Costa Rican Coffee | what's the flavor of Golden Church Coffee in Tarazhu area?

Tarazhu producing area-Golden Church

Variety: mostly Kaddura Caturra

Grade: SHB

Producing area: Tarazhu producing area

Altitude: 1600 ~ 1750m

Refining method: anaerobic solarization treatment

Reference flavor: wine, cinnamon, dried fruit

The unique flavor of this micro batch comes from its special processing method-anaerobic solarization; this process begins with strict manual selection and harvesting, picking ripe coffee fruit with a Bailey sugar content of about 26 degrees, then removing the coffee pulp and putting it into a stainless steel container for storage, and injecting carbon dioxide to pressurize the interior to vent oxygen, making it anaerobic and fermented. After removing the pulp, the coffee fruit itself has a kind of mucus, which is developed in a series of unique "acid value". The coffee is transformed and enhanced by lactic acid and malic acid fermentation; when fermented to a certain extent, the fermented coffee will be dried by 100% sun drying.