Introduction to the Flavor characteristics of Orosi / Eurosi Orosi Coffee in Costa Rica Coffee producing area

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history

Costa Rica's volcanic soils are fertile and well drained, making it the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports.

Coffee was introduced to Costa Rica from Cuba in 1729, and today its coffee industry is one of the most organized in the world, producing up to 1700 kilograms per hectare. Costa Rica has a population of 3.5 million, but coffee trees number 400 million, and coffee exports account for 25% of the country's total exports. Costa Rica also benefits from the Turrialba of the Central American Agricultural Research Institute (IAAC), an important international research centre, based in Tarazu.

High-quality Costa Rican coffee is known as "extra-hard" and can be grown at altitudes above 1500 meters. Altitude has always been a problem for coffee growers. Coffee beans are better at higher altitudes, not only because higher altitudes increase the acidity of coffee beans and thus enhance flavor, but also because lower night temperatures at higher altitudes cause trees to grow slowly, thus making coffee beans more flavorful. In addition, due to the high altitude drop caused by sufficient rainfall, the growth of coffee trees is also very favorable.

However, while there are many advantages to growing coffee at higher altitudes, the additional transportation costs associated with it must be taken into account, which may well make coffee production unprofitable. Costa Rican coffee has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify beans of irregular size.

The Costa Rican government created an exclusive coffee department (ICAFE: Instituto del Café de Costa Rica). It is now taken over by the Official Coffee Commission Oficinadel Café), which mainly advises the improvement of the estate from planting, post-treatment to marketing systems. For export coffee processing, the place is also very careful. Coffee beans deemed substandard for export are colored by blue vegetable dye and then returned to domestic sales. Today, about a third of Costa Rica's population is engaged in coffee or coffee-related industries, and coffee consumption per capita is twice that of Italy or the United States. The government's support for the coffee industry has indirectly contributed to Costa Rica's excellent coffee quality and competitiveness compared to other countries.

The hardness of volcanic rocks makes Tarrazu coffee, and the concept of healthy cultivation makes Organico coffee!

* Orosi : Smooth sour bean body full fragrance/smooth taste, balanced enough

Altitude 900-1,200

Season: September ~ February

smooth sour

plump bean

Fragrance

Coffee in this area tastes smooth and balanced enough.

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