Flavor description of Costa Rican Tarazhu Coffee Bean introduction to the grinding scale of varieties produced in different regions

Flavor description of Costa Rican Tarazhu Coffee Bean introduction to the grinding scale of varieties produced in different regions

Costa Rican coffee has obvious acidity, acidity is strong, but not irritating and divergent, the whole mouth will be filled with this 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 will still be so good.

Cantaloupe, durian, cranberry, rich grape juice, red wine, orange, pineapple, and other tropical strong fruit bombs, rich jujube tea coffee raw bean treatment-honey treatment. Honey treatment originated in Costa rica. to put it simply, honey treatment is a way to treat coffee with pectin and endocarp after the peel and flesh are removed. The key to distinguish between different honey treatments lies in the choice of the remaining pectin: retaining the proportion of pectin and drying speed and method.

Yellow honey (White Honey): about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable water content.

Red honey (Red Honey): about 25% of the pectin is removed; it dries longer than yellow honey, and reduces the time spent in direct sunlight, even in shading sheds, lasting about 12 days.

Black honey (Black Honey): hardly removes pectin; drying lasts for at least 2 weeks, with covering to avoid too strong sunlight, prevent drying too fast, and allow sugar conversion to be more fully harvested for five months, from November to March of the following year. The harvest time coincides with the dry season, which ensures that coffee berries with uniform maturity and high quality can be harvested. The dry season provides conditions for sun treatment. Some raw beans are also treated in the sun.

The combination of altitude, climate and cultivated varieties makes the quality of coffee in the region highly recognized by the most demanding market in the world. High alcohol thickness, clean and consistent high acidity, rich and obvious aroma, and slightly chocolate aroma

The coffee planting area is located between 1200 meters and 1900 meters above sea level. The soil type is mainly composed of volcanic ash deposits, which makes the acidity of the soil acidic. Most plantations in this area are planted in natural shade.