How does Costa Rican coffee taste?

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Costa Rica and Guatemala are legendary places for producing the most perfect and high-quality coffee, while Costa Rica coffee has the reputation of Switzerland among coffee producing countries. Coffee produced in Costa Rica is known for its strict quality, and inferior or inferior coffee is often discarded.

Because Costa Rica is located in a volcanic region, like Sumatra in Indonesia, the soil is very fertile and the drainage performance in the mountains is good; Tarrazu, located in the south of the capital San Jose, is one of the major coffee producing areas in the world. Although the coffee produced is pure in taste, the aroma is compelling. It can be said that it is the best in single coffee. La Minita Tarrazu is a famous local product with an annual output of only over 70,000 kilograms. In addition, the coffee grown in La Minita Tarrazu does not use pesticides or artificial fertilizers. The picking process is to select the size of coffee beans through "electric eyes" before picking them manually. In addition to La Merita Tarasu, Costa Rica has many famous producing areas, such as Juan Vinas PR, Montebello and so on.

Costa Rican coffee generally grows at an altitude of more than 1500 meters, and its characteristics are called "extra hard beans", because coffee beans are solid, so the flavor is high, because coffee beans grow at a higher altitude, the temperature is relatively low at night, so the growth speed of trees is slow, and the high altitude causes it to receive sufficient rainfall.

Costa Rican coffee is known for its taste. Generally roasters only use medium roasting, but since coffee is mostly grown on volcanic soil, another characteristic is that it is subject to fire. It can also be used for deep roasting, which will bring you unexpected surprises.