Front Street Costa Rican Red Honey treats Tobosi Tobusch Manor Kaddura boutique Coffee

Factory Name: Coffee Workshop Address: No. 10 Baoanqian Street, Guangzhou City Factory Contact: 020-38364473 Ingredients List: Self-baked Shelf Life: 90 Net Content: 227g Packaging: Bulk Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar: Sugar Free Origin: Costa Rica Roasting Degree: Moderate Roasting

Costa Rica Helsar De Zarcero

Country: Costa Rica Fiscal year: 2003

Grade: SHB

Production area: Tarazhu Tarrzu

Degree of roasting: medium roasting

Processing method: red honey

Varieties: Kadura, Kaduai

Treatment plant: Tobosi/Tobusi Estate

Flavor: Brown sugar, almond, black tea

Costa Rica was the first country to introduce coffee into Central America. It has a long history and a complete coffee organization system from production to sales. Because it is located in the Central American Isthmus, there are many volcanoes in the territory, it has the natural advantages of sunshine and land, and the climate is simultaneously reconciled by the Pacific Ocean and Atlantic Ocean currents and sea breezes. The coffee produced has the characteristics of local micro-climate and terroir conditions. In terms of quality and quantity, Costa Rica's coffee has always been recognized by the world and has been rated as one of the world's high-quality coffees.

Fertile volcanic ash, mild temperatures, and steady rainfall are among the factors that have made coffee a major agricultural product in Colombia. The seven regions are Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba and Brunca.

[Costa Rica Tobosi/Tobusi Manor] Tobusi Manor has always been based on providing high-quality boutique coffee in Costa Rica. The plantation and production of the estate are based on the premise of environmental protection, insisting on high-quality manual picking, and the maturity and tracking management of coffee cherries are very good.

The key to honey processing is the amount of pulp retained, the more the honey processing characteristics, but the higher the risk of overfermentation, the characteristics of each label "Honey coffee" will vary according to the conditions, such as the climate of the location (sunshine/rainfall probability/air humidity), or the processor's preference. Red honey: about 25% of pectin is removed; compared to yellow honey, drying time is longer, and reduce the direct sunlight exposure time, even use the shade, lasting about 12 days.

Flavor: Honey, lime, orange blossom, white chocolate, sweet taste, soft fruit acid, round and full, lasting finish