Introduction of Costa Rican Tarazhu coffee beans belonging to elegant varieties

Introduction of Costa Rican Tarazhu coffee beans belonging to elegant varieties

"Black Soul" has less turning times and a higher degree of fermentation than "Black Pearl", but it is also more likely to fail. Under the careful treatment of Lajas, this "Black Soul" has become the best of sun-dried beans with rich flavor, thick and round taste and long tail.

Costa Rica has a deep coffee culture, superb coffee skills, and produces world-class high-quality coffee. Whether in terms of innate environmental advantages or acquired efforts to produce high-quality coffee, Costa Rica can be called an excellent coffee producer.

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, 17 came from Tarasu. Tarasu is located in the fertile volcanic region of Central America, which has a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude, and dense forest natural shade, providing a unique growth environment for coffee growth.

Palate: bright and varied soft fruit acids, such as citrus, berries, raspberries, etc., which softens and brings sweetness after the entrance, such as caramel-like Body, sweet hazelnut, sweet spices, fudge, stiff flowers and slightly cool flowers in the nose, and sweet melons as delicate and clean as melons.