What is the treatment of Costa Rican Saint Roman coffee beans?

What is the treatment of Costa Rican Saint Roman coffee beans?

Costa Rican boutique coffee has only come to the fore in the past decade. Although Costa Rica introduced coffee from Cuba as early as 1729 and carried out commercial cultivation, it made great efforts to develop the coffee bean industry. But it mainly produces and distributes mixed coffee beans and Italian commercial beans for export to its nearest neighbor, the United States, which is one of the largest coffee consumers. Because of this, the quality of Costa Rican coffee beans at that time had not yet reached the level of fine coffee. Moreover, due to the poor quality of coffee beans, Costa Rica does not have a national standard (a national standard for regulating the grade of raw coffee beans), because its country is not qualified to evaluate it.

Yellow bourbon itself is a variety of bourbon species, the pericarp is yellow, Brazil COE competition many times over the years are led by yellow bourbon, charming flavor. Different from the monotonous flavor of ordinary Brazilian beans, this product has excellent acidity. In addition to the nutty aromas accustomed to Brazilian beans, there are more lemon and fruity aromas. The complex and charming flavor absolutely breaks the impression of Brazilian beans. The throat rhyme has the gentle sweetness of a thick, long cashew nut peculiar to Huang bourbon.

Complexity-the feeling of multiple flavors

Balance-all basic palate features are satisfactory, and no one taste masks the other.

Flavor [flavor] is the overall impression of aroma, acidity, and mellowness, which can be used to describe the overall feeling of contrast coffee.

Acidity [acidity] is the acidity and strong quality of all coffee grown on the plateau.

Body [mellowness] is the taste of coffee on the tongue after drinking the prepared coffee.