Coffee review

Deep Roasted Costa Rican Manor La Minita Perfect balance of flavours

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Costa Rica (Costa Rica) can be deeply roasted, it is recommended that the City level can be, even the first explosion can be under the beans, this time the flavor will be both, close to the second explosion is the deepest roasting limit, do not enter the second explosion and waste good coffee beans. Costa Rican coffee is praised by many gourmets as a complete coffee because it is very balanced overall and has ten flavors.

Costa Rica (Costa Rica) can be deep baked, it is recommended that the degree of City, or even the end of the first explosion can be added beans, when the flavor and flavor will be both, close to the second explosion is the deepest baking limit, do not enter the second explosion and waste the best coffee beans.

Costa Rican coffee is praised as "complete coffee" by many gourmets, because it is very balanced, the flavor is very clean and tight, the delicate sour taste with green apple (sometimes citrus or plum fruit), the body is tight but not thin, and the sweetness of the coffee will stay in the throat for a long time, so some people describe it as "perfectly balanced"! The best Costa Rican coffee has a chocolate flavor in its aftertaste. There are a total of 130, 000 coffee farms in Costa Rica. The most famous producing areas are Tarrzu, near the southern Pacific coast, and Tres Rios, north of San Jose, the capital. These areas have high altitude and good soil, so they have the densest planting density and stable coffee quality. Among these many coffee farms, the most famous is located in Tarasu. LaMinita Manor, which tastes as clear as a bell, the coffee at LaMinita is so good because it is careful and strict in everything from the planting of coffee trees to the handling of coffee beans. in fact, the estate produces not a small number of coffee beans a year, but very few of them are sold under the name of LaMinita, and the rest are selected to be sold only as beans from the Tarasu region. Because Tarasu is so famous, the fame of other producing areas is less known to the world, such as the Bols volcanic area and the Sanshui River producing area. The three major volcanic areas even produce excellent coffee in Orosi and so on on the north side of the Atlantic Ocean. Another problem with strong brands is that many coffees that are not produced in Tarasu are also mixed with fish eyes and pictures of Tarasu, so it is the only way to try it in person.

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