Costa Rican Sun treatment of Tank Manor Micro-La Sachi Fine Coffee beans in the Central Valley

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

Costa Rica west valley monte solis ei tanque villa sarhi Natural

Country: Costa Rica Fiscal year: 2003

Grade: SHB

Region: Central Valley

Degree of roasting: medium roasting

Treatment method: sun treatment

Breed: Vera Saki

Manor: Tank Manor

Flavor: Green twist, caramel, nutty

Costa Rica's premium coffee beans are called "very hard beans"(SHB), and there are hard beans (HB) and slightly hard beans (SH) in descending order of quality, which is also how it is graded. Hard beans grow at altitudes above 1500 meters, and altitude always represents the quality of coffee, and high altitude means better quality. In addition, due to the high altitude drop caused by sufficient rainfall, the growth of coffee trees is very beneficial; and the high altitude night temperature is low, resulting in slow growth of trees, so that coffee fruit better absorb more nutrients, coffee flavor is also richer.

Its three most famous producing areas are Tarasu, located south of San Jose, Costa Rica, and the Central Valley and Western Valley. Solarization is a very traditional practice that uses minimal resources, but it is difficult to do well because of the many factors beyond your control. Francesca added many innovations, such as measuring the sugar content of the fruit with a Brix meter, which is often equipped in the wine industry, and determining the best time and treatment for harvesting according to Brix sugar content. The Brix value of ordinary fruits is 14 for apples, 12 for lemons and 18 for passion fruits, but Lajas coffee cherries can reach 21- 22%. Lahas not only sun, honey treatment, but also washed beans. The beans grown on the farm include Caturra, Catuai, Villa Sarchi, and a small number of Kenyan species SL28, Obata, etc.

The natural processing process is quite labour-intensive. Hand-harvested cherries with high sugar content are first placed in African elevated sheds for about 10 days in the sun, and then placed in plastic cloth-covered greenhouses to create more direct heat and continue to dry until the moisture content reaches 11.5%. The slow drying process allows the beans to develop more natural sweetness from the inside, but it also requires more careful care and careful calculation of the number of turns. At the end, the red cherries turn black, giving off aromas of fruitcake, caramel and even sherry.

Flavor: Green twist, caramel, nutty

Palate: Good sweetness, soft acidity, round and full, lasting finish