Costa Rican boutique Coffee Manor Las Haas Manor Coffee Origin, Development, History and Culture

Anchor Costa Rica Las Jas Estate Coffee Flavor Description Grind Scale Treatment Introduction to the region

Villasarchi is derived from red bourbon, with bright, delicate citrus acid aromas and deeper aromas of raisins and nuts. It has a high complexity and balance. It is a rare and excellent coffee variety. The farm covers an area of 4 hectares at an altitude of about 1600 meters. The harvested coffee fruits are sent to the family's own Helbasu processing plant, and the production and processing quality of coffee are monitored throughout the process.

Altitude: 1350-1600m

Origin: Herbalife Treatment Plant

Breed: Villasarchi

Treatment: Washing

Picking time: December-March

Roasting: Medium-(one pop tail or one pop end)

Flavor Description: Cream, walnuts, milk chocolate, lively acidity.

Las Lajas Estate Alma Negra

Country: Costa Rica

Region: Central Valley

Class: SHB;

Treatment: Sunlight

Altitude: 1300~1500 m;

Breeds: Caturra, Catuai

Flavor Description CUPPING NOTES: Passion fruit,Nuts,Prune,Blueberries

Citrus, maple syrup, red cherry, vanilla, a variety of fruit complex sweet and sour... This cup of coffee is called "Goddess". Today, Chongqing Brista Coffee Training School will introduce you to coffee beans produced by the Goddess Manor in Costa Rica. The goddess bean is a micro-batch Geisha (rose summer/geisha) variety of Dota El Diosa in Central America. Rose summer everyone has heard of how much, is from the origin of coffee Ethiopia's precious beans. After introduction to Central America for several times, he won the Cup Test Award and made a splash.

Costa Rica's "Goddess Manor" was founded in 1960. What I have to say about this "goddess" rose summer: the goddess uses organic farming methods to cultivate, through the natural shade of local native trees and fruit trees, organic fertilizer uses coffee cherry pulp mixed molasses, adds to the fertile soil with high mineral content in the nearby mountains, and cooperates with microbial fermentation to produce organic fertilizer that can enhance the disease resistance of coffee. The soil is suitable for California earthworms.

Coffee fruit is picked by hand after ripening, only ripe red-purple berries are picked, coffee green beans are processed by washing method, very unique constant temperature treatment, fermentation degree makes coffee clarity and complexity obtain excellent balance, so that its flavor shows better stability, Geisha (rose summer/geisha) that kind of very special flavor is shown in strands, really will make people intoxicated