Characteristics of West Valley cultivation in Costa Rica Coffee producing area-Western Valley / Western Valley

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Costa Rican coffee producing areas:

The seven main coffee producing areas are distributed along the inland central plateau from northwest to southeast.

Costa Rican volcanic terrain with fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall, is one of the factors that coffee has become a major agricultural product in Costa Rica.

Since the coffee industry in Costa Rica has developed since the middle of the 18th century, it is the country where coffee was first introduced into Central America and has a long history, so the coffee organization has a complete system from production to marketing.

Costa Rican coffee has always been recognized by the world in terms of quality and quantity, and has been rated as the world-class high-quality coffee.

Its coffee beans are all Arabica species.

Pure flavor, pleasant aroma, both in acidity and taste have an unassailable balance, suitable for a single coffee, can also be mixed into a comprehensive coffee.

Costa Rica has a long history of cultivating coffee, but in the past 10 years, the new method of "dry" treatment has become fashionable, collectively known as "honey treatment", which uses the scraper to adjust the scraping degree of the pulp. The output shows a "honey feeling" from light to dark (white, yellow-red-white, yellow-red-black) with a thick sense of acidity and complex aroma. Each has its own depth and advantages.

Planting history of producing area

Between 1950 and 1960s, Costa Rica planted a large number of Villalobos species in the western valley, and in the late 1960s, Dutch traders introduced Villalobos to Indonesia for planting.

* 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.

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