Planting patterns in the field of caffeine producing areas in Costa Rica

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Costa Rica is located in the volcanic belt of the low latitudes of Central America, with the central plateau and mountains about 800 to 2000 meters above sea level.

The climate here has two obvious dry and wet seasons. The harvest period is from November to March of the following year, which coincides with the dry season, and coffee fruits of high quality and consistent maturity can be harvested. The dry season also provides sunshine conditions for the sun treatment, ensuring adequate precipitation in the rainy season. The fertile and well-drained pozzolanic soil provides sufficient nutrients for coffee growth, coupled with the growth advantage of high altitude, which has become a prerequisite for the breeding of high-quality coffee in Costa Rica.

Costa Rica's law only allows the planting of Arabica varieties, and Robusta is "contraband" in its territory, which shows the importance Costa Rica attaches to the quality of coffee. The varieties cultivated in Costa Rica are mainly caturra and catuai, and there are also many varieties in the country, the most famous of which is the bourbon variety villa sarchi, which grows very well at high elevations and has strong wind resistance. It can also grow in barren soil, and it will grow better under shade trees. The most prominent feature is excellent sweetness and good acidity. Costa Rica's coffee skills are very high, regardless of breeding, planting or post-processing methods (especially honey treatment) can be used as a reference for various producing countries.

There are many excellent producing areas in Costa Rica, and the high-quality producing areas of Costa Rica have a common understanding of quality, that is, it requires the use of mature coffee fruits to ensure the production of high-quality coffee.

Generally speaking, a large amount of water is used in the post-processing of the picked coffee fruit, but the advanced production equipment in Costa Rica saves the use of water resources to the greatest extent, and a circulating filter is used to treat the waste water from washing coffee beans. let the waste water be purified into clean water to prevent pollution of the local soil environment.

After peeling, the peel and pulp of the coffee fruit are recovered as feed for livestock, or converted into organic fertilizer, as well as coffee bean dryer fuel. It can be said that in every process of coffee production, Costa Rica complies with the requirements of maintaining the natural environment.