Flavor characteristics of West Valley Coffee beans in the Western Valley of Costa Rica Coffee production

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Unique flavor

The most important feature of Costa Rican coffee is its unrestrained aroma, fresh and clean acidity, and a balanced and pleasant classic flavor. Costa Rica has the acidity of Central American coffee beans, coupled with years of variety improvement and honey treatment in Costa Rica, giving Costa Rican coffee a charming aroma and pleasant taste. Different degrees of honey treatment add a variety of unique flavors to the already prominent Costa Rican coffee, and people who have a special preference for the sweetness and cleanliness of the coffee can choose more accurately according to their preferences. The common flavors are herbage, citrus, hazelnut and caramel, rich and charming. Different baking degrees can also create a diversified style, this clear acidity, mellow taste, sweet-smelling "honey-treated coffee" has become the target of competition in the coffee industry in recent years.

Introduction of origin

Costa Rica is the country where coffee was first introduced into Central America and is deeply proud of growing and producing coffee. The government also attaches great importance to the development of the local coffee industry and promulgates strict environmental laws and regulations to protect the precious ecosystem. Costa Rica currently has more than 50, 000 coffee farmers. After years of innovation since its development in 1779, the coffee industry now has a complete industrial system and produces high-quality world-class coffee. The volcanic soil of Costa Rica is very fertile and well drained, and it is tempered by Pacific and Atlantic currents and sea breezes at the same time. Coffee trees are able to grow slowly in the most fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor. Costa Rica has seven major coffee producing areas, of which the Midwest Valley, Central Valley and Tarazu are of the best quality and have the longest history, and have long been recognized by coffee lovers all over the world.

Planting history of producing area

Between 1950 and 1960s, Costa Rica planted a large number of Villalobos species in the western valley, and in the late 1960s, Dutch traders introduced Villalobos to Indonesia for planting.

Planting altitude

Shumawa Manor is about 1670-1790 meters above sea level. In the western valley, another well-known producing area in Costa Rica, the poor temperature, coupled with fertile soil, is very suitable for coffee cultivation.