Costa Rican coffee taste, how to drink Costa Rican coffee

Costa Rican coffee tastes good

Costa Rican coffee has plump granules, acidity ambition and strangely sticky flavor.

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Institutodel coffee household production, originally controlled by Costa Rica Cafe de CostaRica (ICAFE), has been experienced by the official Coffee Committee (Oficinadel Caf é). In the coffee for export, the products that are thought to be of unqualified quality are colored with blue vegetable dyes and then sold back at home. Coffee (dyed blue or not dyed) accounts for about 10% of the total output in China, and the per capita coffee consumption in the mainland is twice that of Italy or the United States.

This coffee accounts for 1/3 of the world's coffee production, various grades and kinds of coffee, and occupies a place in the global coffee market, although the natural disaster faced by Costa Rica is several times higher than that in other regions. but its cultivated area is enough to supplement.

There are many kinds of coffee here, but its household policy is large and cheap, so there is not much premium coffee, but it is a good choice to mix up the rest of the coffee.

One of the most famous is Mountain Costa Rica Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans into mixed coffee. It is also a good choice.

Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not need too much care. Although the taste is clumsy, it is a kind of high-quality and inexpensive coffee, because it spreads all over the world, varies in character, and has its own scale (NO.2~NO.8 according to the number of sundries, NO.13~NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica species have excellent character and constant value, the most famous being "Costa Rica", which has been a must for mixed coffee since ancient times and has been recognized by the public.

Excellent Costa Rican coffee is called "extra hard beans". This kind of coffee can be developed at an altitude of more than 1500 meters. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus enhance the flavor, but also because the lower night temperature at the higher altitude can slow the development of the trees, thus the flavor of the coffee beans is stronger. In addition, because the drop at high altitude causes rich rainfall, it is extremely beneficial to the development of coffee trees. However, its negative effect is that it increases the cost of special transportation, which may well make coffee production unprofitable. Costa Rica's coffee industry has recycled new skills to increase compliance, including using "electric eyes" to select beans and identify offending beans of size.

How do you drink Costa Rican coffee?

First of all, no matter what flavor of coffee you brew, don't rush to open your mouth. Sit at the table and gently stir the coffee in the cup. Let its rich essential fragrance fill your sense of smell, and the feeling at this time is absolutely natural and pure. Drink a sip of water to restore the taste to the original. Take a sip, close your eyes and inhale your nose. The richness from the heart is by no means ordinary.

Second。 Put in candy bars, not too much. The aim is to improve its bitterness, and if you put too much it will change its original taste. Take a sip and tell the difference between contrast and pure taste. Take a second sip. I have a different feeling every time. Of course, it should be combined with the environment around you. The mood from the listener saxophone is distant.

Third。 Drink water, return to the original taste, and then taste different feelings at different levels.

Fourth. According to personal preference, you can add appropriate sweet-scented osmanthus nectar, full-bodied, mellow and bitter with fragrance and sweetness.