Costa Rican Tara Pearl SHB Diamond Villa washing Water washing Kadura Costa Rican flavor

Costa Rican SHB is a traditional classical coffee with a good sense of evenness and a mellow aftertaste. Most Costa Rican coffee has a bright color, high acidity, proper fullness, and charming aroma. Most of the coffee trees are recently planted for Kaddura or Katuai. The raw bean processing method uses the water washing type, compared with the water washing treatment in other areas, because the technology is very developed, so the uniformity of the raw bean quality has been greatly improved.

Most of Costa Rican raw beans are SHB (StrictlyHardBean). This is because most of the Costa Rican coffee cultivation areas are more than 1200 meters above sea level. This high mountain zone will slow down the ripening rate of coffee beans, thus allowing the flavor to infiltrate more into it. SHB is the best grade in Costa Rican coffee. Compared with other regions, Costa Rican coffee is characterized by the name of coffee cultivation farm, or the name of cooperative or raw bean processing process as the brand name, which is actively circulated in the international market. Costa Rican SHB in the Tarazu region is famous for its unique sour taste.

Costa Rican coffee varies in taste, although subtle, depending on the region where it is cultivated. Tarazhu is a famous emerging area with the best soil and high yield in Costa Rica. Generally speaking, in the same country and the same region, even if a variety of coffee is cultivated and produced, the same quality coffee cannot be harvested every year. This is because coffee is susceptible to natural influences such as wind, rain and sun. Even so, Tarazu can be proud of its fresh berry flavor, Fanta flavor, bright and mellow coffee flavor.

Country: Costa Rica

Grade: SHB

Producing area: Tarazhu

Producer: Tarazhu local small farmers

Treatment: washing

Variety: Kaddura, Kaduai

Manor: Diamond Hill Manor

Flavor: soft orange notes, toast, caramel sweet, clean taste