Description of taste and flavor of gardening geisha coffee beans in Candlestick, Costa Rica
Description of taste and flavor of gardening geisha coffee beans in Candlestick, Costa Rica
Tarrazu in Costa Rican coffee is one of the major coffee producing areas in the world. The coffee produced has a light and pure flavor and pleasant aroma. Tarasu, located in the south of the country's capital, San Jos é, is one of the most valued coffee growers in the country. " The coffee "La Minita Tarrazu" is a famous local product.
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.
Blueberries, coffee flowers, maple syrup
[wet fragrance] Malic acid, oranges, berries, flowers, daily C.
[sips] the scent of flowers, maple syrup
After peeling, the peel and pulp of the coffee fruit are recovered as feed for livestock, or converted into organic fertilizer, as well as coffee bean dryer fuel. It can be said that in every process of coffee production, Costa Rica complies with the requirements of maintaining the natural environment.
Coffee is an important export product of Costa Rica, which earns a lot of foreign exchange for the country every year and is vividly called the "golden seed". Costa Rica's unique natural conditions are very suitable for growing high-quality coffee varieties. Although the output is small, Costa Rican coffee always occupies an important position in the international boutique coffee market with its excellent quality.
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