Description of Coffee Flavor in Las Haas Manor, Costa Rica introduction to the method of Variety treatment in Grinding scale production area

Las Haas Manor, Costa Rica

Treatment of Las Lajas Estate Yellow Honey with Yellow Honey in La La Haas Manor

Country: Costa Rica

Producing area: central valley

Grade: SHB

Treatment method: yellow honey treatment

Altitude: 1300 to 1500m

Varieties: Caturra, Catuai

Flavor description CUPPING NOTES: honey, tropical fruit, maple syrup, melon Honey,Tropical Fruit,Maple Syrup,Melons

Coffee was introduced into Costa Rica from Cuba in 1729. Today, its coffee industry is one of the well-organized industries in the world, with a yield of 1700 kg per hectare. Costa Rica has only 3.5 million people but 400m coffee trees, and coffee exports account for 25 per cent of the country's total exports. Costa Rica's volcanic soil is very fertile and well drained, especially in the central plateau CentralPlateau, where the soil consists of successive layers of ash and dust. Costa Rica was therefore the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports. Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not need too much care. Although they taste rough, they can be regarded as a kind of good and cheap coffee, which has its own standard because it is distributed all over the country and varies in solid quality (NO.2~NO.8 according to the number of sundries and NO.13~NO.19 according to the size of beans). It is divided into six grades according to taste. Almost all Arabica varieties are of good quality and stable in price. The most famous one is Costa Rica, which has been a necessity of blended coffee and is familiar to the public since ancient times.

Excellent Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus the flavor of the coffee beans is stronger. In addition, due to the high altitude drop caused by sufficient rainfall, it is very beneficial to the growth of coffee trees.

Costa Rican coffee is full of Arabica beans, washed with water, its style is bright, fragrant, clear as wind chimes swaying in the breeze, mild acidity and sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good, which is a major feature of Costa Rican coffee. Therefore, it is suggested that when you taste Costa Rican coffee, you should only add a small amount of sugar and cream, so that you can enjoy its girlish flavor.