Costa Rican (Caturra) Kaddura Coffee is characterized by the taste of regional varieties.

Costa Rican (Caturra) Kaddura Coffee is characterized by the taste of regional varieties.

Costa Rican Ficamie treatment was produced by Los Lobos farm in Tarashu area, 50% honey treatment (honey treatment will be described later), and 9 defects were picked out from 100g raw beans.

Raw beans are covered with something similar to wax, and this treatment is said to increase the sweetness of the beans.

Baked to the verge of the second burst of beans, beans are baked on the 12th, wait until the weekend to have time to take pictures, there has been a little oil.

It smells rich and sweet with a high consistency of coffee and a smooth and mild taste.

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.

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.