Flavor description of Tarazhu Coffee beans in LA PASTORA Manor, Costa Rica

Flavor description of Tarazhu Coffee beans in LA PASTORA Manor, Costa Rica

Among the many excellent producing areas in Costa Rica, there is a famous producing area-Tarazu (Tarrazu), which can also be called 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-renowned coffee farm.

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, ripe coffee fruits are required to ensure that the natural treatment of high-quality coffee Francesca is quite laborious. Hand-harvested high-sugar cherries should be placed in an African viaduct for about 10 days, and then placed in a plastic cloth-covered greenhouse to create more direct heat energy. Keep drying until the water content reaches 11.5%. The slow drying process allows raw beans to develop more natural sweetness from within, but it also requires more careful care and precise calculation of the number of turns. In the end, the red cherries turn black, emitting the aroma of fruitcake, black sugar and even sherry, and the black soul is finished. "compared with the" black pearl ", the number of turns is less and the degree of fermentation is higher, but the possibility of failure is also greater. Under the careful treatment of Lajas, this" black soul "has become the best in sun-dried beans with rich flavor, thick and round taste and long tail rhyme. With Lajas different treatment of raw beans, showing different flavors, compared with each other, you can definitely have a special experience.