Pira Manor in Costa Rica introduces how the mixed coffee tastes.

Pira Manor, Costa Rica

Region: Tlass, San Jose (Santa Mar í a de Dota)

Farmer: Carlos Ure ñ a Ceciliano

Variety: Catuia 50%, Caturra 25%, Typica + Geisha 25%

Extraction method: 100% manual selection

Refining method: washing treatment (refining field Microbeneficio La Pira de Dota)

Drying method: 100% natural sun in the way of "African bed"

Altitude: 1600 Murray 1750 m

Flavor: the entrance result is sour, the aroma permeates the mouth and nasal cavity, and the sour taste turns sweet. Full of sweetness, fruit flavor is quite rich, body feeling is also quite good.

Introduction to the manor:

After inheriting his father's estate, Carlos Ure ñ an insisted on growing coffee organically, producing coffee beans for many years as a qualified organic certified producer.

In order to reduce production costs, La Pira adopted Costa Rica's unique way of growing coffee. They keep sheep on the manor, which can be used to control the growth of weeds and avoid the use of herbicides. On the other hand, sheep excreta is also used as fertilizer for coffee trees. Of course, sheep also have other economic value.

The farm is located in the valley, and climate change provides the ideal temperature for coffee. They remove part of the peel by washing and dry the coffee beans with part of the peel on an African bed to enrich the sweetness of the coffee itself and make the flavor of the coffee more complex.