Flavor description of Costa Rica Tarazhu Coffee Bean introduction to the region of taste production of varieties
Costa Rica Tara Beads Coffee Bean Flavor Description Processing Variety Taste Introduction
Costa Rica has many excellent producing areas, and Costa Rica's high-quality producing areas have a common understanding of quality, that is, the use of mature coffee fruit to ensure the production of high-quality coffee.
Generally speaking, the post-processing of harvested coffee fruits uses a lot of water, but Costa Rica's advanced production equipment saves water resources to the greatest extent, and at the same time uses a circulating filter device to treat the wastewater from washing coffee beans, so that the wastewater is purified into clean water to prevent pollution of the local soil environment.
After the coffee fruit is peeled, the peel and pulp are recycled as feed for livestock or converted into organic fertilizer and coffee bean dryer fuel. It can be said that Costa Rica has complied with the requirements of preserving the natural environment in every process of coffee production.
Tara bead coffee green beans color is blue-green, has the characteristics of very hard beans, beans round, small particles, slightly poor uniformity, using full washing treatment, varieties for Costa Rica's Cadura, in order to highlight its fresh and clean taste, we use light to moderate roasting.
Cup test Roasted coffee moderate mellow, smooth and smooth, the entrance has a slight fruit acid flavor, there is a strong sugar flavor, dry aroma rich, similar to osmanthus fragrance, brewing aroma will become lighter, the temperature will be reduced after the taste is more soft, is a suitable summer drinking coffee
Name: Costa Rica Tarrazu SHB
Country: Costa Rica Fiscal year: 2003
Production area: Tarrazu
El Puma Estate
Class: SHB/EP
Processing method: washing fermentation, drying in the later stage
Degree of baking: medium baking
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