How do you make Costa Rican coffee? Costa Rican coffee bean grading standard tells you

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Costa Rican coffee was introduced from Cuba in 1779. Costa Rican coffee is produced almost exclusively in the high-altitude mountains surrounding San Jose. This large region is divided into four main producing areas, Tarrazu, Tres Rios, Heredia and Alajuela. With all the conditions necessary to grow good coffee, expensive and rare soil properties, volcanic and alpine climate, it is clear that this mountain area provides the most magnificent growing environment for Costa Rican coffee beans.

Costa Rican coffee beans are graded on the basis of their hardness, unlike Kenyan coffee beans, which are graded on the basis of size. The altitude of the plantation determines the hardness of the coffee beans. In Costa Rica's coffee grading system, a coffee bean labeled SHB is grown at an altitude of more than 3900 feet (1188 meters). Coffee beans labeled GHB are grown at heights ranging from 3300 to 3900 feet (1,005 - 1,188 meters). Coffee beans labeled MHB grow at altitudes between 1600 and 3300 feet (487- 1,105 meters). Most Costa Rican coffee is grown near the Atlantic Ocean, so there is a popular saying in Europe that "high-ripeness Costa Rican coffee is in the Atlantic Ocean", which is deeply affirmed and supported by Europe.

Unlike most other specialty coffees, specialty coffee beans from Costa Rica are often traded directly with coffee plantations. Costa Rica actually has more than 150,000 coffee farms and plantations large and small, and La Minita was the most popular Costa Rican representative in the early days. Most small farms will cluster and identify as cooperative organizations, only larger farms will operate independently.

Costa Rican coffee varieties are dominated by new species Caturra, Catuai, which have recently appeared in natural variation in 1935. Harvest begins in October and spans the year until March. Bright, clean, and slow are the hallmarks of Costa Rican coffee. The palate is soft and balanced, citrus and berry blended in mild acidity, chocolate or spice-like notes emerging in the back palate.

In order to improve the quality of coffee and to enhance the economic value of crops, the government of Costa Rica in the early 20th century through the law clearly stipulated that coffee farms or plantations belonging to Costa Rica can only grow Arabica beans, that is, coffee produced in Costa Rica can never appear Robusta trace, because this regulation makes Costa Rica coffee beans and all coffee producing countries to make a clear distinction, in the international market is also more competitive strength.

Of all Central American coffees, Costa Rican coffee is the strongest and most suitable for blending with other coffee beans. Some non-gourmet coffee beans or smaller grades of Costa Rican coffee beans are often blended and sold, and it is often found in commercial blends.