Costa Rican Coffee Encyclopedia

Costa Rican Coffee Costa Rica

Location: central America

Area: 50900 square kilometers

Population: 4509300

Official language: Spanish

Coffee planting area: 115000 ha

Coffee output: 2.4 million bags

Coffee varieties: Arabica/Robusta is rarely restricted by law.

Coffee characteristics: ideal acidity, unique and strong aroma

Overall rating: excellent

Coffee marks in special producing areas:

Sanshui River Costa Rican Tres Rios, Costa Rica: among the seven Costa Rican producing areas that are regarded as complete coffee by coffee buyers, the most famous is the "Sanshui River" Tres Rios. The so-called complete coffee refers to the balanced taste, with a strong floral flavor, and the sweetness of the entrance. Even the novice coffee can not bear to add sugar.

Costa Rican Tarazu Tarrazu: Costa Rican coffee has always been regarded as a perfect type of classic flavor, with balance, cleanliness and gentleness as its tone, while Tarazhu is famous for growing in the best land and highest altitude in Costa Rica. In addition to its near-perfect classical flavor, it still has lively citrus or berry flavors in acidity. On the other hand, there will be a significant aroma of coffee flowers on the aftertone, which is a quiet coffee full of Latin country style.

La Minita Laminita, Costa Rica: Tarazu is the most famous coffee producing area in Costa Rica, while Lamini is the brightest estate in Costa Rica. Owner Bill Mc Alpin is very strict on quality, so only 15% (about 200000 bags) of beans produced each year are sold under the seal of Laminita Farm. Because the price of beans is good (the price is several times higher than the average market price, second only to high-end beans such as the Blue Mountains of Jamaica and Kona Hawaii), McCabo can build a completely self-sufficient organic manor. There is no shortage of food, housing, medical care, security and so on. And the farm does not use herbicides at all. Workers completely use sickles to weed coffee fields and try not to apply pesticides, but regularly spray coffee fields with jump, zinc and copper, the so-called coffee aphrodisiac. Soil quality testing is done every two years, and shade trees are promoted to stabilize the concentration of nitrogen, while fallen leaves are nutritious to the roots, and routine fertilization is not lacking. The treatment of its employees is also the envy of other coffee farmers. Raminita can be said to be the favourite and myth of trying organic coffee. As for the flavor, in addition to the high-quality flavor of Tara Zhu, the dry aroma has the smell of truffle, which will gradually turn into chocolate or mahogany-like flavor at the end, which is an elegant coffee full of humanitarianism.