What are the flavor and taste characteristics of Costa Rican coffee? Introduction to the treatment of grade honey of Costa Rican coffee beans

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What are the flavor and taste characteristics of Costa Rican coffee?

Costa Rican coffee plantations with fertile volcanic ash, mild and suitable temperatures, and stable and abundant rainfall are one of the reasons why coffee has become one of the main agricultural products in Costa Rica. Its coffee beans are all Arabica species. The flavor is pure, the aroma is pleasant, and it has an impeccable balance in acidity and taste.

The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee. Located in the south of SanJos é, the capital of Tarasu, Costa Rica is one of the most important coffee growers in the country. Tarasu (Tarrazu) is one of the major coffee producers in the world.

Coffee was introduced into Costa Rica from Cuba in 1729. Today, its coffee industry is one of the well-organized industries in the world, with a yield of 1700 kg per hectare. Costa Rica has only 3.5 million people but 400m coffee trees, and coffee exports account for 25 per cent of the country's total exports. Costa Rica's volcanic soil is very fertile and well drained, especially in the central plateau CentralPlateau, where the soil consists of successive layers of ash and dust. Costa Rican coffee has full particles, ideal acidity and unique strong flavor.

High altitude, rich taste, excellent quality, Costa Rica is the most famous boutique coffee beans, elegant and meticulous flavor, fresh and sweet its special sour taste with sweet unique flavor, just like its growing environment, authentic and fragrant. A trace of mellow, sweet, round taste, is the evaluation and supervision experts praise the coffee all his life.

Planting area: central Costa Rica

Altitude: 1500m-1800m

Variety: Caturra, Catuai

Treatment: washing method