Taste mellow coffee bean flavor description processing method grinding scale of Las Haas Manor in Costa Rica

Introduction to Grinding scale of Coffee Bean Flavor description method in Las Haas Manor, Costa Rica

Other coffees worth mentioning are JuanVinas,PR, H.Tournon, Windmill,SHB, Montebello and SsntaRosa. Fine coffee is generally grown in Geredia and the central canyon. Another striking type of coffee is Sarchi (one of the five towns that represent Costa Rica's Coffee Road), which grows on the slopes of the PoasVolcano volcano, 53km from San Jose. Saatchi, founded in 1949, has a land area of 30770 hectares and grows sugar cane and coffee. The area is also famous for its handicrafts, attracting tourists from all over the world.

One of the most famous is Mountain Costa Rica Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans to form a mixed coffee. It is also a good choice.

Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and varies in quality (NO.2~NO.8 according to the number of sundries, NO.13~NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica species 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.

The natural treatment process of French Sika is quite laborious. The artificially picked high-sugar coffee fruit is first placed in an African viaduct in the sun for about 10 days, and then placed in a plastic-covered greenhouse to create more direct heat and continue to dry. until the water content reaches 11.5%. The slow drying process allows raw beans to develop more natural sweetness from the inside, but it also needs to be taken care of more carefully and constantly turned. In the end, the red cherries turn black, giving off the aroma of fruitcake, black sugar and even sherry. This is the "Perla Negra"!

There are eight Costa Rican producing areas, of which Tarazu, the Central Valley and the Western Valley are recognized as the three best producing areas. Las Lajas is located in the foothills of Sabanilla de Alajuela and Poas Volcano in the Central Valley. Strictly speaking, "Lajas" is actually the name of the Chakon family processing plant. The name of the manor is Finca La Mirella, but bean bakers all over the world are also used to calling it Finca las lajas.