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

Costa Rican coffee

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.

Shenhua Manor is located at the highest point of Tarrazu, Sunnyside (Sunshine Section). It is the area where the first ray of sunlight is received at sunrise. It is called LIano Bonito of Leon Cortes in western languages. The manor has varieties of coffee grown with Bourbon, Geisha, Caturra and Catuai, which are treated with 100% water washing, honey treatment and natural sun treatment. The coffee beans of Shenhua Manor are processed by the well-known Tangmeo processing plant in Costa rica. it is good at improving the quality of coffee and retaining its uniqueness, that is, the different flavors caused by their respective microclimates, such as altitude, soil, rainfall, temperature, temperature and so on. the aim is to grow, harvest, post-produce and export high-quality coffee in harmony with the environment. Shenhua Manor uses very strict standards to control the growing environment and processing process of coffee, which is very strict! Maria Auxiliadora Bonilla, the daughter of the farm operator, is a barista and a Costa Rican WBC champion in 2013. they have a professional coffee cup testing laboratory, and each batch of raw beans goes through the cup test to confirm that the flavor is impeccable!

Coffee 36 flavors: almond, cream, dark chocolate, black vinegar millet, honey, lemon and citrus, caramel

Palate: bright and varied soft fruit acids, such as oranges, berries, raspberries, etc., which softens and brings sweetness on the palate, with a rich caramel-like Body. In the middle, there are sweet hazelnuts, sweet spices, fudge, stiff flowers and cool flowers in the nose, melons, almonds, sweet limes, sun-dried fruits, roasted nuts and chocolate, full overall flavor, long-lasting and changeable finish, especially the sweetness of spices.