Introduction to self-baked boutique coffee: Costa Rica

Edwin Mora and Mario Jimenez teamed up to run the small farm three years ago and has its own raw bean factory. The farm and workshop are in the small town of La Angostura de Le ó n Cort é s in Tarasu.

Although the scale is very small, they have been trying to maintain high quality. Here, coffee is taken good care of from breeding to harvest, and they also use many new planting techniques and advanced farming tools to improve coffee production. The hand-picked coffee fruits are all dried in an elevated bed. More complete to maintain the coffee's rich fruit flavor and good mellow. Although the output is very small, their quality is absolutely impeccable.

What word is used to describe Costa Rica?

Pure.

Soft.

Equilibrium.

This Central American bean has a pure taste that no beans can have, too pure to have any miscellaneous flavor, and this purity translates more into a softness and balance in the mouth, including its rich fruity aromas. are fresh and bright notes with the natural sweet and sour fruit. The country known as "Central American Garden" and "Central American Switzerland", Costa Rica is far higher than other countries in China and the United States in terms of political, economic and social development. it is one of the few countries in the world without army. coupled with the beautiful scenery and pleasant climate along the Caribbean and Pacific coasts, it has attracted a large number of tourists, mainly from Europe and the United States. Service industry and agriculture are its main industries. It is worth mentioning that Colombia is the second largest banana exporter in the world after Ecuador, and the second largest agricultural product after bananas is coffee.

Costa Rican coffee originated from Martinique Island in the 1820s. Costa Rica's rich precipitation, moderate temperature, nutrient-rich and well-drained volcanic ash soil provided good conditions for coffee production, coupled with the strong support of the government, coffee quickly developed into the highest foreign exchange earning agricultural product after bananas and pineapples, and Costa Rica was also the first country in Central America to develop coffee industry. This may benefit in part from the Central American Institute for Agricultural Research in San Jose, the capital.

Costa Rica is one of the world's famous boutique coffee producing countries. This country has legislated that only Arabica species are allowed to grow, and through some preferential policies and strict testing and grading standards, so that Costa Rican coffee can maintain excellent and stable quality. In recent years, Costa Rican coffee production tends to ecological agriculture, the emergence of more green boutique estates.

This time Mingjia's beans come from La Angostura de Le ó n Cort é s, a small estate in Tarasu, a famous coffee producing area near San Jose, the capital. It is a rare boutique manor bean.

Flavor characteristics of coffee production information

Coffee name: Costa Rica La Angostura

Farm: La Angostura de Le ó n Cort é s

Region: Tarrazu

Country: Costa Rica

Farmer: Edwin Mora & Mario Jimenez

Height: 1650 m

Variety: Caturra, Catuai

Annual output: 300 bags/year

Processing method: 100% sun-dried bright acidity, pure and balanced taste, light baking can better reflect the aroma and acidity of the fruit, the taste is more fresh and bright.

City+ baking will show a higher mellow and stronger chocolate flavor, fruit aroma will be more dry fruit aroma.

The excellent quality predates the excellent taste of the beans. As the baking degree changes from high to city+, the flavor will change from slightly sour and bright to more sweet and thicker taste, but the only thing that remains the same is the purity of the mouth and the extremely soft balance that melts into the mouth.

Cup review record

Product name: Costa Rica La Angostura Cup Review date: 2009.10.30

Baking degree: city- Baking date: 2009.10.26

Country of origin: Costa Rica: Tarasu Farm: La Angostura de Le ó n Cort é s

Grade: SHB processing method: washing, sun marking:

Taste evaluation:

Aroma, acidity, bitterness, sweetness, balance, mellow, finish and rhyme.

43335344

Comprehensive evaluation:

Fresh and lively fruit aroma, the entrance is extremely pure, the taste is balanced, very pure and refreshing finish

Flavor characteristics: fruity aroma, extremely balanced and soft

In Costa Rica, many coffee gardens are also developed as eco-tourism destinations for tourists. In a country without death penalty and army, in a country with many unique active volcanoes and unique Caribbean customs, it is a pleasure for many coffee lovers to have a coffee trip with unique taste.