Central America Switzerland-Costa Rican coffee beans, a big exporter of boutique coffee

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

For coffee, many people only recognize the amount of coffee consumed by Taiwanese. According to NOWNEWS, there are as many as NT $13.5 billion a year, but except for some coffee fans, many consumers only know lattes and cappuccinos, and they are very unclear about coffee beans.

I guess Manning, Mamba, Blue Mountain and Mocha are probably the most familiar kinds of beans for domestic friends because they are used as the name of three-in-one coffee.

It is no wonder that when it comes to "fair trade" coffee beans, many people do not know the experience of coffee farmers in many places in the world. I have even seen some consumers on the Internet. It is said that fair trading beans are only "changing traders to make money".

Needless to say, coffee is already a daily necessities that Taiwanese must drink. Getting to know the producing areas is also a good choice for choosing your own coffee.

Today, I would like to introduce to you the Costa Rica, which is known as "Central America Switzerland".

Costa Rican coffee beans can be traced back to 1729, when coffee was introduced into Costarica from Cuba. Today, its coffee industry is one of the most well-organized industries in the world.

Costa Rica itself is a very suitable place to grow coffee beans, its main planting area, mostly high-altitude volcanic soil, is very fertile, and the soil drainage is very good, so Costa Rica is the first country in Central America to grow coffee and bananas for commercial value.

Coffee and bananas are the country's main exports.

The classification of Costa rica

Costa Rican coffee beans graded by altitude.

They are graded according to altitude from high to low. The elevations from high to low are: "extremely hard, Strictly hard bean,SHB", "high hardness, Good hard bean,GHB", "hard beans (hard bean, HB)".

High-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow 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 increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus making the coffee beans have a stronger flavor.

In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees.

Costa Rican coffee beans, reduce medium ~

In fact, not all coffee beans are poor and war-torn countries. Costa Rica may not be familiar with Taiwan, but Costa Rica is an advanced country of economic development in Central America.

But with the prosperity of urbanization, Coffee Chuang Wai is not hissing down! Most of the coffee beans in this area are small coffee farmers of the manor type.

So combined with the Costa Rican Coffee Association (ICAFE), which is composed of government, producers and exporters, Costa Rica Coffee has become a strong patron of Costa Rican coffee.

In Costa Rica, which has a large number of small-scale farms, a "sparrow-though-small, five-Ming" microprocessing plant system has been introduced in recent years, allowing estates to handle coffee beans on their own and improve their quality.

The main boutique coffee bean producing areas of Costa Rica:

Tarazhu on the Pacific coast, the Central Valley, the Western Valley and other places. The coffee beans from these high altitude areas are of excellent quality.

Tulubalis, in the central valley of Costa Rica, has citrus aromas after medium-deep baking and a clear and lively fruity aroma after entrance.

But after about 3 seconds in the mouth, the saliva secretion of the cheeks immediately disappears, turning to the sweetness of citrus, and then has the aftertaste of sugar-free chocolate, which is very beautiful.