Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)
Boutique estate beans in Lagarde, Costa Rica.
(100%) mucilage and anhydrous treatment method. Improving the difficulty of honey processing methods takes perfect time. On the day of harvest, the cherries are allowed to dry for at least three days, and then the best time is found to remove the skin to retain the mucus and send the cherries to drying. At this stage, climatic factors are the key to improving the success of honey processing. Drying must be slow to ensure that the coffee surface has a fermentation treatment, but not so slow as to risk over-steeping the coffee. During the drying process, cherries must be turned at a rapid frequency in order to dry evenly.
The overall texture has rich flavors and variations, saturated fat, coffee sweetness is very high! Acidity changes from berries to citrus acidity provide a rich and varied experience on different levels. Juicy taste, balanced acidity, delicate and mellow.
Costa Rican Canet Musician Series Baja
Country: Costa Rica Fiscal year: 2003
Production area: Tara Pearl
Altitude: 1,950 M
Treatment: Raisin honey treatment
Grade: SHB
Breed: Cadura
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