Coffee review

Fruit sweetness Costa Rica plus Saint Roman Coffee varieties taste characteristics Manor boutique coffee bean flavor

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, Coffee cherries are hand-selected by coffee farmers to remove overripe or immature cherries, and then produce them. A 3-disc aagaarde peeling machine is used to remove the peel 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.

Coffee cherries are hand-selected by coffee farmers to remove overripe or immature cherries, and then produce them. A 3-disc aagaarde peeling machine is used to remove the peel 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.

Costa Rica [Saint Roman processing Plant] Royal Coffee

Costa Rica San Ramon Royal Coffee

[country]: Costa Rica

[grade]: SHB

[altitude]: 1700m

[producing area]: Tarazhu producing area

[baking degree]: medium and deep baking

[treatment]: washing treatment

[breed]: Kaddura, Kaduai

[processing plant]: St. Roman processing plant

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