Costa Rican Coffee-Costa Rican Coffee-Costa Rican Coffee

It is high time to introduce this Costa Rica, a friend I haven't seen for a long time, but this year's new debut is a new feeling. The more I want to give a detailed description of this bean friend who has come from afar, the more I suffer from not having enough information to write about it. Since even President Xi has begun to visit Colombia, I quickly keep up with the current situation and present this excellent bean from China and the United States.

Costa Rica, the first economic power in China and the United States, is known as' Central America Switzerland'. Of course, in addition to its unique beautiful scenery, it is also famous for its' extremely high happiness index', as well as its coffee. For enthusiasts, the first phrase that comes to mind when it comes to Costa Rican coffee is' equilibrium 'and' purity'. That's right-balance is the greatest character of Colombian coffee, while purity is its greatest virtue. Of course, most commercial-grade coffee beans feel almost mediocre and can only be described as' coffee flavor', but the boutique Kodak is a perfect balance between tropical fruit flavors and bitter coffee, making the taste purer, pure to completely transparent-like a crystal cup filled with bananas, pineapples, cherries, cherries, strawberries, peaches and grapefruit in the blink of an eye These colorful fruits turn into amber liquid again-this is the real image of this Helsar de Zarcero!

Why is it so pure? Why are so many fruity flavors so vivid? Let's go to the origin to find out.

This bean comes from the city of Naranjo in the western valley of Colombia. It is one of the many small boutique raw bean processing plants in Colombia. In addition to the use of advanced machine operation of exquisite washing processing, the unique geographical environment is the key factor to achieve its excellent quality. The pleasant climate of the region makes tourists linger all the year round, the dry and wet season is obviously more conducive to coffee production and harvest, and the volcanic ash soil injects more nutrients into the growth of beans. The altitude of 1650-1800 meters above sea level provides enough temperature difference between day and night to make the beans fuller-the first-class' very hard beans' are produced here.

Such beans naturally perform well when baking. After the Jasper beads are put into the boiler, they begin to change from Jasper to Topaz. The beautiful color is accompanied by a beautiful aroma, which is both eye-pleasing and heart-pleasing. The baking degree of high is enough to give full play to the sweet and sour notes of its tropical fruit combination, while the moderately low mellowness is gentle and rich. Even if people drink coffee for the first time, they will not have any burden, because that very small amount of bitterness is also hidden behind the sweet and sour taste, which is almost hard to detect. Even after it is cold, the mellow degree is still hidden in the deepest part. Push syrup-like sweetness to the tip of the tongue-what a sweet and sour early summer! What a fresh and pure Costa Rica in early summer!