Introduction to the grinding scale of the quality characteristics of the flavor description treatment method of Costa Rica Tarazhu coffee beans

Costa Rican coffee beans

The flavor of Costa Rica has always been steady, without the sharpness of Guatemala, it is quite mild and supple, sour, sweet and bitter chocolate, inclusive and well-balanced, is the classic flavor of gourmet coffee. The seven major coffee producing areas are as follows: Durieba Valley (northeast of the capital San Jose), Central Valley (northwest of San Jose), Western Valley (west of the capital), Sanhe District (east side of the capital), Blanca (southeast of the capital), Orosi (north of the capital), Tarazu (south of the capital). Among them, the Central Valley, Tarazhu and Sanhe producing areas are the most famous. In principle, the quality of coffee sloping towards the Pacific is better than that facing the Atlantic. In the 2007 Costa Rica Cup Test Competition, the champion farm Serobado was located in the Tarazu producing area south of San Jose, but the Central Valley also performed well, with two to four from the city of Naranhe. Sanhe District seems to have been left out.

Red honey treatment is a unique processing method of coffee. After picking, the coffee fruit is like a red cherry-shaped fruit. The coffee bean is the coffee core, wrapped by the peel, pulp and inner fruit membrane of the coffee fruit. Mature coffee fruits should be treated immediately after picking to avoid corruption. The raw bean treatment of coffee is the process of removing the exocarp and pulp of coffee, and then taking out the seeds through fermentation. Generally, there are four common treatment methods on the market: sun treatment, water washing treatment, semi-washing treatment and honey treatment.

And this coffee bean treated with red honey gives full play to the sweetness of coffee. The fragrance of apple and carambola in the front is very rich, and the taste of cream chocolate in the back is also eye-catching. This is a fine coffee worth tasting. Red honey treatment is a unique processing method of coffee. After picking, the coffee fruit is like a red cherry-shaped fruit, and the coffee bean is the coffee core. Wrapped by the pericarp, pulp and endocarp of the coffee fruit, the ripe coffee fruit should be treated immediately after picking to avoid spoilage. The raw bean treatment of coffee is the process of removing the exocarp and pulp of the coffee and then fermenting the seeds. Generally, there are four common treatment methods on the market: sun treatment, water washing treatment, semi-washing treatment and honey treatment.

And this coffee bean treated with red honey gives full play to the sweetness of the coffee. The aroma of apple and carambola in the first section is very rich, and the taste of cream chocolate in the latter section is also eye-catching. This is a fine coffee worth tasting. The coffee beans of Shenhua Manor are handled by Costa Rica's well-known Tang Meo processing plant. It is good at improving the quality of coffee and retaining its uniqueness. In other words, the different flavors caused by altitude, soil, rainfall, temperature, temperature and other microclimate are aimed at planting, harvesting, post-processing and exporting 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.