Coffee cooked beans Costa Rica Tara beads how to drink export taste flavor description of grinding characteristics introduction to varieties

Coffee Ripe Beans Costa Rica Tara Beads How to Drink Taste Flavor Description Grind Characteristics Variety Introduction

Name: Costa Rica Tarrazu SHB

Country: Costa Rica Fiscal year: 2003

Production area: Tarrazu

El Puma Estate

Class: SHB/EP

Processing method: washing fermentation, drying in the later stage

Degree of baking: medium baking

Finally, let's talk about personal taste. Use equipment: Philharmonic pressure, about 20 seconds filter press, 88 degrees water temperature, moderate to medium fineness grinding, water powder ratio 12:1, this Philharmonic pressure product surprised me, not inferior to the success of the siphon pot. The dry and wet aromas are quite intense, the dry fragrance of the powder is comparable to that of yejia sherphine, and it is more like a sweet fragrance that makes people secrete saliva. Moist and chocolatey. The fragrance is rich, the taste is mild, clean, and there is no astringency at all. The first bite was sour by the active sourness, but after a while, the second bite felt very balanced and thick. After that, everyone would feel that the clear sour taste was blocked behind the glycol. The subsequent regression is also rapid and obvious, but it lasts for a short time. This glass is not bitter, not astringent, the acidity is right, clean and mild Costa Rica, and people who don't drink single products may like it.

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 above 1500 meters above sea level.

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.