Coffee review

Costa Rican Coffee planting, introduction of Strawberry Sugar in Milasu Manor in Tarazu area

Published: 2024-07-14 Author:
Last Updated: 2024/07/14, As we all know, it is called the coffee growing belt between the Tropic of Cancer and the Tropic of Cancer. The American region is located in the coffee growing belt, and there are many famous coffee growing countries in North America, such as Panama, Honduras, Costa Rica, etc., among which Costa Rica coffee was first introduced to Central America and other countries.

As we all know, it is called the coffee growing belt between the Tropic of Cancer and the Tropic of Cancer. The American region is located in the coffee growing belt, and there are many famous coffee growing countries in North America, such as Panama, Honduras, Costa Rica, etc., among which Costa Rica coffee was first introduced to Central America and other countries.

Costa Rican coffee cultivation

Costa Rica is located in the Central American Strait, bordering Nicaragua and Panama, the Caribbean Sea to the east and the Pacific Ocean to the west. The coast of Costa Rica lies on a plain, while the middle is cut off by rugged mountains. The climate belongs to tropical and subtropical climate, which is divided into rainy season (April-early December) and dry season (late December to April). The annual average temperature is between 15-26 ℃.

The country also has volcanic areas, fertile volcanic soil, good drainage and suitable climate, so it produces high-quality coffee beans, all of which are Arabica species. The Costa Rican government attaches great importance to coffee cultivation and quality. The Costa Rican Coffee Institute ICAFE was established in 1948 to study coffee varieties and cultivation and to promote Costa Rican coffee around the world. In addition, the government issued a decree in 1989 banning the cultivation of Robusta in the country.

Tarazhu producing area

There are eight coffee producing areas in Costa Rica-Western Valley (Valley Central Occidental), Central Valley (Valley Central), Tarazu (Tarrazu), Sanshui River (Tres Rios), Orosi (Orosi), Brenka (Brunca) and Turrialba (Duli Alba), almost all of which are distributed in the central mountains.

But when it comes to Costa Rican coffee, Tarazu is the first area that comes to mind, and it is also the first certified area of origin in Costa Rica. The producing area is located in central Costa Rica, in the province of San Jose, which is affected by warm and humid air currents from the Pacific Ocean, with annual rainfall of 2400 mm. Coffee grows in an area of 1500-2100 meters above sea level and has fertile volcanic soil. provides an excellent environment for coffee cultivation. Almost all the coffee produced here is hard beans, with pleasant acidity, chocolate, floral and fruity flavors, and is loved by everyone. As the region is relatively famous, Costa Rica registered the coffee origin name "Caf é de Tarraz ú" with the European Union and the World intellectual property Organization (WIPO) in 2019 to protect the coffee produced in the region. The entry-level selection of Qianjie Coffee includes coffee beans from the Tarazu region of Costa Rica.

Milasu Manor

Milasu Manor is a smaller coffee estate in the Tarazu producing area, which is managed by Esteban Sanches and his family. Esteban was originally a member of the family of Candle Manor next door. Because of his love and insistence on coffee, he set up a separate estate and named it "Milasu Mirazu", which means "overlooking Tarazu".

The owner of the manor, Esteban, graduated from the Agricultural University of Costa Rica with a fine coffee degree and devoted his knowledge to the manor. in addition to trying to grow the native species ET47 in Ethiopia, he handled the design and assembly of the small wet treatment machines in the manor treatment plant. As Esteban focused on the research of machines and coffee, nearby farmers called him Dr. Robot and coffee expert.

Raisin honey treatment

The method of retaining 100% pectin and zero water treatment on raisin honey treatment increases the difficulty of honey processing method and requires strict control of time. First of all, the collected coffee berries will be put into the sink for flotation, screened and dried in the removal of peel and pulp, sun-drying, in order to dry evenly, need to keep turning, but also to control the frequency of flipping to ensure the coffee fermentation process. This treatment will make the coffee sweet and have the taste and balanced acidity of white wine as well as strong fermented aroma.

Front Street Coffee Costa Rica Milasu Manor Strawberry Sugar Coffee Bean producing area: Tarazu Manor / processing Plant: Milasu Manor elevation: 1700 meters above sea level: rose summer ET47 MAICO SL28 treatment: raisin honey treatment flavor: raisin strawberry candy rose cream

The strawberry sugar coffee beans of this Milasu estate in Costa Rica from Qianjie Coffee are treated with grape dried honey and moderately roasted. The front street will smell fresh rose flowers and taste strawberries, raisins and almonds in the front street, which is full of sweetness and silky taste.

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