan washing batches, acidic brightness, and delicate flavors of citrus fruits and flowers are all amazing.
- Prev
Miyet Rizhao Lemon Tree Manor in Nicaragua introduces the deep fermentation sun red bourbon flavor?
Nicaragua Miyet Chateau Red Bourbon Deep fermentation Sun country: Nicaragua production area: Matagalpa (Matagalpa) altitude: 850-1150 m treatment: deep fermentation Sun Grade: SHG Variety: red bourbon Flavor description: bitter sweet chocolate, cream, cheese, fermented strong "Funky", from the creation of a special and delicious flavor spectrum
- Next
What is the flavor of washed coffee in Panama Morning Fog Manor? Introduction of Santa Clara producing area
Country: Panama: Santa Clara (Santa Clara) altitude: 1500 m treatment: washing grade: SHB varieties: Kaddura, Kaduai Flavor description: citrus, sugar, orange, high mountain tea, white pomelo aftertaste, sticky Santa Clara area (Santa Clara): fertile coffee garden has a clear river brought by Chorerra Falls
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?