Costa Rica red honey processing Tobsi estate Kadura fine coffee beans origin development history culture

The key to honey treatment lies in the amount of pulp retained. The more it is retained, the more distinctive the honey treatment will be. However, the risk of excessive fermentation is higher, and the characteristics of each "Honey cofffee" will vary according to different conditions, such as the local climate (sunshine / rainfall probability / air humidity), or the processor's preference. Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.

Flavor: honey, lime, orange blossom, white chocolate, good sweetness, soft acidity, round and full finish.

Factory name: coffee factory address: No. 10 Baoqian Street, Guangzhou manufacturer contact information: 38364473 ingredients table: self-baking shelf life: 90 net content: 227g packaging: raw and ripe coffee beans in bulk: whether coffee beans contain sugar: sugar-free origin: Costa Rica roasting degree: moderate roasting

Costa Rica Helsar De Zarcero

Country: Costa Rica

Grade: SHB

Producing area: Tarazhu Tarrzu

Baking degree: medium baking

Treatment: red honey

Varieties: Kaddura, Kaduai species

Processing plant: Tobosi/ Tobusch Manor

Flavor: Brown sugar, almonds, black tea

Costa Rica is the country where coffee was first introduced into Central America. It has a long history and has a complete coffee organization from production to marketing system. Because it is located in the Central American Gorge, there are many volcanoes, it has the natural advantages of sunshine and land, and the climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, the coffee produced has the characteristics of local micro-climate and soil conditions, in terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as one of the world-class high-quality coffee.

Costa Rican volcanic terrain with fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall is one of the reasons why coffee has become one of the main agricultural products in Costa Rica. The seven major producing areas are: Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba and Brunca.

[Tobosi/ Tobusch Manor, Costa Rica] Tobusch Manor in Costa Rica has been mainly to provide high-quality boutique coffee, the cultivation and production of the manor is the premise of the founder's environmental protection, adhere to high-quality manual picking, coffee cherry maturity and tracking management are very good.