Costa Rica Olympia processing Plant Coffee hand-flushing parameters Coffee beans in the Western Valley Story

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Unique flavor

The most important feature of Costa Rican coffee is its unrestrained aroma, fresh and clean acidity, and a balanced and pleasant classic flavor. Costa Rica has the acidity of Central American coffee beans, coupled with years of variety improvement and honey treatment in Costa Rica, giving Costa Rican coffee a charming aroma and pleasant taste. Different degrees of honey treatment add a variety of unique flavors to the already prominent Costa Rican coffee, and people who have a special preference for the sweetness and cleanliness of the coffee can choose more accurately according to their preferences. The common flavors are herbage, citrus, hazelnut and caramel, rich and charming. Different baking degrees can also create a diversified style, this clear acidity, mellow taste, sweet-smelling "honey-treated coffee" has become the target of competition in the coffee industry in recent years.

Introduction of origin

Costa Rican coffee was first introduced into Central American countries and is deeply proud of growing and producing coffee. The government also attaches great importance to the development of the local coffee industry and promulgates strict environmental regulations to protect the precious ecosystem. Costa Rica currently has more than 50, 000 coffee farmers. After years of innovation since its development in 1779, the coffee industry now has a complete industrial system and produces high-quality world-class coffee. The volcanic soil of Costa Rica is very fertile and well drained, and it is tempered by Pacific and Atlantic currents and sea breezes at the same time. Coffee trees are able to grow slowly in the most fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor. Costa Rica has seven major coffee producing areas, of which the Midwest Valley, Central Valley and Tarazu are of the best quality and have the longest history, and have long been recognized by coffee lovers all over the world.

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.

Costa Rican Coffee West Valley Olympia processing Plant

A long time ago, the beans washed in a cup of Costa Rican coffee and the beans in the magnolia manor in the Sanshui River area felt the charm of Costa Rican washed beans for the first time, soft, clean, with a hint of citrus and flowers. Not as strong as Yega and Kenya, gently soft, if not, just right, very comfortable. This time I happened to encounter a gentle Costa Rican water wash. This bean from the western valley has been roasted with a moderate degree of roasting. About 40 seconds after the explosion, the beans have been dropped for about 40 seconds, retaining the soft acidity and flower aroma. The whole drink has a good sense of balance. If you like the kind of coffee that is not too sour or bitter, balanced and supple coffee, this one is very suitable.

Analysis of coffee brewing in Olympia treatment plant in the western valley of Costa Rica

Costa Rican hand impact parameters

Use key home filter cup, 16 grams powder 32 grams of water steaming for 30 seconds, 89-90 degrees water temperature extraction, 1:15, fine grinding small Fuji 3.5 second water injection to 110ml cut off, wait for water drop and then slowly water injection, uniform speed, the water level should not be too high, again water injection to 233ml stop, extraction time 2:15 seconds-rich sour sweetness, we can fine-tune according to their own taste.

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