Costa Rica Tarrazú Ten Miles of Peach Blossoms Double Anaerobic Honey Process
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※ Due to the special processing method, the coffee beans may vary in color. Please be aware before placing your order.
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Costa Rica Tarrazú Ten Miles of Peach Blossoms Double Anaerobic Honey Process
Peach blossom, peach, rose, lychee
Nurtured by volcanic soil and cool mountain mists, Ten Miles of Peach Blossoms elegantly embodies the essence of Costa Rica’s renowned Tarrazú region—the cradle of some of the world’s finest specialty coffees. At elevations reaching 1,900 meters, enriched volcanic minerals and a slow-ripening climate create beans of refined complexity and profound structure.
Costa Rica is home to eight major coffee-growing regions, of which Tarrazú is the most celebrated. This treasured land of coffee is world-famous for its exceptional varieties and breathtaking mountain landscapes. The region experiences two distinct seasons: the rainy season (May to November), during which coffee trees flourish, and the dry season (December to April). Harvest takes place from November to March, coinciding largely with the dry season. This clear climatic rhythm fosters ideal growing conditions, yielding evenly ripened cherries of outstanding quality.
Tarrazú is an exceptional origin for cultivating Arabica coffee. The region’s coffees are prized for their bright acidity, a characteristic shaped by its unique sedimentary soil. With altitudes ranging from 1,200 to 1,900 meters, most farms are shaded by a diverse canopy of native and introduced tree species, forming a natural sheltering ecosystem. Lively acidity, vibrant aromatics, and a clean cup profile stand as the defining hallmarks of Tarrazú’s terroir.
Caturra
Caturra, the Arabica coffee variety, is a mutant of Bourbon and was first discovered in Brazil. The taste has a sour taste of lemon or citrus, and it has a fruity taste in terms of sweetness. Although the sweetness is not as good as Typica and Bourbon, the sweetness can be very good when properly roasted. The sweetness of Caturra is determined by the number and dosage of fertilizers applied by the grower, and the harvest period takes 2 years, and the cost of care is high, so the yield is still limited.
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The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation. The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses washed / wet processed processing methods, described below:
【Anaerobic Processing Method】
In this method, coffee cherries are placed in a sealed container filled with carbon dioxide, creating an oxygen-free environment. The low-temperature conditions slow down the breakdown of mucilage sugars and cause the pH level to decrease at a slower rate, extending the fermentation time. This process enhances sweetness and achieves a more balanced flavor profile.
The slow and prolonged fermentation helps develop a smooth, rounded taste while preventing undesirable dryness or excessive acetic acid. The sealed environment also retains aromatic compounds, preventing them from evaporating. After the anaerobic process, the coffee is further processed using the passion honey method.
【Honey / Pulped Natural / Semi-dry Process】
Also known as: Pulped Natural / Semi-dry Process
The honey process is a method that combines elements of both the natural process and the washed process. This technique was initially developed in Costa Rica. Similar to the washed process, the skin and pulp of the coffee cherries are removed, but the fermentation step is skipped. Instead, the mucilage layer (a sticky, sugary layer around the bean) is left intact and dried under sunlight.
The term "honey" does not refer to the addition of actual honey. Rather, it derives from the sticky texture of the mucilage, which resembles honey. The retention of this layer, rich in sugars and acids, is the key to the honey process. The amount of mucilage left on the beans determines the sweetness and flavor complexity. The flavor profile produced by the honey processing method lies between that of the natural (sun-dried) and washed processes, resulting in a very unique cup of coffee. The taste is cleaner than the natural process, and due to the residual mucilage, it also has a richer syrupy sweetness. The acidity is more pronounced than in washed coffees, but the body is richer and more full-bodied than that of washed coffees.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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