Description of flavor and taste of Costa Rican Tarazhu coffee beans introduction of grinding speciality varieties

All the coffee grown in Costa Rica

100% high quality Arabica variety beans. Under the strict regulation of the government, the coffee industry organization is very perfect. By the way of manual picking, only naturally ripe red fruits are picked, mainly by clean washing processing method. After several times of manual selection, the raw beans are of uniform size and excellent quality.

Coffee farming is a more advanced profession in Colombia, so the status of coffee farmers is very high.

In 1897, citizens of the capital witnessed the completion of the National Theater donated by coffee tycoons. Coffee wealth brings stability to Costa Rica's politics, economy and democracy, which is rare in Central American countries. In addition, Colombia also has laws that only allow the planting of Arabica, and Robasta is a "contraband" in its territory, which is also the only initiative seen in the world.

Flavor introduction

The coffee beans produced in the high latitudes of Costa Rica are world-famous. It is precisely because the coffee beans here have been carefully processed, so there is such a high-quality coffee: mild taste, moderate sweet and sour taste, good flavor and ideal acidity. The aroma degree of Tarazhu coffee varies with the roasting degree, the raw bean color of Tarazhu coffee is blue-green, with the characteristics of extremely hard beans, the bean body is round, the particles are small, and the evenness is slightly poor. The variety is Kaddura of Costa Rica. In order to highlight its refreshing and clean taste, we use light to moderate baking.

The cup test shows that the roasted caffeine is moderate in thickness, smooth and smooth in the mouth, with a slightly sour taste, rich sucrose flavor, rich dry aroma, similar to sweet-scented osmanthus, the aroma will fade after brewing, and the taste will be softer when the temperature drops. It is a kind of coffee suitable for drinking in summer. Red honey treatment is a unique processing method of coffee. After picking, the coffee fruit is like a red cherry fruit. Coffee beans are coffee kernels, which are wrapped in the peel, pulp and endocarp of coffee fruits. Mature coffee fruits should be treated immediately after picking to avoid spoilage. Coffee raw bean treatment is to remove the exocarp and pulp of coffee. The process of fermenting and then taking out the seeds. Generally speaking, there are four common treatment methods on the market: sun treatment, water washing treatment, semi-washing treatment and honey treatment.