Costa Rican Tarazhu coffee beans with an annual output of only 160000 pounds
Costa Rican Tarazhu coffee beans with an annual output of only 160000 pounds
Palate: bright and varied soft fruit acids, such as oranges, berries, raspberries, etc., which softens and brings sweetness on the palate, with a rich caramel-like Body. In the middle, there are sweet hazelnuts, sweet spices, fudge, stiff flowers and cool flowers in the nose, melons, almonds, sweet limes, sun-dried fruits, roasted nuts and chocolate, full overall flavor, long-lasting and changeable finish, especially the sweetness of spices.
Costa Rican coffee is mostly washed, and honey-treated beans are not common. Honey treatment in Xiaoxu store inherits the balanced taste of Costa Rican coffee and brings more surprises in terms of mellowness and richness. Costa Rican coffee has a unique aroma, similar to the scent of flowers and a faint aroma of fruit, but it does not feel turbid, but it is fresh and rich, as if it can infiltrate the whole body through the skin.
The flavor of Costa Rica has always been steady, without the sharpness of Guatemala, it is quite mild and supple, sour, sweet and bitter chocolate, inclusive and well-balanced, is the classic flavor of gourmet coffee. The seven major coffee producing areas are as follows: Durieba Valley (northeast of the capital San Jose), Central Valley (northwest of San Jose), Western Valley (west of the capital), Sanhe District (east side of the capital), Blanca (southeast of the capital), Orosi (north of the capital), Tarazu (south of the capital). Among them, the Central Valley, Tarazhu and Sanhe producing areas are the most famous. In principle, the quality of coffee sloping towards the Pacific is better than that facing the Atlantic. In the 2007 Costa Rica Cup Test Competition, the champion farm Serobado was located in the Tarazu producing area south of San Jose, but the Central Valley also performed well, with two to four from the city of Naranhe. Sanhe District seems to have been left out.
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Introduction to the unique floral fragrance of Ethiopian Yega Xuefei Adoto Coffee treatment
Roasting has a particularly important effect on the taste and flavor of boutique coffee. Brown beans are loved because of the aroma and taste formed by chemical reactions at high temperatures. Raw coffee beans in the roaster, after drying, high temperature decomposition, cooling, in the two endothermic exothermic explosion occurs, resulting in flower and fruit aroma, rich taste Yega Xuefei is actually made by the surrounding coffee
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Introduction to the characteristics of Iron pickup Coffee beans, description of planting Environment and Flavor
The characteristics of iron pickup coffee beans planting environment flavor description taste introduction planting area is mainly distributed in Lincang, Baoshan, Simao, Xishuangbanna, Dehong and other states. The average temperature of Baoshan is 21.5℃, and the highest is 40.4℃, which is basically frost-free all the year round. It is recognized as the best producing area of small-grain coffee. The small grains of coffee cultivated here are strong but not bitter, fragrant but not strong, well-proportioned and mellow.
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