How does Costa Rican coffee taste? And the suitable roasting of Costa Rican coffee.

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Costa Rican coffee is located in the southern part of Central America, the Republic of Costa Rica, its flavor is similar to Colombian coffee, coffee is an important economic source of Costa Rica, introduced in 1808, has a history of more than two hundred years. About 1/3 of the population of Costa Rica has participated in the cultivation of coffee beans, although it has the third-lowest land area in Central America, but its economy is more than half of the countries.

Coffee was introduced into Costa Rica from Cuba in 1729. Costa Rica has a population of 3.5 million, but there are as many as 400 million coffee trees, and coffee exports account for 25% of the country's total exports. Costa Rica has fertile volcanic soil and good drainage, especially in the central plateau, which suddenly includes several layers of volcanic ash and dust.

Because Costa Rica is all Arabica beans, its style is bright and fragrant, clear as wind chimes swaying in the breeze, mild acidity, good sweetness, fresh acidity like grapefruit and lemon, and sweet as milk chocolate.

The characteristics of Costa Rican coffee:

Costa Rican coffee is full of Arabica beans, washed with water, its style is bright, fragrant, clear as wind chimes swaying in the breeze, mild acidity and sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good, which is a major feature of Costa Rican coffee. High-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus making the coffee beans have a stronger flavor. In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees. However, while there are many advantages to growing coffee at higher elevations, the resulting additional transport costs must be taken into account, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify coffee beans of irregular size.

Costa Rican coffee is suitable for medium roasting or deep roasting.