A brief introduction to the planting Market Price of Costa Rica Tara Pearl Fine Coffee Bean varieties
The first mouthful was actively sour, but after a while the second bite felt very balanced and thick. After that, you will feel that the bright sour taste is blocked by glycol. After that, Huigan was also quickly and obviously, but it lasted not long. This cup is not bitter or astringent, the acidity is good, clean and mild Costa Rica, people who do not drink a single drink may like it.
The coffee produced in Costa Rica is light and sweet in flavor and pleasant in flavor. The excellent Costa Rican coffee is called SHB. The coffee beans here have been carefully processed, and that is why there is high-quality coffee. Costa Rican coffee is full of Arabica beans, washed with water, its style is bright, fragrant, clear as wind chimes swaying in the breeze, mild acidity and sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good. This is a major feature of Costa Rican coffee. Costa Rica is bordered by the Caribbean Sea to the east and the Pacific Ocean to the west, as the country's name means in Spanish: fertile shores. Located in the south of SanJos é, the capital of Tarasu, Costa Rica is one of the most valued coffee growers in the country. Tarasu (Tarrazu) is one of the major coffee producers in the world. Coffee farming is an extremely important industry in Costa Rican agriculture. The coffee beans produced at its high latitudes are famous in the world, with mild taste, high acidity, aroma and rich texture, so they are very popular. The raw beans are green and have large particles as a whole, all of which belong to Arabica species.
All the coffee trees planted in Costa Rica are Arabica coffee trees. through improvement, the quality of coffee beans is better and more stable. in order to facilitate picking, coffee trees are kept at a height of about 2 meters through continuous pruning. The coffee that people eat is the taste of the seeds in the fruit that are brewed in water. After picking raw coffee beans, it is necessary to remove the peel, pulp, seed film and sun exposure before the seeds (that is, coffee beans) can be roasted. Now part of the process can be replaced by machines, and the speed of coffee production has increased a lot. However, there is no machine to do coffee picking, so you must use manual labor.
Costa Rican coffee has full particles, ideal acidity and unique strong flavor.
Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (ICAFE), has been taken over by the official Coffee Committee (Oficinale Cafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.
Brazilian coffee fruit, a coffee producer, accounts for 1/3 of the world's coffee consumption and occupies a place in the global coffee market, although Costa Rica faces several times more natural disasters than other regions. but its acreage is enough to make up for it.
There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees.
One of the most famous is Mountain Costa Rica Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans into mixed coffee. It is also a good choice.
Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and varies in quality (NO.2~NO.8 according to the number of sundries, NO.13~NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is Costa Rica, which has been a necessity of blended coffee and is familiar to the public since ancient times.
Excellent Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus the flavor of the coffee beans is stronger. In addition, due to the high altitude drop caused by sufficient rainfall, it is very beneficial to the growth of coffee trees. However, its negative effect is to increase additional transportation costs, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency, including using "electric eyes" to select beans and identify coffee beans of irregular size.
Product name: Tarazhu Costa Rica Tarrazu SHB, Costa Rica
Country: Costa Rica
Producing area: Tarazhu Tarrazu
Manor: jaguar Manor El Puma Estate
Grade: SHB/EP
Treatment: washing and fermentation, drying in the back section.
Baking degree: medium baking
Finally, let's talk about personal taste. Using utensils: Philharmonic pressure, 20 seconds pressure filtration, 88 degrees water temperature, medium to medium fineness grinding, water powder ratio 12:1, this Philharmonic pressure product surprised me, no less than the successful siphon pot. The dry fragrance and wet fragrance are quite strong, and the dry fragrance of the powder is comparable to that of Yega Snow, to a sweet fragrance that makes people secrete saliva. It smells like chocolate. Rich aroma, mild taste, clean, can not taste astringent taste.
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A brief introduction to the history and culture of the origin and development of high-acidity Tarazhu boutique coffee beans in Costa Rica
The coffee planting area is located between 1200 meters and 1900 meters above sea level. The soil type is mainly composed of volcanic ash deposits, which makes the acidity of the soil acidic. Most plantations in the area are planted with natural shade for a harvest period of five months, from November to March of the following year. The harvest time coincides with the dry season, which ensures that the coffee with uniform maturity and high quality can be harvested.
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The clear flavor of Costa Rica Tarazhu boutique coffee beans cultivation geographical location climate elevation
S.H.B. It is a very hard bean with an altitude of more than 1500 meters above sea level, which means high quality Costa Rican coffee. This extra-hard coffee bean suitable for medium and heavy roasting has a strong sour taste and charming aroma. Costa Rican SHG coffee is usually full-grained, the flavor is clear, the acidity is bright and the consistency is ideal. The strong flavor makes the tail rhyme reverberate in the throat for a long time.
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