Introduction to the regional treatment method for describing the flavor of Tarazhu coffee beans in Costa Rica

Costa Rica has a deep coffee culture, superb coffee skills, and produces world-class high-quality coffee. Costa Rica is an excellent coffee producer, both in terms of its innate environmental advantages and its acquired efforts to produce quality coffee. Although Costa Rica ranks third from the bottom in terms of land area in Central America, its economic environment is better than that of half of the countries. Colombians say that it is coffee that has changed the country and enabled people to enjoy a rich environment. Coffee has indeed made an outstanding contribution to this country, and it is the industrious coffee people who have created excellent coffee.

Costa Rica's production is small, with an annual output of about 110000 tons, ranking seventh in Central and South America. Costa Rica is dominated by recent coffee varieties, such as Kaddura, Kaduai, New World, etc., while the ancient bourbon and Tibica are rare. There are also many varieties in the territory, the most famous is the bourbon variety Vera Saatchi, a variety of elegant flavor, Brazil has also been introduced and planted, has won a prize. In addition, Costa Rican research institutions have spared no effort to improve the mixed-race Katimo, trying to reduce the stout bean pedigree 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, and in recent years there has also been an alternative half-sun treatment (Miel) or Honey Coffee, which can be translated as "as sweet as honey" treatment. The coffee that Costa Rica claims to be "as sweet as honey" is Honey Coffee on the sack, which is quite eye-catching. It has improved the Brazilian half-sun method to increase sweetness, focusing on keeping the pectin layer glued to the pods as completely as possible, removing the peel and moving the sticky pods to an outdoor viaduct, similar to Kenyad's practice, so as not to absorb the odor and moisture of the land, then expose to the sun and air-dry for about a week or two. During this period, you have to turn the pods every hour to make them evenly dry, so that the beans can fully absorb the fruit aroma and sugar essence of the thick pectin layer, and put them into a wooden container to ripen after dehydration. It takes a lot of work, but the fruit of "honey wine" tastes as sweet as honey. The disadvantage is that the risk of this method is very high, and it is easy to mildew and rot when the weather is too wet. Costa Rica is not as dry as it is, but it dares to use the treatment of exposure for a long time, which makes people feel cold sweat, but it also reflects the coffee craft of Costa Rica.