Costa Rican Tarazu Coffee Bean Flavor description treatment quality and taste characteristics of the manor

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. However, its negative effect is to increase additional transportation costs, which is likely to make coffee production unprofitable. Costa Rica's coffee industry has adopted new technologies to increase efficiency, including using "electric eyes" to select beans and identify irregular-sized coffee beans S.H.B. It is a very hard bean with an altitude of more than 1500 meters above sea level, which means high quality Costa Rican coffee. 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 making the coffee beans have a stronger flavor. In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees. However, while there are many advantages to growing coffee at higher elevations, the resulting additional transport costs must be taken into account, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency.

This includes the use of "electric eyes" to select beans and identify coffee beans of irregular size.

This extra-hard coffee bean suitable for medium and heavy roasting has a strong sour taste and charming aroma. Costa Rican SHG coffee is usually full of particles, clear flavor, bright acidity and ideal consistency. The strong flavor makes the tail rhyme reverberate in the throat for a long time, which is unforgettable.

Product name: Tarazhu Costa Rica Tarrazu SHB, Costa Rica

Country: Costa Rica

Producing area: Tarazhu Tarrazu

Manor: jaguar Manor El Puma Estate

Grade: SHB/EP

Treatment: washing and fermentation, drying in the back section.

Baking degree: medium baking

Finally, let's talk about personal taste. Using utensils: Philharmonic pressure, 20 seconds pressure filtration, 88 degrees water temperature, medium to medium fineness grinding, water powder ratio 12:1, this Philharmonic pressure product surprised me, no less than the successful siphon pot. The dry fragrance and wet fragrance are quite strong, and the dry fragrance of the powder is comparable to that of Yega Snow, to a sweet fragrance that makes people secrete saliva. It smells like chocolate. Rich aroma, mild taste, clean, can not taste astringent taste. The first mouthful was actively sour, but after a while the second bite felt very balanced and thick. After that, you will feel that the bright sour taste is blocked by glycol. After that, Huigan was also quickly and obviously, but it lasted not long. This cup is not bitter or astringent, the acidity is good, clean and mild Costa Rica, people who do not drink a single drink may like it.