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

Costa Coffee

Coffee farming is a relatively advanced occupation in Costa Rica. Coffee farmers have a high status in Costa Rica. In 1897, the citizens of the capital witnessed the inauguration of the National Theatre donated by the coffee tycoon. Coffee wealth has brought stability to Costa Rica's politics, economy and democracy, something rare in Central America. In addition, Colombia has laws that allow only Arabica to be grown, and Robasta is a "contraband" in its territory, and it is also the first in the world.

Costa Rica's output is not large, with an annual output of about 110,000 tons, ranking seventh in Central and South America. Colombia is dominated by recent coffee varieties, such as kadura, kaduai, new world, etc., ancient bourbon and tibeka are rare. There are also many varieties derived from the territory, the most famous is the Bourbon variety Vera Saqi, belonging to the elegant flavor of the varieties, Brazil has also been introduced to plant, has won awards. In addition, Colombian research institutions have spared no effort to improve the hybrid Katimo, trying to reduce the strong bean bloodline and enhance the Arabica flavor of Katimo, which has been exported to Asia for trial cultivation in recent years.

Costa Rica mostly uses washing treatment, in recent years there has also been an alternative semi-sun treatment (Miel) or called (Honey Coffee), can be translated as "sweet as honey" treatment. Brother GB list "sweet as honey" processing coffee, are in the sack on the big (Honey Coffee), quite eye-catching. It modified the Brazilian semi-sun method to sweeten, focusing on keeping the pectin layer sticking to the pods intact as much as possible. After peeling, the sticky pods were moved to an outdoor elevated shed, similar to Kenya's practice, so as not to absorb the impurities and moisture of the ground. Then, they were exposed to sunlight and dried for about one to two weeks. Every hour the pods are turned to dry evenly, allowing the beans to absorb the fruit and sugar essence of the thick pectin layer, and then to mature in wooden containers. It is extremely laborious, but the fruit of "honey brewing" tastes sweet as honey. The disadvantage is that this treatment method is very risky, and it is easy to mold and rot when the weather is too humid. Costa Rica is not dry, but dare to use long-term exposure treatment method, make people pinch cold sweat, but this also reflects Costa Rica's bold coffee process.

Costa Rica's flavor has always been stable, less sharp than Guatemala, drink quite mild and soft, sour, sweet and chocolate bitter, inclusive, extremely balanced, is the classic flavor of gourmet coffee. The seven major coffee producing regions are as follows: Duriaba Valley (northeast of the capital), Central Valley (northwest of San Jose), Western Valley (west of the capital), Three Rivers District (east of the capital), Blanca (southeast of the capital), Orosi (north of the capital), and Tarazhu (south of the capital). Among them, Central Valley, Tara Pearl and Three Rivers are the most famous. In principle, coffee on a slope facing the Pacific Ocean is of better quality than coffee facing the Atlantic Ocean. In the 2007 Costa Rica Cup Test, the champion farm Cerro Bardo is located in the Tarajo region south of San Jose, but the Central Valley region also performed well. The two to four cities from this region came from Narranjo City. Three Rivers seems to be neglected.