How does Costa Rican Red Honey deal with Coffee? introduction to the treatment of Tara Zhu Castro Family Coffee

Located in the high mountains of the South Pacific south of San Jose, the capital of Costa Rica, the Tarazu region has one of the highest planting densities in Central America, with many farms 2000 meters or more above sea level. It is called "Zona de Los Santos" locally because of the number of towns with "San" or "Santa" in its name.

The climate of Tarraz ú has two distinct seasons. The rainy season lasts for seven months (May to November) and the dry season (December to April). This encourages even coffee blossoms. The average annual precipitation is between 2400 mm (94.5in) and the annual average temperature is 19 °C (66.2 °F).

Tarrazu's fertile volcanic soil and rolling hillsides are ideal for agricultural production, with small farmers growing bananas, avocados and oranges as well as coffee handed down from generation to generation. Tarrazu has a strong community and family spirit, and producers proudly take care of their land. Many farms in Tarraz ú include virgin forests and a degree of shade trees, dotted with coffee, and producers should pay attention to protecting the natural water that emerges from the hillside.

Juanachute micro-processing plant is one of the earliest mills of its kind. Louis Anastasio Castro (Luis Anastasio Castro), also known as Tacho, was an early adapter for miniature mill models. Many other micro-factories have learned from his efforts. Juanachute's operations include several different plots throughout the Los Santos area and factories near the town of San Pablo. In a miniature factory, the whole process is controlled. Everything from growing coffee trees to sealing jute bags is done under the supervision of Don Tacho.

The Castro family also owns a small bakery and coffee shop in San Pablo. Luis Anastasio, one of Tacho's sons (named after his father), is in charge of launching the barista education program at the local high school, which has 30 graduates each year. Luis Anatacio (Luis Anatasio) also participated in the Costa Rican barista championship, proudly serving coffee from Juanash.

Don Tacho is proud of his farm, factory and final coffee product, and does his best to maintain all three. This year is the second year that he and his family have devoted more energy to establishing direct contact with buyers. Abraham, another son of Tacho, works for our export partner CECA and is able to build relationships in major markets. The factory produces different types of coffee, separated by plot and process. We are pleased to continue to establish a partnership with Juanachute and to introduce more small quantities from the different farmland they process in different ways.

Honey-treated coffee is dried on an elevated bed and dried in plenty of sunlight for 14-21 days.