For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Costa Rica has a long history of cultivated coffee, with a unique natural environment, fertile volcanic ash, mild and suitable temperature and stable abundant rainfall, sufficient sunshine during the day, and a significant temperature difference between day and night. Coffee is one of the factors that make coffee one of the main agricultural products in Costa Rica. In the past 10 years, the new "dry" treatment method has become a trend, collectively known as "honey treatment", which uses the scraper to adjust the scraping degree of the pulp. The output shows a "honey feeling" from light to dark (white, yellow-red-white, yellow-red-black) with a thick sense of acidity and complex aroma. Each has its own depth and advantages. Costa Rican coffee has always been regarded as the perfect type of classic flavor, balanced, clean and mild is her tone.
Introduction to Villalobos Coffee
This batch is from the western valley-Salaca Manor is now owned by Maria Elena, and almost all of the estates are planted with Villalobos species, mixed with only a few Kaddura species. Villalobos is a branch of Typica, which is characterized by delicate appearance, floral and citrus aromas and subtle acidity of apricots, peaches and plums. Between 1950 and 1960s, Costa Rica planted a large number of Villalobos species in the western valley, and up to now, a large part of the Villalobos species are still planted in the western valley at such a high altitude. The variety was also introduced to Indonesia by Dutch traders in the late 1960s.
Costa Rican [breeze treatment plant / black honey] flavor description
Country: Costa Rica
Producing area: Western valley
Producer: breeze treatment Plant / Salaca Manor
Variety: Villa Rob (Villalobos) species
Altitude: 1750 m
Grade: Nbig A
Treatment: black honey treatment
Baking degree: medium baking
Flavor: honey, black sugar, apricot, candied fruit, flower aroma, cedar aroma, syrup, lively taste.
