Flavor description of Costa Rican Red Kaddura washed Coffee beans introduction to the origin of grinding scale varieties

Flavor description of Costa Rican Red Kaddura washed Coffee beans introduction to the origin of grinding scale varieties

Costa Rica

Treatment: insolation (Pillon treatment at San Isdro Manor)

Producing area: Tarazhu

Level: SHB (1700 altitude)

Baking: medium-shallow (explosion-intensive)

Flavor: honey apple, banana, fruit

Compared with other high-altitude raw beans, the raw beans of Catuai are relatively soft, sweet and less sour. Kaddura, formerly known as Kaddura, is not easy to suffer from insect pests, but its taste is not clean enough and its flavor is not good enough, so Brazilians hybridized with Mondu Novo based on Kaddura to produce a new variety, named Kaduai.

Kaduai has a high ability to resist natural disasters, especially wind and rain. It inherits the advantages of low body of Kaddura trees and is not suitable for insect pests, avoids the shortcomings of new world tree species, and produces solid results, which is not easy to fall off in strong wind. it makes up for the weakness of Arabica varieties, and its overall flavor is cleaner than Kaddura and higher than New World acid. The only drawback is that the life span of fruit growth and harvest is only about ten years, and the life span is relatively short.

I haven't found any delicious coffee beans for too long, so I have to complain. This red Kaduai from Costa Rica is part of San Idro Manor, which has a history of more than 70 years. It was developed by the father of current farmer Anna Victoria from a small farm. It is now run by Jorge and Anna Victoria, who have bought more and more land and micro-batch processing equipment over the years, shortly after the micro-batch processing equipment was installed. The water crisis in Costa Rica emerged in the early 1990s, when the government greatly restricted the use of water to treat coffee. The introduction of radical water resources and pollution laws by the Costa Rican government had a great impact on the coffee industry. at that time, the coffee industry had to get rid of the traditional washing method. So Jorge and Anna Victoria used the sun treatment method from the Pillon treatment plant to treat the coffee beans on the farm, which only produced sun-treated coffee beans, constantly improving the production technology at the same time. To ensure absolute natural sun treatment, the use of solar energy to ferment raw beans, there is no type of inorganic waste and organic waste left on the farm. [time-limited free delivery] Red Kaduai, Chateau San Idro, Costa Rica