Introduction to the quality characteristics of Costa Rican Tarazhu coffee by describing the taste and flavor of the grinding scale

Introduction to the quality characteristics of Costa Rican Tarazhu coffee by describing the taste and flavor of the grinding scale

All the coffee trees planted in Costa Rica are Arabica coffee trees. through improvement, the quality of coffee beans is better and more stable. in order to facilitate picking, coffee trees are kept at a height of about 2 meters through continuous pruning. The coffee that people eat is the taste of the seeds in the fruit that are brewed in water. After picking raw coffee beans, the seeds (that is, coffee beans) can be roasted only by peeling, pulp, seed film and sun exposure. Part of the process can be replaced by machines, and the speed of coffee production increases a lot. However, there is no machine to do coffee picking, so you must use manual labor.

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 the coffee. The fragrance of apple and carambola in the former 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.

Maybe coffee really has a feeling. Growing up in such a beautiful country, coffee also brings out such a gentle and quiet temperament. No matter what kind of mood, a cup of Costa Rican coffee will bring you the most gentle experience. Such a good coffee is worth waiting for everyone to wait for Costa Rican coffee has obvious acidity, although the acidity is strong, but not exciting and divergent, the whole mouth will be filled with this kind of fruit-like sweet and sour aroma. The bitterness is not very obvious, but it has a beautiful return. There is no astringent taste, the overall taste is very pure and balanced, making people feel very soft. If you wait for it to taste a little cooler, the sour taste will become more obvious, and the bitter feeling will become more intense, but the purity and balance are still so good that Costa Rican coffee is very popular with coffee drinkers. One of the most eye-catching is the Costa Rican Tara beads (Tarrazu) produced in the Tarazu region near the capital San Jose. The producing areas benefit from the warm and wet air flow in the Pacific Ocean and have obvious dry and wet seasons. the weakly acidic volcanic soil is rich in organic matter, which creates good conditions for the root development of coffee plants.