Introduction to the flavor description of Costa Rican Tarazhu coffee beans, grinding and calibration treatment of varieties

Costa Rica Tara Beads Coffee Bean Flavor Description Grind Scale Treatment Variety Taste Introduction

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.

Lamini Farm in Tara Pearl Production Area has established a world-class reputation for its strict management. It has been popular in European and American markets for more than half a century and can be called a world-famous coffee estate. Lamini tower means "small gold mine", before the Spanish colonization, Indians often dig gold in the current farm location, can be said to be a blessed land. Laminita produces about 1 million pounds of beans a year, which are sifted to remove defects (more than 70% are eliminated), leaving only 290,000 pounds of premium to sell to the boutique market, and not for nothing. The coffee is known for its sour apple and citrus aromas, rich milk and truffle aromas, and delicate silky taste, at an altitude of about 1200-1700 meters. In addition, Sanhe District is also a famous production area. Located not far east of the capital, the volcano and river constitute an excellent micro-climate area. However, in recent years, the urban area has gradually extended to the suburbs, and agricultural land has been sold to developers, resulting in a sharp drop in coffee production in Sanhe District. The famous farm Aquis Grasse in this area has been maintained since 1857. It has a long history. The bright fruit acid is soft and not sharp. The nutty, floral toffee sweet fragrance is charming. It is the coffee characteristic of this area.