Costa Rica Tala Beads Musicians Series Coffee Bean Taste Characteristics and Region Information Candle House

Costa Rican coffee

The flavor of Costa Rican coffee has always been very stable, soft and balanced to drink. It has both sour, sweet and bitter aroma, which is the classic flavor of coffee. The coffee industry in Costa Rica started very early, and coffee began to appear in Costa Rica in 1729, when it was introduced from Cuba. The first coffee was shipped to Colombia and Chile in 1820. In 1832, the local government promulgated a law that "there is land for growing coffee", meaning that coffee farmers can own the land directly if they grow coffee on any land that is not occupied. This policy has encouraged many people to grow coffee and promote the development of coffee, which has led to the fact that most of Costa Rican coffee comes from private estates. In 1854, with the help of William Lyon, captain of the British merchant ship, William Lyon, an importer and exporter successfully shipped 100 pounds of coffee to London, which was praised by British aristocrats as the golden bean from Costa Rica. since then, coffee has become the main cash crop of Costa Rica and changed the humble status of the former Spanish colonies.

Different producing areas will produce different flavors. If we want to pursue different flavors of coffee, we need to know the relevant information about different producing areas.

There are eight Costa Rican coffee producing areas, namely: West Valley in the western valley, Central Valley in the central valley, Tarrazu in Tarasu, Tres Rios in Sanhe, Orosi in Europe, Brunca in Brenka, Duli Alba Turrialba and Guanacaste in Guanacaster.

Tarrazu (Tarazhu): coffee is planted at an altitude of 1300-2000m.

Tres Rios (Sanshui River): coffee is planted at an altitude of 1400-1800m.

Valley Central Occidental (Western Valley): coffee is planted at an altitude of 1200-1650m.

Valley Central (Central Valley): coffee is grown at an altitude of 1200-1600m.

Orosi (Eurosi): coffee is grown at an altitude of 900-1200 m.

Brunca (Bronka): coffee is grown at an altitude of 800-1200m.

Turrialba (Duli Alba): coffee is grown at an altitude of 600-900m.

Tarasu (Tarrazu) is one of the major coffee producers in the world. Its strict quality makes it one of the most valued coffee producing areas.

Here, let's focus on the Tarasu producing area.

At 1200-1700 meters above sea level, the producing area is from December to March, with smooth taste and bright acidity.

Representative Coffee: Costa Rican musician series [Bach Coffee beans] [Beethoven Coffee beans] [Mozart Coffee beans] [Chopin Coffee beans]

Mozart, Carnett Manor, Costa Rica

Producing area: Tarazhu

Variety: Kaddura, Kaduai

Altitude: 1950

Treatment: raisin honey treatment

Flavor: sweet osmanthus, berries, fermented wine, raisins

Costa Rican Carnett Manor musicians Beethoven Series

Producing area: Tarazhu producing area (Tarrazu)

Manor: Carnett Manor (Finca Canet)

Variety: Huang Kaduai (Yellow Catuai)

Altitude: 1900m

Grade: very hard bean SHB

Treatment: washing

Flavor: citrus, black tea, caramel

The meaning and rules of the name of Costa Rican coffee raw bean:

The method of dealing with the graded names of national producing areas

Costa Rican Carnett musician series Bach

Country: Costa Rica

Producing area: Tarazhu

Altitude: 1950m

Treatment: raisin honey treatment

Grade: very hard bean SHB

Variety: Kaddura

Flavor: tropical fruit, nut, cream, fermented fragrance

In addition to the musician series, there are other producing areas of coffee in Front Street, such as blueberries from Stonehenge Manor in Brunka, southern Costa Rica, which are treated with anaerobic honey, where the soil is a mixture of red mud and plaster to form beans with high density and high sweetness. It shows blueberry fudge and fermented aromas.

Candle Manor in Costa Rica (Tara Zhu) is also famous for its coffee beans.

Small Candle Manor is the award-winning manor of CoE in Costa Rica. Costa Rican rose summer coffee beans are relatively young in the manor, but also because of different soil and water customs and microclimate, produce different Costa Rican rose summer coffee flavor, but also exquisite. The acid is rich and the tail rhyme is long. With distinct aromas of almonds, plums, citrus, sweet flowers and berries. La Candelilla, translated as "Little Candle", is named after the fireflies that light up a nearby stream on a summer night.