A brief introduction to the varieties of coffee beans treated by flavor description in La Minita Manor, Costa Rica

A brief introduction to the flavor description and treatment of coffee beans in La Minita Manor, Costa Rica,

Planted between 4000 and 6000 miles above sea level, La Minita stands for well-balanced coffee, a cup of coffee with sweet aroma, perfect mellow, and refreshing aftertaste. All the odors are absolutely balanced and no impurities can take away the exclusive enjoyment of La Minita coffee.

The color of the beans is very fresh and green, it looks very pleasing to the eye, the size and particles are uniform, and the aroma of raw beans is also very fresh. Medium and deep baking, close to the second explosion, but not yet to the second explosion of the pot. Dry incense has the smell of almonds. Putting aside its dry fragrance, I would like to focus on her wet fragrance. The wet fragrance of this bean is too domineering, not the kind of gentle light aroma. After smelling her wet fragrance, you will naturally understand why this bean is called Flower God. La Flor literally means "the flower of coffee". And its aroma, like its name, is not the aroma of a certain kind of flowers, but the smell of thousands of flowers rushing into the nasal cavity. This is probably the most fragrant coffee I have ever drunk. And the feeling of the entrance is not inferior, the acidity is soft, very smooth, full, and finally there is a touch of smoke, the layer is very rich.

At La Minita Manor, pesticides are not used, and fortunately, the climate and altitude formed by the geographical advantages of the estate limit the number of pests to a considerable extent. Most importantly, through our careful planting and weeding techniques, the coffee trees grown by La Minita are strong and healthy, and a few pests do not have much impact on the coffee trees. At the end of the rainy season, the cherry fruit ripens, and the green cherry fruit begins to turn red or yellow. The cherry fruit ripens very slowly and unevenly, not as quickly and consistently as flowering. Therefore, the harvest work must be handled more carefully. The ripe cherry fruit will be harvested first, and the immature fruit will be left on the tree for harvest later. The fruit of a coffee tree will be harvested up to five times by La minita due to maturity, and the production season will end after the last harvest.