Tarasu Latin American coffee special hard beans in the western valley of Costa Rica
Costa Rica has more than 2 centuries of tradition and experience in growing, harvesting, roasting and selling high-quality coffee beans. Since the 19th century, the export of coffee has not only integrated Costa Rica with the world, but also deeply affected the development of infrastructure, health, education, economy and other fields in Costa Rica.
Only one variety of Arabica coffee beans is planted in the country. More than 70% of them grow in alpine areas. In addition, it has more than half a century of coffee research experience, making it the vanguard of modern coffee production.
75% of Costa Rica's coffee beans are sold under unique product brands to the boutique coffee market that is willing to pay a high price for their coffee.
The production of coffee, its aroma, flavor, acidity and taste, can meet the most stringent evaluation of Lao Amoy!
The best agricultural technology of Costa Rican coffee is grown in eight major producing areas. In order to obtain high-quality coffee during the harvest season, coffee beans are harvested at the most mature time.
The Central Valley mountain soil produces excellent, highly acidic, mellow, fragrant and chocolate-flavored coffee.
The volcanic fertile soil of the western valley (West Valley) produces a well-scented and acidic coffee with a blended style with peach and almond flavors.
Tarrazu produces good aroma and slightly acidic coffee similar to orange or lemon acid. Nearly 95% of coffee beans belong to very hard beans (SHB).
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Growing environment in the Andes, a coffee-growing region in Colombia
The suitable climate in Colombia provides a real natural pasture for coffee. Coffee trees in Colombia are mainly cultivated in the Andes, on steep slopes about 1300 meters above sea level, where the annual temperature is about 18 degrees Celsius, annual rainfall is 2000 to 3000 millimeters, latitude 1-11 15 north, longitude 72-78 west, and the specific range of elevation can exceed 2.000 meters. By
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Ripe fruit sweet bourbon varieties of Salvador coffee beans Introduction
Rodrigues believes that any non-natural growing substance will affect the quality of coffee, so they minimize the use of all chemicals when growing coffee. In addition, in order to ensure the quality of coffee, they only harvest ripe fruit, immediately carry out the treatment of green beans, control the most suitable washing fermentation time, and use the best way to treat washed or sun-dried green beans. few years
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