Boutique Coffee Coffee cooked beans from San Roman washing Plant, 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 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.