Costa Rican boutique coffee roasts single beans most suitable for summer
As many people know in the boutique coffee world, Costa Rica Tarazhu is located in the fertile volcanic region of Central America, where it has a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude and dense forest natural shade. It provides a unique growth environment for coffee growth.
Today, Brissta Coffee West Point training School will bring friends Tara beads, coffee beans from the most famous producing area in Costa Rica, and beans from LA pastora Farm. At present, the Tarazhu Cooperative has 26 member farms. The Tarazhu region is arguably the most famous coffee producer in Costa Rica, and the most famous Tarazhu farm in Costa Rica is produced here.
Tarazhu coffee raw bean color is blue-green, with the characteristics of extremely hard beans, round beans, small particles, slightly poor uniformity, using full washing treatment, the variety is Kaddura of Costa Rica, in order to highlight its refreshing and clean taste, we use light to medium baking.
The cup test shows that the roasted caffeine is moderate in thickness, smooth and smooth, with slightly sour taste in the mouth, rich sucrose flavor, rich dry aroma, similar to the fragrance of sweet-scented osmanthus, the fragrance will fade after brewing, and the taste will be softer after lowering the temperature. it's a good coffee to drink in summer.
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Ecuadorian boutique coffee is rare and precious coffee.
Ecuador is a rare and precious coffee from South America. Although it comes from Ecuador, this bean is rarely named Ecuador, but it is directly named Galapagos after its origin. The island is more than 1000 kilometers away from Ecuador. Because it is far away from the land, the vegetation is rarely destroyed, so it has always been an isolated treasure trove of plants.
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The professionalism of professional coffee roasters
With the popularity of the third wave of boutique coffee, freshly roasted boutique coffee is popular with enthusiasts. Some people like level and balance when tasting coffee, while others think that it is difficult to change the taste habits formed in different regions because it is not bitter. Only the roaster needs to redouble the flavor brought by shallow, medium and deep roasting and the difference in taste that can be brewed by various utensils. For example:
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