【Oukelao】Costa Rica Tobushi Manor Vera Roble Ear Bag (5 pieces)

Flavor description: The sour aroma of blackberry and lime, the sweetness of cantaloupe, and the finish is the refreshing aroma of Earl Gray tea and the sweet aroma of cream. 36 coffee aromas: lemon citrus, blackcurrant, cream 2019 Costa Rica CoE Excellence Cup Competition Champion Finca Tobosi is located a 2-hour drive south of San Jose, the capital of Costa Rica. It was owned by the Jorge Bernes family in 2010. Jorge Bernes comes from a coffee family and has been growing coffee since his grandfather's generation. He is also one of the first leaders in growing coffee in the Tarrazu region. Obviously, he inherited the coffee farming genes left by his grandfather's generation. The average altitude of Finca Tobosi is between 1,500 and 1,600 meters. The varieties include Red & Yellow Catuai, Villasarchi, and Geisha. The land area is 23 hectares. They strive for perfection in the process of growing coffee. They according to the height difference Through environmental testing and soil analysis, the areas that best utilize the characteristics of coffee are selected for planting, ensuring healthy growth and adequate nutrition of coffee beans. Another manor, Hacienda Copey, is located in Dota de Copey. It has a larger land area of 90 hectares and a higher altitude of 1,900 to 2,000 meters. The planting varieties are similar to those of Tobushi Manor, but the production area is different and the microclimate is particularly different. Villalobos is a coffee variety grown in South and Central America. It is very similar to Villa Sarchi and belongs to the Tibica variety; this variety was developed in Costa Rica in the 1950s and 1960s. It was discovered in the northwest region of Alajuela province in Rica, where it was bred through a long period of pedigree selection (cultivating individual plants through successive generations). This variety can withstand strong winds and has high adaptability to the environment. It is grown in high altitude areas and has pleasant aroma and fruit acidity.