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

Description of flavor of Costa Rican Tarazhu coffee beans introduction to taste treatment of varieties with grinding scale

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 be a little cooler and then taste it, the sour taste will become more obvious, and the bitter feeling will also become more intense, but the purity and balance are still so good. maybe the coffee really has a feeling, growing in such a beautiful country. Coffee also brings out such a gentle and quiet temperament. No matter what kind of mood, a cup of Costa Rican coffee will bring you the most gentle experience. Such a good coffee is worth waiting for.

Costa Rica is the country where coffee was first introduced into Central America. It has a long history and is produced by the coffee organization itself.

To the completion of the sales system. Because it is located in the land of China and the United States, there are many volcanoes in the country, and there is light and the nature of the land.

The coffee produced is affected by Pacific and Atlantic currents and sea waters at the same time, and the coffee produced is rich in land.

Due to the characteristics of micro-climate conditions, Colombian coffee has always been recognized by the world in terms of quantity and quantity.

It is one of the highest quality coffee in the world. Costa Rican coffee has been planted for more than a century.

Originally planted on the slopes of Poas and Barva volcanoes, it is now known as the Central Valley (Central Valley).

In the region, the seven main coffee producing areas are divided from northwest to south, along the central plateau of the interior.

Fertile volcanic ash, plentiful volcanic ash, and moderate rainfall in Costa Rica's volcanic topography

It is one of the factors that coffee has become one of the main agricultural products in Colombia. The seven major production regions are: Tarrzu,

Tres Rios 、 Orosi 、 Central Valley 、 West Valley 、 Turrialba 、 Brunca .

Costa Rica has a long history of growing coffee, but in the past 10 years, a new "dry" method has been developed.

It has become a new method of "honey treatment", which uses the scraping machine to complete the scraping degree of the flesh.

Produce the best color from Liao.