Introduction to the flavor and taste of Costa Rican Coffee Manor

Other coffees worth mentioning are Juan Vinas (PR), H.Tournon, Windmill (SHB), Montebello and Santa Rosa. Fine coffee is grown in Geredia and the Central Valley. Another striking coffee is Sarchi (one of five towns that represent Costa Rica's "coffee route"), which grows on the slopes of Poas Volcano, 53 kilometers from San Jose. Saatchi was founded in 1949 and has 30770 hectares of land to grow sugar cane and coffee. The area is also known for its handicrafts, attracting tourists from all over the world.

Located in the fertile volcanic hills of the Poas Valley in Central Costa Rica, the first producer of honey-treated and sun-cured coffee in Central and South America, the 100% organic coffee plantation believes that organic farming is the best choice for environmental protection and family health, despite many technical and organizational challenges.

The estate pays great attention to the concept of environmentally friendly treatment, such as rainwater harvesting for coffee treatment; the production and use of organic compost using earthworm farming (worm compost) makes the planting process completely free of chemical fertilizers and pesticides. The high quality coffee produced by this estate is very unique, the biggest feature is that it has a very amazing sweetness, 100% organic coffee! He made a name for himself when he entered the boutique coffee contest in 2009.

During the harvest season, the Brixmeter, which is often used in the wine industry, measures the sugar content of the fruit and determines the best time and treatment for harvesting according to the brix sugar content. Only those exceeding 20% sweetness will be exposed to sunlight. The Brix value of ordinary fruits is 14 for apples, 12 for lemons and 18 for passion fruits, but the coffee cherries of Phoenix Manor can reach 21~22.

Costa Rica has a long history of coffee cultivation, but in the past 10 years, more advanced "dry" treatment method has become a trend, collectively known as "honey treatment" new method, honey treatment is a kind of treatment between the sun method and water washing method. It keeps the coffee clean from washing, and because it is sun-dried along with the pulp mucosa, it greatly increases the sweetness and caramel flavor of the coffee (the sugar content of the pulp mucosa is extremely high). Honey treatment first appeared in Costa Rica in Central America, mainly because of the lack of water resources in some high altitude areas of Central America, so coffee fruits were sun-dried together with the pulp mucosa after using a pulp sifter. Honey treated coffee beans are graded according to the degree of pulp retention (from less to more): yellow honey (20%), red honey (50%), black honey (100%). The drying time of red honey treated green coffee beans is 2-3 weeks, usually due to weather or placed in a dark place. If the weather is fine, growers shade some of the sun to reduce the amount of light. The advantage of doing so is to avoid the over-fermentation caused by direct exposure, so that the overall dried fruit flavor of coffee is obvious but not excessively strong, the fruit is delicate and the oil is thick and lasting, and the rhyme is long!