Costa Rica Venecia Coffee Bean What flavor_Sonora Manor Venecia Variety Introduction

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Costa Rica Venecia Coffee Beans

Costa Rica and Guatemala are legendary places for producing the most perfect and high-quality coffee, while Costa Rica coffee has the reputation of Switzerland among coffee producing countries. Coffee produced in Costa Rica is known for its strict quality, and inferior or inferior coffee is often discarded.

Because Costa Rica is located in a volcanic area, like Sumatra in Indonesia, the soil is very fertile and the drainage performance in the mountains is good; Tarrazu, located in the south of the capital San Jose, is one of the major coffee producing areas in the world. Although the coffee produced is pure in taste, the aroma is compelling, which can be said to be the best in single coffee. In addition to Lamini Tatarasu, Costa Rica has many famous producing areas, such as Juan Vinas PR and Monte Bello.

Costa Rican coffee generally grows at an altitude of more than 1500 meters, and its characteristics are called "extra hard beans", because coffee beans are solid, so the flavor is high, because coffee beans grow at a higher altitude, the temperature is relatively low at night, so the growth speed of trees is slow, and the high altitude causes it to receive sufficient rainfall.

Sonora Estate is located in Alto de paos region of Costa Rica Central Valley, with an average altitude of 1750 meters. It belongs to volcanic rock soil. The unique soil cultivates excellent coffee flavor. Excellent varieties cultivated in volcanic soil also have very unique Hawaiian kala, which is also rare.

Venecia coffee beans are currently classified into the Bourbon coffee bean family, belonging to a natural mutation of Bourbon beans, but interestingly, this variant seems to have originated in Costa Rica, so the classification is currently also the responsibility of the National Coffee Institute (iCAFE) of Costa Rica.

The discovery and cultivation history of Venicia coffee beans is actually very short. iCAFE began to study and screen the coffee beans of this variety in Turrialba, Coto Brus and Perez Zeledon in Costa Rica in 1991. After years of comparison, Venicia from Perez Zeledon has richer flavor, better yield and disease resistance.

Venecia coffee beans are characterized by superior qualities in the cup test compared to Caturra and Catuai beans grown in the same region of Costa Rica: more full-bodied texture, rich flavor, aromatic smell, high acidity and lower bitterness. In short, compared to Caturra and Catuai, the newly discovered venecia is significantly ahead of many beans in Costa Rica in the cup test.

Venecia bean species need three years to start bearing fruit. The bean size is medium and large, the fruit core is hard, and the demand for nutrients during the growth process of coffee beans is large. Generally, they are planted in estates above 1200 meters above sea level, and the annual yield is not large.

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