Flavor description of Costa Rican Red Bourbon Honey Coffee beans introduction to the degree of Grinding of varieties

Introduction of Costa Rican Coffee Flavor description

Costa Rica began growing coffee two hundred years ago, first on the slopes of the Poas and Barva volcanoes, today known as the Central Valley. After years of development, Costa Rica has eight main producing areas, namely: Guanacastes, West Valley, Central Valley, Turrialba, Orosi, Tres Rios, Tarrazu and Brunca.

According to ICO statistics, Costa Rica can produce about 1.6 million bags of Arabica coffee a year. Although the output is lower than that of Central American countries such as Guatemala and Honduras, Costa Rica, which is much higher in quality and price, can be divided into two seasons a year. The dry season is from December to April, when the coffee is harvested, while the rainy season is from May to November. In recent years, micro-processing plants have been set up one after another, and since the water consumption is only 5% of that of traditional washing plants, and does not require huge sinks and exposure fields, the investment required is relatively small. The "honey-treated coffee" with low acidity, high complexity and strong sweetness has become the target of competition in the coffee industry in recent years, and the outstanding ones have greatly enhanced the international popularity of the estates.

Shumawa Manor, Costa Rica, is a very young manor; Francisco Mena, who was originally engaged in the coffee trade, bought the land and retained most of the original forests, only a small part of it was developed as a coffee growing area to maintain the natural ecological balance of the estate.

Shumawa Manor is about 1670-1790 meters above sea level. In the western valley, another well-known producing area in Costa Rica, the poor temperature, coupled with fertile soil, is very suitable for coffee cultivation.

The landowner Francisco Mena introduced a high-quality variety in the top 13 of the Super Cup, the bourbon mutant, Vera Saatchi (villa sarchi). This is a rare variety bred through the cross of red bourbon tree species. Strong wind resistance, preference for high altitude environment, excellent acidity and a variety of fruit aromas, high sweetness, bright and delicate citrus acidity and low raisin and nut aromas, high complexity and full balance.

Most of the manor is left to the forest to maintain the natural environment. In the arrangement of the manor, we also took a lot of thought. Instead of using the traditional burning method for broken wood, rotten wood and weeds, we broke the wood into pieces and mixed it with organic fertilizer to be used as fertilizer on the farm.