Costa Rica Tarazu St. Roman processing Plant Royal Coffee freshly roasted Black Coffee beans Super Grade

The best coffee in Costa Rica seems to come from small processing plants, spread across several major coffee producing areas, including Tarazu and the western valley. This so-called coffee revolution originated 15 years ago and has greatly changed the way bean baking experts and importers think about Costa Rican coffee. Take the processing plant as the center, collect coffee beans from the surrounding small farms for processing, most of these farms are made up of small communities or families, growing coffee on their own small farms or land, and all the coffee is treated and dried by a small processing plant. The quality and flavor of Royal Coffee are very unique, which is largely due to the cooperation between coffee producers and us. St. Roman treatment plant, the use of water washing treatment, with a strong flavor. Coffee cherries are well-known for their rich and solid taste. Coffee cherries are hand-selected by coffee growers to remove overripe or immature cherries, and then production processing is carried out. 3 disc aagaarde peeling machine is used to remove the skin and pulp, and then the machine is divided into three grades according to the density of coffee beans. Grade 1 and 2 raw beans are fermented separately, while grade 3 is low-quality raw beans. The raw beans were fermented in a cool place for about 24 to 36 hours. After fermentation, the raw beans were washed and graded again according to the density on the cleaning channel, and then the raw beans were randomly soaked in clear water overnight. After the processed coffee has been roasted, the bitter sweet chocolate flavor is as thick and sweet as cream sugar, with low-key wine acidity and aroma, and the fruit sweetness of chocolate beans is forgettable.

Costa Rican coffee cultivation was introduced by Cuba in 1779 and exported for the first time in 1820. There are about 32000 coffee farmers, with an average planting area of less than one hectare (10000 hectares) per farmer. Costa Rica has a population of 41 billion (2006), with a coffee planting area of 82500 hectares and an annual production of 1.7 million bags (60kgs per bag). The annual domestic consumption is 380000 bags, with an average annual national consumption of 5.5kgs, which is higher than that of Japan (consumption 4kgs). At present, Taiwanese are only slightly higher than 1kg.

Costa Rica is the country where coffee was first introduced into Central America. It has a long history and has a complete coffee organization from production to marketing system. Because it is located in the Central American Gorge, there are many volcanoes, it has the natural advantages of sunshine and land, and the climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, the coffee produced has the characteristics of local micro-climate and soil conditions, in terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as one of the world-class high-quality coffee. Costa Rican coffee has been cultivated for two hundred years. It was first planted on the slopes of the Poas and Barva volcanoes, today known as the Central Valley (Central Valley). The seven main coffee producing areas are distributed from northwest to southeast, along with the inland central plateau.

Costa Rican volcanic terrain with fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall is one of the reasons why coffee has become one of the main agricultural products in Costa Rica. The seven major producing areas are: Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba and Brunca.

Flavor description: berries, caramel, cream, subtle spices.

Costa Rica San Ramon Royal Coffee

Country: Costa Rica

Grade: SHB

Altitude: 1700m

Producing area: Tarazhu producing area

Baking degree: medium depth baking

Treatment method: washing treatment

Variety: Kaddura, Kaduai

Processing plant: St. Roman processing plant

Flavor: berries, caramel, cream, subtle spices