Flavor description of Tarazhu Coffee beans in Costa Rica introduction of varieties in taste producing areas
Flavor description of Tarazhu Coffee beans in Costa Rica introduction of varieties in taste producing areas
Costa Rican coffee is full of Arabica beans, its style is bright, fragrant, clear as wind chimes swaying in the breeze, mild acidity and good sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good, which is a major feature of Costa Rican coffee. The so-called honey treatment (Miel Process in Spanish) means that after the coffee beans are washed with water to remove the outer pulp, the sticky jelly is not removed, but the raw beans are dried directly with the mucous membrane. Honey-treated coffee beans can maximize the original sweet flavor of coffee ripe fruit, making coffee show elegant black sugar flavor and drupe flavor, while berry flavor also supports the basic aroma of red wine, which is considered to be a very elegant product. Therefore, it is suggested that when you taste Costa Rican coffee, you should only add a small amount of sugar and cream, so that you can enjoy its girlish flavor.
Various favorable conditions make Costa Rican coffee very popular with coffee drinkers. One of the most eye-catching is the Costa Rican Tara beads (Tarrazu) produced in the Tarazu region near the capital San Jose. The producing areas benefit from the warm and wet air flow in the Pacific Ocean and have obvious dry and wet seasons. the weakly acidic volcanic soil is rich in organic matter, which creates good conditions for the root development of coffee plants.
Among the many excellent producing areas in Costa Rica, there is a famous producing area that stands out-Tarazu (Tarrazu), also known as Tarasu. Tarazhu is very famous in the world of boutique coffee and is one of the major coffee producing areas in the world. In the 2014 COE competition, of the 23 beans on the list, 17 came from Tarasu. Tarasu is located in the fertile volcanic region of Central America, which has a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude, and dense forest natural shade, providing a unique growth environment for coffee growth. Pesticides or artificial fertilizers are not used in the planting process. Nearly 95% of the coffee beans produced in Tarazhu Alpine are very hard beans (SHB), which generally grow above 1500 meters above sea level.
At present, the Tarazhu Cooperative has 26 member estates. Among them, Raminita Manor, which is one of the most famous coffee farms in Tarazu. La Minita produces about 1 million pounds of coffee beans a year, and after the entire estate produces coffee beans that are carefully selected to remove defects, only 15 per cent of the coffee beans can bear the mark of the Laminita estate, while the rest enter the coffee market. But the prices of these coffees entering the market are still higher than those of other beans produced in Central America. Raminita's strict management of all aspects of coffee production has established a world-class reputation and can be called a world-famous coffee farm.
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Kenyan coffee beans, coffee beans
Kenyan coffee beans estate grade characteristics brand grading introduction delicious coffee, in addition to pay attention to the appropriate temperature, but also have the appropriate amount. Drinking coffee is not like drinking wine or juice. A full cup of coffee loses interest after watching it. Ordinary only to seven or eight full for the right amount, moderate amount of coffee will not only stimulate the taste, after drinking there will be no greasy feeling, but no aftertaste
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Description of Flavor of Coffee beans from Jinchu Valley in Kenya introduction to the method of regional treatment of varieties produced by grinding scale
Description of Flavor of Coffee beans in Jinchu Valley in Kenya; Coffee producing areas in Kenya are mainly concentrated in the plateau areas represented by Mount Mt.Kenya. Tropical climate, acid red volcanic soil provides a natural and suitable growth environment for coffee. The seven major producing areas are the most famous, including Nieri, Sika, Chiambu, Geliniya and Lu.
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