Full-bodied, mild taste of Costa Rican Goddess Manor Coffee Flavor production area

Costa Rica is located in the volcanic belt of Central America at low latitudes, with central plateaus and mountains about 800 to 2000 meters above sea level.

The climate here has two distinct dry and wet seasons. Harvest period from November to March of the following year, this time coincides with the dry season, can harvest high quality and consistent maturity coffee fruit, dry dry season also provides sun conditions for the sun treatment link, in the rainy season to ensure sufficient precipitation. Fertile and well-drained volcanic ash soil provides sufficient nutrients for coffee growth, coupled with the growth advantage of high altitude, which is the prerequisite for high-quality coffee in Costa Rica.

Costa Rica's law only allows the cultivation of Arabica varieties, Robusta is a "contraband" in its territory, which shows the importance Costa Rica attaches to coffee quality. The varieties cultivated in Colombia are mainly caturra and catuai, and many varieties are derived from the territory. The most famous variety is villa sarchi, which grows particularly well in high altitude areas and has strong wind resistance. It can also grow in poor soil and grows better under shade trees. The most striking characteristics are excellent sweetness and good acidity. Costa Rica's coffee technology is very high, whether breeding, cultivation or later processing methods (especially honey treatment) enough for all producing countries to learn from.

Costa Rica has many excellent producing areas, and Costa Rica's high-quality producing areas have a common understanding of quality, that is, the use of mature coffee fruit to ensure the production of high-quality coffee.

Generally speaking, the post-processing of harvested coffee fruits uses a lot of water, but Costa Rica's advanced production equipment saves water resources to the greatest extent, and at the same time uses a circulating filter device to treat the wastewater from washing coffee beans, so that the wastewater is purified into clean water to prevent pollution of the local soil environment.

After the coffee fruit is peeled, the peel and pulp are recycled as feed for livestock or converted into organic fertilizer and coffee bean dryer fuel. It can be said that Costa Rica complies with the requirements of preserving the natural environment at every stage of coffee production.

Among Costa Rica's many excellent producing areas, there is one famous producing area that stands out-Tarrazu, also known as Tarrazu. Tarajoo is renowned in the world of fine coffee and is one of the world's leading coffee producers. In the 2014 COE competition, 17 of the 23 listed beans came from Tarasu. Tarasu is located in the fertile volcanic region of Central America, where there is a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude, and dense forest natural shade, providing a unique growing environment for coffee growth. No pesticides or artificial fertilizers are used during cultivation. Nearly 95% of the coffee beans produced in Tarazhu Alpine are extremely hard beans (SHB), generally grown at altitudes above 1500 meters.

Currently Tarazhu Cooperative has 26 member estates. One of the most prestigious coffee estates in Tara Pearl is La Minita Estate. Lamini produces about 1 million pounds of coffee beans a year, and the beans produced on the estate are carefully selected to remove defects. Only 15% of the beans can be stamped with Lamini Estate, and the rest goes to the coffee market. But the price of these coffees coming into the market is still higher than that of other coffee beans grown in Central America. Lamini Tower's strict management of all aspects of coffee production has established a world-class reputation and can be called a world-famous coffee estate.