How does the dry smell of Costa Rican beans come from? what kinds of manors come from?

What are the types of Costa Rican beans that taste dry?

1)Dry Fragrance: When grinding, you will feel the aroma, rich, with a unique vanilla fragrance.

2)Humid: Light floral and very weak tea aromas on the palate, slightly sweet blackberry fruit and slightly caramel, sour, slightly sweet and chocolate aromas.

Taste after entry: The taste is quite balanced and pure, the mellow feeling is good, very good smooth feeling, slightly sweet feeling, very long sweetness, fine taste slightly smoky feeling, not too bitter, overall taste down mellow feeling and aroma is better than the previous Westvalley, after adding milk, it will not feel lighter. If it is hand red, it is recommended that the brewing temperature be between 83-85 degrees.

Sunnyside, the highest point in Tarrazu, is the area that receives the first rays of sunlight at sunrise. It is called LIano Bonito of Leon Cortes! Bourbon, Geisha, Caturra and Catuai coffee varieties are grown on the estate and are treated with 100% water, honey and natural sun. The coffee beans of Estates de la Sana are processed by the renowned Don Mayo processing plant in Costa Rica, which is good at improving the quality of coffee and retaining its uniqueness, i.e. the different flavors caused by the respective microclimates such as altitude, soil, rainfall, temperature, etc., in order to grow, harvest, process and export high-quality coffee in harmony with the environment. Shenhua Manor uses very strict standards to control the cultivation environment and processing process of coffee. It is very strict! Maria Auxiliadora Bonilla, daughter of the farm operator, is a barista and the 2013 WBC Costa Rica champion. They have a professional coffee cup testing laboratory. Every batch of green beans is tested by cup testing to confirm that the flavor is impeccable!

In 1931, it was exported from Geisha Mountain in southwest Ethiopia to Kenya, Tanzania and Costa Rica in obscurity. It was transplanted to Panama in the 1960s. After nearly half a century, it was amazing. It defeated the ever-winning varieties such as Boben, Kadulla, Kaduai and Tibika, and won the first prize in the 2005, 2006 and 2007 Panama National Treasure Bean Cup Test Competition. In 2007, the International Famous Bean Cup sponsored by the American Fine Coffee Association (SCAA) won the championship again, and the bidding price was sold at 130 US dollars per pound, setting a record for the highest price in the history of competition beans. It is reported that the subsequent Panama National Treasure Bean Competition will be divided into two groups: Rose Summer and Non-Rose Summer.