Costa Rican boutique coffee flavor Costa Rican coffee bean quality
Costa Rica has a long history of cultivating coffee, but in the past 10 years, the new "dry" treatment method has become popular, collectively known as "honey treatment", which uses the scraper to adjust the scraping degree of the pulp. The output shows a "honey feeling" from light to dark (white, yellow-red-white, yellow-red-black) with a thick sense of acidity and complex aroma. Each has its own depth and advantages. Diamond Hill Manor (Finca Montanas del Diamante) is located in the Tarrazu producing area, Dota Valley. Coffee is planted at 1750 to 1850 meters above sea level, with a variety of Red Kaduai (Red Catuai). The owner of the estate, the Gutierrez family, owns 50 hectares of coffee.
Costa Rican coffee has always been regarded as the perfect type of classic flavor, balanced, dry, mild is his tone, this batch of Diamond Hill Manor (Finca Montanas del Diamante) from the famous Tarrazu boutique bean producing area, famous for excellent natural geographical conditions and excellent regional planting management techniques, almost perfect classical flavor, lively citrus flavor in texture The aromas of black grapes and melons are smooth on the palate with drupe / micro-flower aromas, while the finish has a significant coffee flower aroma. Its flavor characteristics are clear, balanced, complex and changeable, soft orange notes, toast, dry taste, sweet caramel, sweet melons and good finish.
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Washed coffee and ripe beans at Diamond Hill Manor in Costa Rica
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.
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The planting method of Costa Rican coffee beans introduction of Costa Rican coffee beans
High-quality Costa Rican coffee is called extra hard beans, and this kind of coffee can grow at an altitude of more than 1500 meters. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly.
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