Costa Rican coffee flavor, characteristics of Costa Rican coffee beans

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Costa Rican coffee flavor has always been stable, without the sharpness of Guatemala, the drink is quite mild and supple, sour, sweet and chocolate bitter aroma, extremely balanced, is the classic flavor of gourmet coffee. The seven major coffee producing areas are as follows: the Turialva Valley, the Central Valley, the Western Valley, the three Rivers region, Brunka, Orosi, and Tarasu. Among them, the Central Valley, Tarasu and Sanhe producing areas are the most famous. In principle, the quality of coffee sloping towards the Pacific is better than that facing the Atlantic. In the two-⊙⊙ seven-year Costa Rica "extraordinary Cup" competition, the champion farm "Serobado" is located in the Tarasu producing area south of San Jose, but the Central Valley area also performed well, with two or four from the city of Naranjo, where the three Rivers District seems to have been left out.

Laminita Farm in Tarasu has established a world-class reputation for its strict quality management, covering most of the European and American markets for more than half a century, making it the most famous coffee farm in the world. "Raminita" means "small gold mine". Before the Spanish colonization, the Indians used to dig gold in the present farm location, which can be described as a blessed land. Raminita produces about 1 million pounds of coffee beans a year, and after removing the turnips (more than 70% eliminated), only 290000 pounds of high-end products are sold to the boutique market, which is not a false reputation. The coffee on the estate is famous for its sour aromas of apple and citrus, rich milk and truffles, and a delicate taste of silk, about 1200 to 1700 meters above sea level.

In addition, Sanhe District is also a famous producing area, located in the Ilasu volcano not far east of the capital.

However, in recent years, the urban area has gradually extended to the suburbs, and agricultural land has been sold to developers one after another, resulting in a sharp decline in coffee production in Sanhe District, almost half of which is contracted by Starbucks, which is not easy to buy on the market. Aquez Grass, a famous farm in this area, has been adhering to it since 1857. It has a long history, bright sour fruit, soft but not sharp, and sweet and charming taffy with nuts and flowers, which is the characteristic of coffee in this area.

The characteristics of Costa Rican coffee:

Tarrazu in Costarica is one of the major coffee producing areas in the world, with a light and pure flavor and pleasant aroma.

Flavor: excellent, smooth, acidic, high grade, with attractive aroma

Suggested baking method: medium, can also be deep baking

★★★: excellent