A detailed introduction of the coffee production areas of Costa Rica on behalf of coffee from Central America.

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The land bridge between Central America and North and South America consists of seven countries, namely Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and Panama. Seven Central American countries all produce coffee, of which Guatemala, Costa Rica and Honduras are among the top 10 global coffee exporters.

Coffee began to flourish in Central America in the 18th century, and this important economic product originated in Costa Rica around 1840. Since Central America became independent from Spain in 1821, there has been a lot of war. Costa Rica was far from the Spanish colonial capital Guatemala. On the contrary, Guatemala and El Salvador delayed coffee production because of the civil war. After that, the political dispute gradually subsided, and the Central American countries except Honduras began to produce coffee in the 19th century.

Central America has the natural advantages of sunshine, land, and mountains, and a sufficient working population, which makes the region unique in growing and producing high-quality coffee. In the late 19th century, coffee became an indicator of economic growth in Central American countries and passed the Coffee Promotion Act in an all-round way. With the most remarkable results in countries such as Costa Rica, El Salvador and Guatemala, coupled with the scientific and technological way of growing coffee, Central America has become one of the four largest coffee producing areas in the world.

Costa Rica

The seven coffee producing areas are distributed from northwest to southeast and inland central plateau. Costa Rican volcanic terrain has fertile volcanic ash, mild climate and stable abundant rainfall, making coffee one of the main agricultural products in Costa Rica.

Costa Rican coffee began to develop in the middle of the 18th century and was the first country to be introduced into Central America, so the coffee organization has a complete system from production to marketing. In terms of quality, Costa Rican coffee has always been rated as world-class high-quality coffee by the world. Its coffee beans are all Arabica species. Pure flavor, pleasant aroma, acidity taste have an unassailable balance, suitable for individual coffee, can also be mixed into comprehensive coffee.

Name of producing area

* Western Valley West Valley: high acidity, full flavor, fragrance / acidity, and beans can not compete with beans from other regions, but the overall taste balance is good enough with almonds and peach flavors.

* Central Valley Central Valley: high acidity beans with rich aroma / Costa Rica's earliest coffee growing area, rich volcanic soil, sometimes with chocolate aroma

* Tarasu Tarrazu: smooth, high acidity, hard, full-bodied beans / world-famous producing areas, the main feature is that the high seafood areas create an incomparable perfect taste.

* Sanhe Tres Rios: smooth, high acidity, hard, full-bodied, rich aroma / good climatic conditions, obvious taste and good balance

* Euro Orosi: smooth sour beans, full aroma / smooth taste, well-balanced