Introduction to the characteristics of Coffee Flavor description treatment in St. Roman Manor, Costa Rica with mild acidity

Tarrazu in Costa Rican coffee is one of the major coffee producing areas in the world. The coffee produced has a light and pure flavor and pleasant aroma. Tarasu, located in the south of the country's capital, San Jos é, is one of the most valued coffee growers in the country. " La Minita Tarrazu coffee is a famous local product, but the production is limited, about 72600 kilograms a year. It is grown on a piece of land called "Lamini La Minita", which is owned by the last three generations of the McAlpine family in England. In fact, this land can produce more than 450 tons of coffee a year. Lamini coffee is grown without artificial fertilizers or pesticides, and harvesting and selection are done by hand to avoid some damage to coffee beans caused by air spray selection.

Other Costa Rican coffees worth mentioning are Juan Vinas,PR, H.Tournon, Windmill,SHB, Monte bello and Ssnta Rosa. Fine Costa Rican coffee is generally grown in Geredia and the central canyon. Another striking Costa Rican coffee is Sarchi (one of the five towns that represent Costa Rica's Coffee Route), which grows on the slopes of the Poas Volcano volcano, 53km from San Jose. Founded in 1949, Saatchi 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.

The coffee produced in Costa Rica is light and sweet in flavor and pleasant in flavor. The excellent Costa Rican coffee is called SHB. The coffee beans here have been carefully processed, and that is why there is high-quality coffee. Costa Rican coffee is full of Arabica beans, washed with water, its style is bright, fragrant, clear as wind chimes swaying in the breeze, mild acidity and sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good, which is a major feature of Costa Rican coffee.

Product name: Tarazhu Costa Rica Tarrazu SHB, Costa Rica

Country: Costa Rica

Producing area: Tarazhu Tarrazu

Manor: jaguar Manor El Puma Estate

Grade: SHB/EP

Treatment: washing and fermentation, drying in the back section.

Baking degree: medium baking

Finally, let's talk about personal taste. Using utensils: Philharmonic pressure, 20 seconds pressure filtration, 88 degrees water temperature, medium to medium fineness grinding, water powder ratio 12:1, this Philharmonic pressure product surprised me, no less than the successful siphon pot. The dry fragrance and wet fragrance are quite strong, and the dry fragrance of the powder is comparable to that of Yega Snow, to a sweet fragrance that makes people secrete saliva. It smells like chocolate. Rich aroma, mild taste, clean, can not taste astringent taste. The first mouthful was actively sour, but after a while the second bite felt very balanced and thick. After that, you will feel that the bright sour taste is blocked by glycol. After that, Huigan was also quickly and obviously, but it lasted not long. This cup is not bitter or astringent, the acidity is good, clean and mild Costa Rica, people who do not drink a single drink may like it.