What is the quality of Costa Rican coffee beans?
Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.
The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee.
The famous coffee is produced in the Central Plateau (CentralPlateau), where the soil consists of successive layers of volcanic ash and dust.
The first-class fragrance is strong and sour, and it is highly valued. The place of production can be roughly divided into three areas: the Pacific coast, the Atlantic coast and the middle zone, and each is graded according to its elevation. All the coffee beans are quite large, especially the sour and fragrant coffee beans produced in the high areas of the Pacific coast are the first-class coffee beans, and there is a new brand of "Clarke Hill". The coffee beans of the lowlands along the Atlantic coast are sour rather than mellow and have nothing special.
Superior quality beans: Costa Rica, Clarke Mountain flavor characteristics: moderate acidity and mellow taste.
The best frying degree: moderate
Costa Rican coffee has full particles, ideal acidity and unique strong flavor. Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (ICAFE), has been taken over by the official Coffee Committee (Oficinale Cafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.
This coffee producer, with all grades and types of coffee, accounts for 1/3 of the world's coffee consumption and occupies a place of origin in the global coffee market, although the natural disasters faced by Costa Rica are several times higher than those in other regions. but its arable area is enough to make up for it.
There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees.
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 require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and varies in quality (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 varieties are of good quality and stable in price. The most famous one is Costa Rica, which has been a necessity of blended coffee and is familiar to the public since ancient times.
Excellent Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. 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 increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus the flavor of the coffee beans is stronger. In addition, due to the high altitude drop caused by sufficient rainfall, it is very beneficial to the growth of coffee trees.
Costa Rican coffee is full of Arabica beans, washed with water, its style is bright, fragrant, clear as wind chimes swaying in the breeze, mild acidity and sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good, which is a major feature of Costa Rican coffee. Therefore, it is recommended that you taste Costa Rican coffee with only a small amount of sugar and cream in order to enjoy its girlish flavor.
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Planting patterns in the field of caffeine producing areas in Costa Rica
Following Cafe (official Wechat account vdailycom) found that Costa Rica is located in the volcanic belt of the low latitudes of Central America, with an elevation of about 800 to 2000 meters above sea level in the central plateau and mountains. 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 with high quality and consistent maturity can be harvested.
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Introduction of Raminita Farm in Tarazhu producing area of Costa Rican Coffee
Following Cafe (official Wechat account vdailycom) found that Fairview Cafe opened a small shop of its own. Costa Rica's coffee industry started early, with the first coffee exported to Colombia and Chile in 1820. In 1854, an importer and exporter, with the assistance of William, captain of the British Merchant ship, successfully shipped 100 pounds of coffee to London, which became popular and was praised by British aristocrats as coming from
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