Costa Rican Tarazhu Coffee Bean Flavor description, characteristics of Grinding degree and Regional treatment method

Introduction to the flavor of Costa Rican coffee

, Colombia, Guatemala, Costa Rica, Brazil, etc. These excellent raw beans arrive at eight o'clock and will be stored in the best condition. Coffee beans can be roasted after passing the inspection in the warehouse. Eight points has experienced professional bakers who have the skills to control the critical moment of time, temperature and color in the baking process. The advanced level of programmed control, large-scale processing and technology ensures the excellent quality of roasted coffee beans, allows you to appreciate the mellow taste of high-quality coffee, and allows you to find relaxation in the rich coffee culture and experience romantic leisure time. The coffee machine is one of the company's international standard equipment. Your office does not need to make any changes, nor do you need particularly troublesome operation, as long as we provide Mosika coffee beans / powder and Italian professional coffee machine, you can easily have your own office coffee culture. We can provide you with a wide range of office coffee services.

There are many excellent producing areas in Costa Rica, and the high-quality producing areas of Costa Rica have a common understanding of quality, that is, it requires the use of mature coffee fruits to ensure the production of high-quality coffee.

Generally speaking, a large amount of water is used in the post-processing of the picked coffee fruit, but the advanced production equipment in Costa Rica saves the use of water resources to the greatest extent, and a circulating filter is used to treat the waste water from washing coffee beans. let the waste water be purified into clean water to prevent pollution of the local soil environment.

After peeling, the peel and pulp of the coffee fruit are recovered as feed for livestock, or converted into organic fertilizer, as well as coffee bean dryer fuel. It can be said that in every process of coffee production, Costa Rica complies with the requirements of maintaining the natural environment.

Among the many excellent producing areas in Costa Rica, there is a famous producing area that stands out-Tarazu (Tarrazu), also known as Tarasu. Tarazhu is very famous in the world of boutique coffee and is one of the major coffee producing areas in the world. In the 2014 COE competition, of the 23 beans on the list, 17 came from Tarasu. Tarasu is located in the fertile volcanic region of Central America, which has a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude, and dense forest natural shade, providing a unique growth environment for coffee growth. Pesticides or artificial fertilizers are not used in the planting process. Nearly 95% of the coffee beans produced in Tarazhu Alpine are very hard beans (SHB), which generally grow above 1500 meters above sea level.

At present, the Tarazhu Cooperative has 26 member estates. Among them, Raminita Manor, which is one of the most famous coffee farms in Tarazu. La Minita produces about 1 million pounds of coffee beans a year, and after the entire estate produces coffee beans that are carefully selected to remove defects, only 15 per cent of the coffee beans can bear the mark of the Laminita estate, while the rest enter the coffee market. But the prices of these coffees entering the market are still higher than those of other beans produced in Central America. Raminita's strict management of all aspects of coffee production has established a world-class reputation and can be called a world-famous coffee farm.