How about Costa Rican coffee? taste characteristics of Costa Rican honey treated coffee beans

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Qianjie-introduction of Costa Rican gold Tara pearl red honey

BioCafe is also a family miniature coffee processing farm born under the wave of "micro-processing farm revolution" in Costa rica. owned by Mr.Kenneth Madrigal, in addition to dealing with the coffee fruits harvested by its own golden Oro-Tarrazu, it will also purchase coffee fruits collected by nearby coffee farmers to process and sell coffee in the region, mostly grown in the sea. Varieties over 1500 meters are bourbon, Kaddura, Kaduai

Costa Rican coffee is grown at high latitudes, and the coffee beans produced are all famous for their mild and comfortable environment, fertile volcanic soil and large temperature difference between day and night, creating a boutique coffee with rich flavor, mild and smooth taste, bright and elegant acidity. The coffee beans here are carefully treated and taken care of, and the unique honey treatment method is adopted, which can effectively improve the sweetness, taste and flavor of coffee.

Costa Rican gold Tara pearl red honey

Producing area: Tarazhu (Tarrazu)

Manor: Golden Tarazu Manor (Oro-Tarrazu)

Variety: Kaddura

Altitude: over 1350 m

Treatment method: red honey treatment

Flavor: candied fruit, dried fruit, lemon, sweet and sour taste, thick and solid taste

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