Costa Rica Tara Beads Coffee Laminita Floral Flavor Description Taste Origin

Costa Rican Tarazu Coffee Laminita Flower God Flavor description Taste Origin

Although Bill McCulpin is obviously concerned about social and environmental issues, he insists that he is just a pragmatist. He treats his employees only because his business is doing well. He scoffs at fair trade coffee. He thinks it makes no sense for people to buy fair trade coffee to atone for their sins. He wants customers to buy Lamini because of its quality, not the way we grow it. The starting point of fair trade coffee is well-intentioned, but taking it as a selling point is cultural hegemonism. People who buy fair trade coffee simply take advantage of the misfortune, pain and humiliation experienced by coffee farmers to package the coffee. Then sell rich but guilty people at high prices, take wooden canes, wear metal-clad shoes, politically correct, short-sighted and naive.

(Honey Coffee), can be translated as "as sweet as honey" treatment. The coffee that Costa Rica claims to be "as sweet as honey" is Honey Coffee on the sack, which is quite eye-catching. It has improved the Brazilian half-sun method to increase sweetness, focusing on keeping the pectin layer glued to the pods as completely as possible, removing the peel and moving the sticky pods to an outdoor viaduct, similar to Kenyad's practice, so as not to absorb the odor and moisture of the land, then expose to the sun and air-dry for about a week or two. During this period, you have to turn the pods every hour to make them evenly dry, so that the beans can fully absorb the fruit aroma and sugar essence of the thick pectin layer, and put them into a wooden container to ripen after dehydration. It takes a lot of work, but the fruit of "honey wine" tastes as sweet as honey. The disadvantage is that the risk of this method is very high, and it is easy to mildew and rot when the weather is too wet. Costa Rica is not as dry as it is, but it dares to use the treatment of exposure for a long time, which makes people feel cold sweat, but it also reflects Costa Rican coffee craftsmanship.

The flavor of Costa Rica has always been steady, without the sharpness of Guatemala, it is quite mild and supple, sour, sweet and bitter chocolate, inclusive and well-balanced, is the classic flavor of gourmet coffee. The seven major coffee producing areas are as follows: Durieba Valley (northeast of the capital San Jose), Central Valley (northwest of San Jose), Western Valley (west of the capital), Sanhe District (east side of the capital), Blanca (southeast of the capital), Orosi (north of the capital), Tarazu (south of the capital). Among them, the Central Valley, Tarazhu and Sanhe producing areas are the most famous. In principle, the quality of coffee sloping towards the Pacific is better than that facing the Atlantic. In the 2007 Costa Rica Cup Test Competition, the champion farm Serobado was located in the Tarazu producing area south of San Jose, but the Central Valley also performed well, with two or four from the city of Naranhe, where Sanhe District seemed to be left out.