A brief introduction to the characteristics of Tarazu Red Honey Coffee Bean in Costa Rica

A brief introduction to the characteristics of Tarazu Red Honey Coffee Bean in Costa Rica

The varieties cultivated in Costa Rica are mainly caturra and catuai, and there are also many varieties in the country, the most famous of which is the bourbon variety villa sarchi, which grows very well at high elevations and has strong wind resistance. It can also grow in barren soil, and it will grow better under shade trees. The most prominent feature is excellent sweetness and good acidity. Costa Rica has high coffee skills, regardless of breeding, planting or post-processing methods (especially honey treatment). It can be used as a reference for all producing countries.

Tarazhu coffee raw bean color is blue-green, with the characteristics of extremely hard beans, round beans, small particles, slightly poor uniformity, using full washing treatment, the variety is Kaddura of Costa Rica, in order to highlight its refreshing and clean taste, we use light to medium baking.

The cup test shows that the roasted caffeine is moderate in thickness, smooth and smooth, with slightly sour taste in the mouth, rich sucrose flavor, rich dry aroma, similar to the fragrance of sweet-scented osmanthus, the fragrance will fade after brewing, and the taste will be softer after lowering the temperature. it's a good coffee to drink in summer.

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.

There are many excellent producing areas in Costa Rica, and the high-quality producing areas of Costa Rica have a common understanding of quality, that is, it requires the use of mature coffee fruits to ensure the production of high-quality coffee.

Generally speaking, a large amount of water is used in the post-processing of the picked coffee fruit, but the advanced production equipment in Costa Rica saves the use of water resources to the greatest extent, and a circulating filter is used to treat the waste water from washing coffee beans. let the waste water be purified into clean water to prevent pollution of the local soil environment.