Introduction to the characteristics and flavor of gardening prostitute coffee beans produced in Candlestick, Costa Rica

Introduction to the characteristics and flavor of gardening prostitute coffee beans produced in Candlestick, Costa Rica

Among the many excellent producing areas in Costa Rica, there is a famous producing area-Tarazu (Tarrazu), which can also be called Tarasu. Tarazhu is very famous in the world of boutique coffee and is one of the major coffee producing areas in the world. In the 2014 COE competition, of the 23 beans on the list, a total of 17 came from Tarasu.

There are eight Costa Rican producing areas, of which three are recognized as the best. Tarazu, the Central Valley and the Western Valley. Las Lajas is located in the foothills of Sabanilla de Alajuela and Poas Volcano in the Central Valley.

After the coffee fruit is ripe, it is picked by hand, and only the ripe red-purple berries are picked. The processing method of raw coffee beans is washed with water, which is treated at a very unique constant temperature. The degree of fermentation makes the clarity and complexity of coffee get an excellent balance, and its flavor shows better stability. It is really intoxicating to show the very special flavor of Geisha (Rosa / Geisha).

Costa Rican coffee has full particles, ideal acidity and unique strong flavor. Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (ICAFE), has been taken over by the official Coffee Committee (Oficinale Cafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

Yellow honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable water content.

Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.

Black honey: almost no removal of pectin; drying takes the longest time, lasting at least 2 weeks, using covering to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully.

Costa Rican coffee is full of Arabica beans, washed with water, its style is bright, fragrant, clear as wind chimes swaying in the breeze, mild acidity and sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good, which is a major feature of Costa Rican coffee. Therefore, it is suggested that when you taste Costa Rican coffee, you should only add a small amount of sugar and cream, so that you can enjoy its girlish flavor.