Costa Rican Coffee Flavor description, Grinding degree, Taste characteristics, Variety producing area

Product name: Tarazhu Costa Rica Tarrazu SHB, Costa Rica

Country: Costa Rica

Producing area: Tarazhu Tarrazu

Manor: jaguar Manor El Puma Estate

Grade: SHB/EP

Treatment: washing and fermentation, drying in the back section.

Baking degree: medium baking

It smells like chocolate. Rich aroma, mild taste, clean, can not taste astringent taste. The first mouthful was actively sour, but after a while the second bite felt very balanced and thick. After that, you will feel that the bright sour taste is blocked by glycol. After that, Huigan was also quickly and obviously, but it lasted not long. This cup is not bitter or astringent, the acidity is good, clean and mild Costa Rica, people who do not drink a single drink may like it.

Costa Rica is bordered by the Caribbean Sea to the east and the Pacific Ocean to the west, as the country's name means in Spanish: a fertile coast. Located in the south of SanJos é, the capital of Tarasu, Costa Rica is one of the most valued coffee growers in the country. Tarasu (Tarrazu) is one of the major coffee producers in the world. Coffee farming is an extremely important industry in Costa Rican agriculture. The coffee beans produced at its high latitudes are famous in the world, with mild taste, high acidity, aroma and rich texture, so they are very popular. The raw beans are green and have large grains as a whole, all of which belong to Arabica species.