The characteristics of Red Kaddura washed Coffee beans in Costa Rica
The characteristics of Red Kaddura washed Coffee beans in Costa Rica
All the coffee trees planted in Costa Rica are Arabica coffee trees. through improvement, the quality of coffee beans is better and more stable. in order to facilitate picking, coffee trees are kept at a height of about 2 meters through continuous pruning. The coffee that people eat is the taste of the seeds in the fruit that are brewed in water. After picking raw coffee beans, the seeds (that is, coffee beans) can be roasted only by peeling, pulp, seed film and sun exposure. Part of the process can be replaced by machines, and the speed of coffee production increases a lot. However, there is no machine to do coffee picking, so you must use manual labor.
Costa Rica's production is small, with an annual output of about 110000 tons, ranking seventh in Central and South America. Costa Rica is dominated by recent coffee varieties, such as Kaddura, Kaduai, New World, etc., while the ancient bourbon and Tibica are rare. There are also many varieties in the territory, the most famous is the bourbon variety Vera Saatchi, a variety of elegant flavor, Brazil has also been introduced and planted, has won a prize. In addition, Costa Rican research institutions have spared no effort to improve the mixed-race Katimo, trying to reduce the stout bean pedigree and enhance the Arabica flavor of Katimo, which has been exported to Asia for trial cultivation in recent years.
People may be more concerned about the taste of Kaddura than the botanical characteristics. At the site where Kaddura is planted, the higher the altitude, the higher the quality, but the corresponding yield is also less. When Kaddura is slightly roasted, the sour aroma is obvious and the whole is bright, and the sweetness can be very good with proper treatment, but the mellowness of coffee is relatively low compared with bourbon, and the cleanliness of the taste is a little less.
There are many conditions for a good cup of coffee, some people like those with more acid, some people like those with higher alcohol thickness, and some people like those with higher sweetness. Everyone's understanding of "delicious" is different, but within the scope of my understanding, it is very important for me to have the comfort that resonates inside and the softness of the acid in the mouth. This is like a partner, whether I have a good sense of space is as important as whether I have a soft and open mind. Only with this kind of coffee will it be possible to reap her abundance and abundance after the entrance.
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