Where can I buy coffee beans on the Royal Coffee Network of the St. Roman processing Plant in Costa Rica? Where are the coffee beans going?

1. When buying beans online, pay attention to the production date, shelf life, packaging seal, roasting degree of coffee beans, type of coffee beans, and your utensils to determine what beans you want. If you use blue mountain beans to make ESP, it is indeed a more unconventional way, but it is also too unprofessional and expensive, and the taste is not very good.

Beans with a production date of at least half a year.

Coffee beans from the roast are generally bought medium and deep roast, the latter suitable for MOCHA and ESP, the former suitable for siphon, French pressure, flannel, filter and so on.

Coffee beans are divided into caffeinated beans and decaffeinated beans according to their caffeine content. This refers to the caffeine content, the former general caffeine content of 2.5% of the latter general content of 0.05% of decaf coffee domestic see more is ILLY decaf coffee.

Coffee beans are divided into single beans and mixed beans from production.

Single item refers to beans from a single producing area, such as Blue Mountain or Colombia, which are beans from a producing area, that is, a bag full of beans from Colombia. Please be careful when buying this online. Domestic brands can not have a single bean. Domestic beans sell cheap, from the price can be seen, a pack of 250g will not exceed 50 yuan, but the package says what blue mountain, mantining, Colombia and so on, that is baked beans and then add spices to make that flavor beans.

Bean blending is when beans from multiple regions are mixed together for baking.

2. Which outlets are cheap and beautiful?

I'm not a coffee bean merchant, so I can't market myself. But in my opinion, Taobao has a coffee workshop, beans are still very fresh, and then ask more, more comparison. Of course, buying beans to choose merchants, logistics and service attitude are very important.

Costa Rica San Román Processing Plant Royal Coffee

CostaRicaSanRamonRoyalCoffee

Country: Costa Rica Fiscal year: 2003

Grade: SHB

Altitude: 1700M

Production area: Tarazhu production area

Baking Degree: Medium Deep Baking

Treatment method: washing treatment

Breeds: Kadura, Kaduai

Treatment plant: San Romain Treatment Plant

Flavor: Berry fruity, caramel, creamy, slightly spicy

Costa Rica's best coffee seems to come from small processing plants, spread over several major coffee growing regions, including Tara Pearl and Western Valley. The so-called coffee revolution, which began 15 years ago, has dramatically changed the way roasting experts and importers think about Costa Rican coffee. Centered in the processing plant, coffee beans are collected from small farms around, mostly small communities or families, growing coffee on their own small farms or on land, all of which are processed and dried in a small processing plant. Royal Coffee is unique in its quality and flavor, thanks in large part to the cooperation between coffee producers and us. San Romain treatment plant, the use of washing treatment method based on a strong taste. Coffee cherries are hand-selected, coffee farmers remove overripe or immature cherries, and then production processing, using a 3discaagaarde peeling machine to remove the peel and pulp, and then using a machine to divide the coffee beans into three grades according to the density of the beans. Grade 1 and 2 green beans are fermented separately, while grade 3 is low quality green beans. Fermented in the shade for about 24~36 hours, washed after fermentation, graded according to density again in the washing channel, and then soaked in water overnight. The processed coffee is roasted and has a bitter sweet chocolate flavor with a creamy sweet texture, combined with a low profile wine acidity, a strong aroma and a memorable fruit sweetness of chocolate beans.

Costa Rica San Román Processing Plant Royal Coffee

CostaRicaSanRamonRoyalCoffee

Country: Costa Rica Fiscal year: 2003

Grade: SHB

Altitude: 1700M

Production area: Tarazhu production area

Baking Degree: Medium Deep Baking

Treatment method: washing treatment

Breeds: Kadura, Kaduai

Treatment plant: San Romain Treatment Plant

Flavor: Berry fruity, caramel, creamy, slightly spicy

Costa Rica's best coffee seems to come from small processing plants, spread over several major coffee growing regions, including Tara Pearl and Western Valley. The so-called coffee revolution, which began 15 years ago, has dramatically changed the way roasting experts and importers think about Costa Rican coffee. Centered in the processing plant, coffee beans are collected from small farms around, mostly small communities or families, growing coffee on their own small farms or on land, all of which are processed and dried in a small processing plant. Royal Coffee is unique in its quality and flavor, thanks in large part to the cooperation between coffee producers and us. San Romain treatment plant, the use of washing treatment method based on a strong taste. Coffee cherries are hand-selected, coffee farmers remove overripe or immature cherries, and then production processing, using a 3discaagaarde peeling machine to remove the peel and pulp, and then using a machine to divide the coffee beans into three grades according to the density of the beans. Grade 1 and 2 green beans are fermented separately, while grade 3 is low quality green beans. Fermented in the shade for about 24~36 hours, washed after fermentation, graded according to density again in the washing channel, and then soaked in water overnight. The processed coffee is roasted and has a bitter sweet chocolate flavor with a creamy sweet texture, combined with a low profile wine acidity, a strong aroma and a memorable fruit sweetness of chocolate beans.