Costa Rican Volcano Coffee effect of High altitude Volcanoes on the growth and Flavor of Coffee beans in Tarasu

Costa Rican Tarasu coffee grows in high-altitude volcanic soil, where cherries ripen more slowly, giving it a rich and rich flavor. Single-origin Tarrazu Estate coffee, known as one of the best coffee in the world, is roasted to medium color to retain its natural fullness, elegance and rich flavor.

Certification:

Kosher certification

Rainforest Alliance Certification

Flavor notes ​​: apricots, juicy oranges and tropical fruits

Processing: washing process

Baking: medium baking

Drying: patio and machinery

Farm: regional Land-Tarazu Manor

Ph: 5.1

Similar products: Costa Rican original Tarasu also has decaf and deep baking

Single-origin coffee: growing on high-altitude volcanic soil

Certified authenticity: Costa Rican coffee is one of the most delicious coffee in the world, with its light, clean taste and wonderful aroma. Coffee should have a complete body and excellent acidity. The authentic Costa Rican Tarazu should have a silky taste, almost buttery taste and charming aroma, creating an excellent eloquent image. 100% pure Arabica Costa Rica Tarasu gourmet coffee is usually rare on the market, and many other coffees are often a mixture of misleading propaganda.

History and processing of Costa Rican primitive Tarasu Coffee: Costa Rican primitive Tarasu coffee grows on small farms in the mountains around the town of San Marco de Tarasu, south of the capital San Jose. The county-level manor, located in the Peris River basin in the Tarazu Highlands, produces Costa Rican coffee with the characteristics of Tarazu. Gravel Road connects farms with the nearby towns of San Pablo, San Marcos and Santamaria to form a coffee network known as "Los Angeles", or saints, which is recognized by the world as a pioneer of Costa Rican coffee exporters from the New World to Europe. The combination of volcanic soil, cool temperatures, humid climate, plenty of sunshine and tropical seasons provides a primitive environment for the growth of Arabica trees. In addition, Tarazu's coffee farm is the highest in the country, which means that their cherries are the last to ripen and harvest. Growing at an altitude of 4600 feet or more, the coffee beans produced are more acidic than those grown at low elevations, giving them a richer flavor. In addition, Costa Rican Tarasu coffee beans are described as harder, stronger and denser because they lose less weight than other coffee beans. In order to optimize the relevant taste, the cherries of the coffee factory must be harvested at the right time. The entire Costa Rican coffee harvest is picked by hand to ensure the quality of each bean, and each tree is actually visited four times to pick only the best fruit when it is ripe. When coffee beans arrive at a coffee factory in Costa Rica, extra care will be taken in the handling, inspection, classification and processing of coffee beans to ensure that any defective products are removed. The demand for Costa Rican Tarasu coffee requires very high-quality control procedures to ensure the richest and freshest aroma and flavor. The harder beans are then packaged and shipped there for baking. It takes longer to bake these hard coffee beans than those grown in low-altitude areas near the ocean.