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Micro-batch of tanning treatment in the western valley of Costa Rica coffee
Costa Rican coffee has a unique natural environment, fertile volcanic ash, mild and suitable temperature, stable and abundant rainfall, sufficient sunshine during the day, and a significant temperature difference between day and night. are one of the factors that make coffee one of the main agricultural products in Costa Rica. They also produce different grades of raw coffee beans, from commercial Arabica beans to coffee beans from the Outstanding Cup Coffee Competition (COE) to the temple-level geisha coffee variety (Geisha), plus numerous post-processing methods of white, yellow, red and black, which are dazzling. However, with the evolution of boutique coffee, the norms of large producing areas can no longer meet the curiosity of high-quality coffee lovers, resulting in more and more micro-areas and small estates being excavated.
Product name: Costa Rican Coffee West Valley Sun treatment Micro batch
Costa Rica West Valley Microlot
Grade: SHB
Manor: Piedades Alajuela/El Carmen microprocessing plant
Coffee varieties: Caturra, Catuai
Planting altitude: 17000m
Soil: volcanic soil
Treatment method: yellow honey treatment
Harvesting method: manual harvesting
Harvest year: 2017
Flavor: honey, brown sugar, hazelnut, milk, flowers and fruits
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