Costa Rican Coffee introduction Costa Rica Tarazhu tastes good

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Costa Rican coffee: the coffee beans produced in the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here are carefully processed, which is why they have high quality coffee. Tarasu, located in the south of SanJos é, the capital of 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.

Costa Rican coffee features: full granules, ideal acidity, unique and strong flavor. Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (ICAFE), has been taken over by the official Coffee Committee (Oficinale Cafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

Tarazhu: Tarrazu has the highest average latitude, excellent climate and soil conditions, which makes Tarazhu the most famous and generally recognized as the best coffee producing area in Costa Rica. Tres Rios is a famous small producing area in Tarazhu producing area. Boutique Coffee the most famous Costa Rican single estate coffee in the world is the La Minita estate in Tarazu District, which produces only 160000 pounds a year.