How do you drink Costa Rican coffee? what are the recommendations of Costa Rican coffee brands?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Introduction of Costa Rican Coffee Brand

The fertile volcanic mud soil in Costa Rica is cultivated with rich multi-level sweetness. 100% Arabica beans have a slightly acidity, full taste, rich sweetness and rich and varied taste experience.

Coffee beans feature:

The quality of our coffee is directly combined with the geographical characteristics of the country of origin, as well as the rigorous and painstaking process of producers from farm production, processing, drying, baking, packaging to sales preparation. Most of the products are moderately roasted, and moderately roasted coffee is moderately brown and brighter than lightly roasted coffee. Like lightly roasted coffee, there is no oil on the surface of coffee beans. However, moderately roasted coffee will not have the grassy flavor of lightly roasted coffee, but will show a more balanced flavor, aroma and acidity.

The best coffee in Costa Rica is produced by small processing plants distributed in major coffee producing areas, including Tarrazu and the West River Valley. The coffee revolution that began 15 years ago has greatly changed the view of Costa Rican coffee roasters and importers. Take the processing plant as the center, collect coffee beans from nearby farms for processing. Most of these farms are cultivated by small communities or families on their own land. The coffee produced by these farms can be processed and dried by processing plants. The unique quality and flavor of Royal Coffee is mainly due to the cooperation between coffee growers and our company. St. Rome's processing plant uses water washing method, which is famous for producing coffee with rich flavor, rich taste and thick texture. Through the handpicking of coffee cherries, coffee farmers can remove ripe or immature cherries before processing. Depulper is used to remove the skin and flesh of coffee beans, and then another machine classifies coffee beans as level 3. Legumes classified as grade 1 and 2 will be separated and fermented, while grade 3 beans are considered to be inferior. Raw coffee beans will be placed in a cool and cool place to ferment for 24-36 hours. After fermentation, beans will be cleaned and sorted using water channels according to their density. Then the coffee beans are soaked in water for the night.

Hummingbird

Located in the southwest of Costa Rica, the Tarrazu region has a volcano, the Agua volcano Irazu, near and facing the sea. This unique microclimate and fertile volcanic soil, as well as good climate, sunshine and humidity, are conducive to the growth of perfect red coffee cherries. In the production process, weeding is done by hand, and the environmentally friendly planting technology does not involve the use of chemical fertilizers and pesticides. Coffee produced in this way has a strong flavor, strong aroma, full thickness, moderate acidity and a delicate finish of nuts, spices and licorice. The harvest of ripe, red cherries is done by hand and tightly controlled. During the processing process, washing, fermentation and sun-drying are carried out in the processing plant. The coffee beans are then sent to an African drying bed for further drying until the overall water content is the same. Then the beans are shelled and exported. This is the latest drying process, 0-10% of the pulp and mucus are maintained. After a little fermentation and about 25 days of natural drying, this process will highlight the fine technology and local characteristics of the Costa Rican microprocessing plant. Fermentation is maintained at an appropriate level to ensure the perfect balance between clarity and complexity of coffee.