Rich and balanced flavor description of Costa Rican Yerzaro Coffee

Costa Rican coffee is mostly washed, and honey-treated beans are not common. Honey treatment in Xiaoxu store inherits the balanced taste of Costa Rican coffee and brings more surprises in terms of mellowness and richness. Costa Rican coffee has a unique aroma, similar to the floral aroma and vaguely fruity aroma, but the feeling is not turbid, but fresh and full-bodied, as if it can infiltrate the whole body through the skin with obvious acidity. Although the acidity is strong, it is not irritating and divergent, and the whole mouth will be filled with the sweet and sour aroma similar to fruit. The bitterness is not very obvious, but it has a beautiful return. There is no astringent taste, the overall taste is very pure and balanced, making people feel very soft. If you wait for it to be a little cooler and then taste it, the sour taste will become more obvious, and the bitter feeling will become more intense, but the purity and balance will still be so good.

Cup test keywords: sweetness, chocolate mellow, rich, balanced, clean.

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There are only two most important concepts of the cafe, one is boutique, the other is health. Although Xiao Xu's shop is small, only a little more than 50 square meters, Xiao Xu still adheres to the concept of boutique health, and makes all efforts for a good cup of coffee. all for a cup of coffee that you like, just for a cup of coffee that you like, just to have another cup of coffee after drinking it, just so that you can have a good time here.

In Costa Rica, coffee fruit Tarasu is unloaded from ox carts in the south of the country's capital, SanJos é, and is one of the country's most valued coffee growers. LaMinitaTarrazu coffee is a famous local product, but its production is limited, about 72600 kilograms a year. It is grown on a piece of land called LaMinita, which is owned by nearly three generations of the McAlpine family in the UK. In fact, this land can produce more than 450 tons of coffee a year. But the cultivation of Tarasu Latin American coffee does not.

Costa Rica uses artificial fertilizers or insecticides, and its harvesting and selection are all done by hand, in order to avoid some damage to coffee beans caused by air spray selection. Other coffee varieties worth mentioning are JuanVinas,PR, H.Tournon, Windmill,SHB, Montebello and SsntaRosa. Fine coffee is generally grown in Geredia and the central canyon. Another striking type of coffee is Sarchi (one of the five towns that represent Costa Rica's Coffee Road), which grows on the slopes of the PoasVolcano volcano, 53km from San Jose. Saatchi, founded in 1949, has a land area of 30770 hectares and grows sugar cane and coffee. The area is also famous for its handicrafts, attracting tourists from all over the world.

Edit the quality of this paragraph S.H.B. It is a very hard bean with an altitude of more than 1500 meters above sea level, which means high quality Costa Rican coffee. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus making the coffee beans have a stronger flavor. In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees. However, while there are many advantages to growing coffee at higher elevations, the resulting additional transport costs must be taken into account, which is likely to make coffee production unprofitable. Costa Rica's coffee industry has adopted new technologies to increase efficiency