What is tanning treatment? Sun treatment of Vera Saatchi at Shumawa Manor in the western valley of Costa Rica
Costa Rica is located in the Central American isthmus, and is simultaneously regulated by Pacific and Atlantic currents and sea breezes. There are many towering volcanoes up to 2000 meters above sea level in Costa Rica. Coffee berries grow slowly in the fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor.
Costa Rica began growing coffee two hundred years ago, first on the slopes of the Poas and Barva volcanoes, today known as the Central Valley. After years of development, Costa Rica has eight main producing areas, namely: Guanacastes, WestValley, CentralValley, Turrialba, Orosi, TresRios, Tarrazu and Brunca.
According to ICO, Costa Rica produces about 1.6 million bags of Arabica coffee a year, which is far higher in quality and price than Central American countries such as Guatemala and Honduras.
Costa Rica can be divided into two seasons each year. The dry season is from December to April, when coffee is harvested, while the rainy season is from May to November. In recent years, micro-processing plants have been set up one after another, and since the water consumption is only 5% of that of traditional washing plants, and does not require huge sinks and exposure fields, the investment required is relatively small. The "honey-treated coffee" with low acidity, high complexity and strong sweetness has become the target of competition in the coffee industry in recent years, and the outstanding ones have greatly enhanced the international popularity of the estates.
Shumawa Manor, Costa Rica, is a very young manor; FranciscoMena, who was originally engaged in the coffee trade, bought the land and retained most of the original forests, only a small part of it was developed as a coffee growing area to maintain the natural ecological balance of the estate.
Shumawa Manor is about 1670-1790 meters above sea level. In the western valley, another well-known producing area in Costa Rica, the poor temperature, coupled with fertile soil, is very suitable for coffee cultivation.
The landowner FranciscoMena introduced a high-quality variety in the top 13 of the Super Cup, the bourbon mutant, Vera Saatchi (villasarchi). This is a rare variety bred through the cross of red bourbon tree species. Strong wind resistance, preference for high altitude environment, excellent acidity and a variety of fruit aromas, high sweetness, bright and delicate citrus acidity and low raisin and nut aromas, high complexity and full balance.
Most of the manor is left to the forest to maintain the natural environment. In the manor arrangement, also took a lot of thought, for broken wood, rotten wood, weeds and so on do not use the traditional way of burning, but the wood is broken into pieces, and mixed with organic fertilizer, used as fertilizer on the farm.
Country: Costa Rica
Grade: SHB very hard beans
Producing area: orange County in the western valley
Altitude: 1670-1790 m
Treatment: insolation
Variety: Vera Saatchi
Producer: Shumawa Manor
Flavor: honey apple, air-dried berry, yellow fruit notes
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What is honey treatment? SHB Coffee treated with Red Honey at Fire Phoenix Manor in the Valley of Central Costa Rica
Honey treatment is a kind of treatment between sun treatment and water washing. It keeps the coffee clean by washing, and because it is dried in the sun together with the pulp mucosa, it greatly increases the sweetness and caramel flavor of the coffee (the sugar content of the pulp mucosa is extremely high). Honey treatment first appeared in Costa Rica in Central America, mainly because of some high elevations in Central America.
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Boutique Coffee Manor in America Royal Coffee from St. Roman processing Plant in Tarazu, Costa Rica
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 small societies
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