Introduction to the flavor description and grinding scale of Costa Rican Saint Roman coffee beans

Introduction to the flavor description and grinding scale of Costa Rican Saint Roman coffee beans

Coffee cherries are hand-selected by coffee farmers to remove overripe or immature cherries, and then produce them. A 3-disc aagaarde peeling machine is used to remove the peel and pulp, and then the machine is divided into three grades according to the density of coffee beans. Grade 1 and 2 raw beans are fermented separately, while grade 3 is low-quality raw beans. The raw beans were fermented in a cool place for about 24 to 36 hours. After fermentation, the raw beans were washed and graded again according to the density on the cleaning channel, and then the raw beans were randomly soaked in clear water overnight. After the processed coffee is roasted, the bitter and sweet chocolate is as thick and sweet as cream sugar, mixed with low-key wine acidity and aroma. The sweetness of chocolate beans makes people forget that the best coffee in Costa Rica seems to come from small processing plants. It is found in several major coffee producing areas, including Tarazu and the western valley. This so-called coffee revolution originated 15 years ago and has greatly changed the way bean baking experts and importers think about Costa Rican coffee. Take the processing plant as the center, collect coffee beans from the surrounding small farms for processing, most of these farms are made up of small communities or families, growing coffee on their own small farms or land, and all the coffee is treated and dried by a small processing plant. The quality and flavor of Royal Coffee are very unique, which is largely due to the cooperation between coffee producers and us. St. Roman treatment plant, the use of water washing treatment, with a strong flavor. Other coffee that is famous for its rich and solid taste is JuanVinas,PR, H.Tournon, Windmill,SHB, Montebello and SsntaRosa. Fine coffee is generally grown in Geredia and the central canyon. Another striking type of coffee is Sarchi (one of the five towns that represent Costa Rica's Coffee Road), which grows on the slopes of the PoasVolcano volcano, 53km from San Jose. Saatchi, founded in 1949, has a land area of 30770 hectares and grows sugar cane and coffee. The area is also famous for its handicrafts, attracting tourists from all over the world