Demonstration of taste brewing in flavor producing area of Costa Rican Coffee Manor Fire Phoenix Manor

I have roughly counted that on average, for every new coffee bean released, at least 16 samples will be tested. Only when I encounter coffee that really makes me feel good, I am willing to share it with you. After choosing a raw bean as the release, I also have to test the baking degree, adjust the baking curve, cup test and determine the final flavor. Only in this way can we ensure that the coffee beans can be put in everyone's cup is delicious, and all the links in the process depend on the cup test to determine the final result. So sometimes when you encounter a good cup of coffee, you really need some fate.

This time I got this suntan in Costa Rica, and the entrance calmed the whole person down. I drank her honey apple flavor, followed by banana and cream taste, similar to the taste of pipa and full cocoa tail rhyme. No matter how noisy the world is, I just want to sit down quietly and enjoy this cup of coffee.

It's like, before it happened, it was a waiting person. After it happened, it is still a waiting person. [time-limited free delivery] Red Kaduai, Chateau San Idro, Costa Rica

Sometimes, when I encounter a good coffee, I am always excited, but I am afraid that I will be unable to describe it when I finish it. As soon as I describe it, I feel very vulgar. I don't know how to make it simple and return to its own flavor. You know, it's like sometimes you meet a very attractive girl on the road and want to chat her up and admire her beauty, but if you appreciate it, it's easy to make people feel dirty.

[time-limited free delivery] Red Kaduai, Chateau San Idro, Costa Rica

Forgive me for talking for so long. I haven't found any good coffee beans for too long, so I have to complain. This red Kaduai from Costa Rica is part of San Idro Manor, which has a history of more than 70 years. It was developed by the father of current farmer Anna Victoria from a small farm. It is now run by Jorge and Anna Victoria, who have bought more and more land and micro-batch processing equipment over the years, shortly after the micro-batch processing equipment was installed. The water crisis in Costa Rica emerged in the early 1990s, when the government greatly restricted the use of water to treat coffee. The introduction of radical water resources and pollution laws by the Costa Rican government had a great impact on the coffee industry. at that time, the coffee industry had to get rid of the traditional washing method. So Jorge and Anna Victoria used the sun treatment method from the Pillon treatment plant to treat the coffee beans on the farm, which only produced sun-treated coffee beans, constantly improving the production technology at the same time. Ensure absolute natural sun treatment, use the energy of the sun to ferment raw beans, and there is no inorganic and organic waste left on the farm.