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Extremely hard beans at Shuguang Manor in the Central Valley of Costa Rica [washed]
Costa Rica Central Valley Do Amanhecer SHB Fully Washed
Costa Rica,Central Valley
Although Costa Rican coffee produces less than 1% of the world's coffee production, it enjoys a high reputation for its good quality. Among the eight major producing areas in Costa Rica, Tarazhu, the central valley and the western valley are considered to be better coffee-producing areas. Among them, the climate model of the Central Valley (Central Valley) is more unique, the dry and wet season is obvious, most days are sunny, and September-November is the rainy season. The advent of the rainy season irrigates the fertile volcanic soil, and the superior natural environment provides natural nourishment and planting environment for the growth of coffee.
Dawning Manor (Do Amanhecer) uses a variety of treatment methods, and they will choose the right way to treat raw coffee beans according to specific conditions. The common characteristics of raw beans treated with water are relatively clean, obvious acidity and complex flavor. However, the coffee washed by Do Amanhecer has a complex sour fruit taste and a comfortable finish.
Product Information:
Producing area
Central Valley
Harvest time
November-March
Grade division
SHB
Variety
Caturra Catuai
Planting height
1300 m-1500 m
Processing mode
Water washing
Flavor characteristics
Litchi (litchi), Grapefruit (grapefruit), Nectarine (nectarine), Green Apple (green apple), Clean (clear), Well Arranged (hierarchical), Long Aftertaste (long aftertaste)
This is not only a single coffee, but also a rare good coffee. Dawn Manor in the Central Valley of Costa Rica
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