Introduction of Costa Rican coffee beans
Production area: Tarazhu
Main varieties: Cattura, Catuai, Others
Harvest period: December to February
Planting height: 1200m~1800m
Grade: S.H.B, H.B, P.B
Processing method: washing type
Aroma characteristics: Aroma, Acidity,Sweetness,Aftertaste
Recommended baking degree: City, City+
Tarazhu coffee raw bean color is blue-green, with the characteristics of extremely hard beans, round beans, small particles, slightly poor uniformity, using full washing treatment, the variety is Kaddura of Costa Rica, in order to highlight its refreshing and clean taste, we use light to medium baking.
The cup test shows that the roasted coffee alcohol is moderate in thickness, smooth and smooth, with a slightly sour taste in the mouth, rich sucrose flavor, rich dry aroma, similar to sweet-scented osmanthus, the fragrance will fade after brewing, and the taste will be softer when the temperature drops. It is a kind of coffee suitable for summer drinking. Rista Coffee West Point training School is going to bring friends Tara beads, coffee beans from the most famous producing areas of Costa Rica. It's beans from LA pastora Farm. At present, the Tarazhu Cooperative has 26 member farms. The Tarazhu region is arguably the most famous coffee producer in Costa Rica, and the most famous Tarazhu farm in Costa Rica is produced here.
Red honey treatment is a unique processing method of coffee. After picking, the coffee fruit is like a red cherry-shaped fruit. The coffee bean is the coffee core, wrapped by the peel, pulp and inner fruit membrane of the coffee fruit. Mature coffee fruits should be treated immediately after picking to avoid corruption. The raw bean treatment of coffee is the process of removing the exocarp and pulp of coffee, and then taking out the seeds through fermentation. Generally speaking, there are four common treatment methods on the market: sun treatment, water washing treatment, semi-washing treatment and honey treatment.
