Description of Coffee Bean Flavor by Costa Rican Red Honey treatment

Description of Coffee Bean Flavor by Costa Rican Red Honey treatment

The treatment of red honey has always been the focus of our attention. Costa Rican coffee beans are unparalleled in sweetness and smoothness, and this coffee bean we carefully recommend can taste refreshing malic acid flavor after brewing. In the latter part, it can bring a touch of creamy chocolate fragrance. It is 2016 must taste the high-latitude coffee beans produced in Costa Rica famous in the world, rich. The taste is mild, and the coffee beans here have been carefully processed, which is why there is high-quality coffee. Located in the south of SanJos é, the capital of Tarasu, Costa Rica is one of the most valued coffee growers in the country. Tarrazu is one of the major coffee producing areas in the world. Costa Rica is one of the countries with the most diverse biological species in the world, and its pleasant climate has created rich agricultural production resources, among which coffee is one of Costa Rica's main agricultural exports.

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.