The style characteristics of Costa Rican Coffee

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In the past, Costa Rica has successfully sold its coffee according to the name of the producing area. However, tastes vary from region to region, so it is well worth exploring each region to see what kind of coffee beans they can produce.

CENTRAL VALLEY

The Central Valley, where Jose, the capital of Costa Rica, is located, is the most densely populated area. And is the longest time to plant coffee in a region. It is usually divided into San Jos é Heredia and Alajuela subregions. The area has three major volcanoes: lrazu,Barva and Boaz shadow topography and soil.

Altitude: 900-1600m

Receipt: November to March

WEST VALLEY

In the West Valley, the first farmer settled in the 19th century and brought coffee. The area is divided into six subregions, the urban centres of Ramon, Patriles, Juanghue, Shiraz, Sarchi and Attes. The city of Sarchi has a specific coffee product called Villa Sarchi. The highest elevation in this area is around Kuanghuo, while some coffee can be found at the altitude of the local area.

Altitude: 700-1600m

Receipt: October to February

TARRAZU

The Tarrazu region has a long-standing credit guarantee, and for many years the coffee bar here can almost be regarded as a high-quality grade. But the coffee comes from different farms and is then mixed into large batches of beans. However, over the years, the Tarrazu brand has exhausted its strength, and coffee produced outside the region is also sold with Tarrazu to increase its value. The highest coffee shop in Costa Rica is located in this area, and like many other areas, the profitable time is during the dry season of tomorrow.

Altitude: 1200-1900m

Receipt: November to March

If you like coffee that is as light and sweet as tea, with a slightly floral, lemon and nutty flavor like melon, honey beans from Costa Rica in Central America may be to your taste. The so-called honey treatment, refers to the first use of a pulper to remove the outer skin of coffee cherry fruit, and then will take? Pectin raw beans with shells are placed on the scaffolding for sun exposure. This water-saving treatment can make the coffee taste sweeter.

Located in the fertile central valley of Costa Rica (Central Valley), the Zamora estate in San Isidro (San Isidro de Heredia) is the winner of the 2012 Costa Rican COE Coffee Competition. The farm is owned by the Rodr  guez Carballo family, who have been producing coffee since 1880. This coffee has a complex taste, with floral aromas and juicy fruit flavors, and the taste is very clean.

Tarrazu in Costa Rica is one of the major coffee producers in the world. The coffee is light and delicious. Costa rica has fertile volcanic soil and good drainage. It is the first country in Central America to grow coffee and bananas because of its commercial value. Coffee and bananas are China's main exports. Coffee was introduced to Costa Rica from Cuba in 1729. Today, its coffee industry is one of the most well-organized industries in the world, with an output of 1700 kilograms per kilogram. The population of Costa Rica is only 3.5 million, while coffee consumption reaches 400 million tons, and coffee exports account for 25% of China's total exports.

The old 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. This is not only because the high altitude increases the acidity of the coffee beans and thus increases the flavor of the coffee beans, but also because the night temperature at the high altitude is low, which makes the trees grow slowly, thus making the coffee beans taste more fragrant. In addition, due to the sufficient rainfall caused by the drop at high altitude, it is also very beneficial to the growth of coffee bars.