Tarazhu Coffee Flavor description Taste Manor region introduction

Tarazhu Coffee Flavor description Taste Manor region introduction

Tarazhu coffee raw bean color is blue-green, with the characteristics of extremely hard beans, round beans, small particles, slightly poor uniformity, using full washing treatment, the variety is Kaddura of Costa Rica, in order to highlight its refreshing and clean taste, we use light to medium baking.

The cup test shows that the roasted coffee alcohol is moderate in thickness, smooth and smooth in the mouth, with a slightly sour taste, a rich sucrose flavor, a dry aroma similar to that of sweet-scented osmanthus, which will fade after brewing and softer after lowering the temperature. it is a kind of coffee suitable for summer drinking Tara beads from the most famous producing areas of Costa Rica and beans produced by LA pastora Farm. At present, the Tarazhu Cooperative has 26 member farms. The Tarazhu region can be said to be the most famous coffee producing area in Costa Rica. The Tarazu Farm in Costa Rica is produced here. In the boutique coffee world, many people know that it is located in the fertile volcanic region of Central America. It has a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude, and dense forest natural shade. It provides a unique growth environment for coffee growth.

There are many excellent producing areas in Costa Rica, and the high-quality producing areas of Costa Rica have a common understanding of quality, that is, it requires the use of mature coffee fruits to ensure the production of high-quality coffee.

Generally speaking, a large amount of water is used in the post-processing of the picked coffee fruit, but the advanced production equipment in Costa Rica saves the use of water resources to the greatest extent, and a circulating filter is used to treat the waste water from washing coffee beans. let the waste water be purified into clean water to prevent pollution of the local soil environment.

After peeling, the peel and pulp of the coffee fruit are recovered as feed for livestock, or converted into organic fertilizer, as well as coffee bean dryer fuel. It can be said that in every process of coffee production, Costa Rica complies with the requirements of maintaining the natural environment.