Recommendation of West Valley Manor in the Western Valley of Costa Rica

Costa Rica West Valley Estate Recommendations

Central America is a land bridge linking North and South America. There are seven countries in Central America: Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and Panama. Coffee is produced in all seven Central American countries, with Guatemala, Costa Rica and Honduras among the top ten coffee exporters in the world.

Coffee began to flourish in Central America in the 18th century, and this important economic product originated in Costa Rica around 1840. Central America has been at war since independence from Spain in 1821. Because Costa Rica is far away from Guatemala, the capital of Spain at that time, it was not affected by the civil war. Instead, Guatemala and El Salvador delayed coffee production due to the civil war. After that, political disputes gradually subsided, and with the exception of Honduras, Central American countries began coffee production in the 19th century.

Central America's natural advantages of sun, land and mountains, combined with an abundant labor force, make the region uniquely suited to growing high-quality coffee. By the late 19th century coffee had become an indicator of economic growth in Central America, and all Central American countries passed laws to promote coffee. The most significant results have been achieved in Costa Rica, El Salvador and Guatemala, which, together with the scientific and technological way of growing coffee, have made Central America one of the four major coffee producing areas in the world.

Costa Rica Growing Environment

The seven major coffee-producing regions are distributed from northwest to southeast along the central plateau of the interior. Fertile volcanic ash, mild temperatures, and steady rainfall are among the factors that have made coffee a major agricultural product in Colombia.

Because Costa Rica's coffee industry began to develop after the mid-18th century, it was the first country to introduce coffee to Central America, and it has a long history. Therefore, the coffee organization has a complete system from production to sales. In terms of quality and quantity, Costa Rica's coffee has always been recognized by the world and has been rated as a world-class high-quality coffee.

The coffee beans are Arabica. Pure flavor, pleasant aroma, both in acidity and taste have an impeccable balance, suitable as a single coffee, can also be mixed into a comprehensive coffee.

West Valley

Planting height 1,000-1,200 meters, growing season November to March, cup test results high acidity, full body, aroma, coffee characteristics, acidity and body can not compete with other producing beans, but the overall taste is balanced enough, slightly almond and peach flavor.

The bean comes from the city of Naranjo in the western valley region of Colombia, one of many small and fine raw bean processing plants in Colombia. In addition to the exquisite washing process using advanced machinery, the unique geographical environment is the key factor to achieve its excellent quality. The pleasant climate in this area makes tourists linger all year round. The obvious dry and wet season is more conducive to coffee production and harvest. The volcanic ash soil injects more nutrients into the growth of beans. The altitude of 1650-1800 meters provides enough temperature difference between day and night to make beans more plump. The output here is first-class 'extremely hard beans'!

Such beans are naturally performed well when baking. After being thrown into the boiler like jasper beads, they begin to change from jasper to topaz. The beautiful color is accompanied by a beautiful aroma, which is eye-pleasing and nourishing. The high roasting degree is enough to bring the sweet and sour tone of its tropical fruit combination into full play. The moderate and low alcohol degree is rich, but it is gentle and rich. Even if the first coffee drinker believes that there will be no burden, because the trace of bitterness is hidden behind the sweet and sour taste, which is almost imperceptible. Even after cooling, the alcohol degree comes up, and the bitterness is still hidden in the deepest place, pushing the syrup-like sweetness to the tip of the tongue. What a sweet and sour early summer! What a clean, early summer Costa Rica!