Flavor and taste manor in Costa coffee producing area introduction to Fire Phoenix Manor

Compared with other high-altitude raw beans, the raw beans of Catuai are relatively soft, sweet and less sour. Kaddura, formerly known as Kaddura, is not easy to suffer from insect pests, but its taste is not clean enough and its flavor is not good enough, so Brazilians hybridized with Mondu Novo based on Kaddura to produce a new variety, named Kaduai.

Kaduai has a high ability to resist natural disasters, especially wind and rain. It inherits the advantages of low body of Kaddura trees and is not suitable for insect pests, avoids the shortcomings of new world tree species, and produces solid results, which is not easy to fall off in strong wind. it makes up for the weakness of Arabica varieties, and its overall flavor is cleaner than Kaddura and higher than New World acid. The only drawback is that the fruit growth and harvest life is only about ten years, and the shorter life span of Kaduai can be divided into red fruit and yellow fruit, but so far, yellow kaduai has not been found to have a better taste than red kaduai. In the cup test, we also found that some yellow Kaduai processed coffee acidity is good, but the cleanliness of the coffee taste is worse than the red Kaduai. In the international coffee bean competition, Red Kaduai also often wins prizes. The Costa Rica recommended to you this time is the red Kaduai San Ideso Manor Pilon treatment site in Costa Rica treated by the sun.

Producing area: Tarazhu

Manor: Chateau San Ideso

Variety: red Kaduai

Treatment method: 100% sun treatment

Grade: European extremely hard beans SHB

Altitude: 1700 m

Baking degree: moderate baking

Flavor: banana, honey apple, berry, cream, yellow fruit notes, tropical fruit, with a cocoa finish, clean and smooth taste, high balance, rich acidity Villasarchi derived from red bourbon species, bright and delicate citrus acidity and low raisin and nutty aromas, high complexity balance rod is a rare excellent coffee variety. The manor covers an area of 4 hectares at an altitude of about 1600 meters above sea level. The harvested coffee fruits are sent to the family's own Herbachi processing plant, and the production and processing quality of the coffee are monitored throughout the process.

Altitude: 1350-1600m

Origin: Herba processing plant

Variety: Vera Saatchi Villasarchi

Treatment: washing

Picking time: December-March

Baking degree: moderate-(end of an explosion or end of an explosion)

Flavor description: cream, walnut, milk chocolate, lively acid