What is the difference in the flavor of coffee beans between the Central Valley of Costa Rica and the Brenka region?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

[Origin] Costa Rica

[Coffee] Central Valley

water washing

[Baking] Medium Light Baking

Caturra

[Altitude] 1500m

[Grade] SHB

[Net] 227g (half pound)

Dry aromas: fermented fruit aromas, berries, cocoa, fruit and honey

Wet aroma: fructose, cocoa, citrus, cream

Palate: Rich berry and tropical fruit aromas, sweet and intense cocoa sweetness, mint herb and honey sweet finish.

The natural processing of sapphire is quite labour-intensive. Hand-harvested cherries with high sugar content are placed in an elevated shed for about 10 days, and then placed in a plastic cloth-covered greenhouse 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 constant turning until the red cherries turn black.

No. 33 La Guaca estate from Brunca region. When the cup tested the full set of 2015 Costa Rica COE samples, it broke my impression that both Costa Rica good beans only came out in the western valley with Tara beads! This is a medium to highly honeyed batch that has been quite successful, with intense sweetness and even hints of complex sun-dried berries.

Costa Rica Finca La Guaca COE #33

nations Home: Costa Rica

production District: Brunca

Zhuang Garden: La Guaca Treasure Estate

Producer: Régulo Gerardo Ureña Chacón

products Species: Catuai

sea Pull: 1600 m

such Class: SHB

Treatment: honey treatment (between black honey and red honey)

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