Costa Rican coffee bean varieties Tara Beads coffee bean classification grading criteria

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This is the Orosi Valley, one of the coffee growing areas of Costa Rica.

About Costa Rican coffee beans (Central America)

Tarrazu, Costa Rica, one of the largest coffee producing areas in the world, is located in the central valley of Costa Rica and in the south of the country's capital, San Jose, where it is rich in alpine volcanic soil. Tarrazu is one of the four premium coffee growing areas in Costa Rica, and three other very important coffee growing areas include Tres Rios, Heredia and Alajuela.

The coffee produced by Tarazu has a light and pure flavor, with bright acidity and citrus or berry-like aroma. The coffee produced in this region is highly regarded in the international coffee market. In Tarazu, there is a glutton bean, La Minita Tarrazu, which is extremely hard to find. Its coffee production is limited, about 72600 kilograms (160000 pounds) a year. It is grown on a piece of land called La Minita, which belongs to the last three generations of the British Mike-McAlpine family. The main reason why it is so popular is that Tara Zurameta does not use artificial fertilizers or pesticides. Its harvesting and selection are also done separately by hand (the reason for this: the damage to coffee beans caused by air spray selection can be avoided to some extent).

Other coffee with good quality in Costa Rica is Juan Vinas,PR; H.Tournon; Windmill,SHB; Monte bellow; Santa Rosa; FJO FJO Sarchi Note: fine Costa Rican coffee beans are called "hard beans", and their classification criteria are as follows:

Special hard bean SHB (Strictly Hard Beans) is above 1200 meters (3900 feet) above sea level.

Good hard bean GHB (Good hard Beans) 1200m above sea level (3900 m / m)

Zhongying bean MHB (Medium Hard Beans) is 500m (3300 ft) above sea level.