Sunburn treatment of Shumawa Manor in Costa Rica, is the Vera sa odd species Robusta or Elaraby?

Global coffee bean tree species are mainly divided into: Arabica and Canephora, of which Arabica coffee beans account for more than 100 coffee varieties of 70%-80%coffee. The more common coffee is Arabica Arabica, with outstanding personality and unique flavor, which is the main force of boutique coffee, mainly used in coffee shop management and high-end coffee market supply. Robusta Robusta, with rough flavor and high caffeine content, is not a boutique coffee. It is often used in instant coffee processing and Italian coffee mixed beans.

Ethiopian Typica and Yemeni Bourbon are the oldest coffee varieties known so far. Many Arabica variants have been derived after they were transplanted from the country of origin to Central and South America and Asia. The small seed coffee cultivated in Yunnan, China is one of the Typica variants, and there are Bourbon variants in other regions.

Iron pickup "Typica" iron pickup, the name sounds majestic, but in fact it is not so strong. It has weak physique, poor disease resistance, easy to catch rust leaf disease and less fruit yield. It is one of the oldest native varieties in Ethiopia, and many Arabica are derived from iron pickups!

The parietal leaf of the iron pickup is bronzed, and the bean grain is large, pointed, oval or thin. Everyone is familiar with the well-known Mantenin, Blue Mountain, Elephant Bean, Kona, Yunnan Dou …... Wait. They are all derived from iron pickups.

Bourbon "Bourbon" bourbon is an ancient and excellent variety juxtaposed with iron pickup, and some botanists believe that bourbon is an early variety of iron pickup transplanted to Yemen.

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

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.