Distribution of Costa Rican coffee beans the flavor characteristics of Costa Rican coffee

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Costa Rica

The seven coffee producing areas are distributed from northwest to southeast and inland central plateau. Costa Rican volcanic terrain has fertile volcanic ash, mild climate and stable abundant rainfall, making coffee one of the main agricultural products in Costa Rica.

Costa Rican coffee began to develop in the middle of the 18th century and was the first country to be introduced into Central America, so the coffee organization has a complete system from production to marketing. In terms of quality, Costa Rican coffee has always been rated as world-class high-quality coffee by the world. Its coffee beans are all Arabica species. Pure flavor, pleasant aroma, acidity taste have an unassailable balance, suitable for individual coffee, can also be mixed into comprehensive coffee.

Name of producing area

Western Valley West Valley: high acidity, full flavor, fragrance / acidity, and beans can not compete with beans from other producing areas, but the overall taste balance is good enough with almonds and peach flavors.

Central Valley Central Valley: high acidity beans with rich aroma / Costa Rica's earliest coffee growing area, rich volcanic soil, sometimes with chocolate aroma

Tarasu Tarrazu: smooth, high acidity, hard, full-bodied beans / world-famous producing areas, the main feature is that high seafood areas create unparalleled perfect taste.

Sanhe Tres Rios: smooth high acidity, hard, full-bodied beans with rich aroma / good climatic conditions, obvious taste and very good balance

Eurosci Orosi: smooth sour beans full fragrance / smooth taste, well-balanced

El Salvador

Active volcanic activity brings mineral-rich volcanic ash, and the soil mainly composed of volcanic ash has more minerals and less organic matter. in order to maintain the location and make up for the lack of organic matter, farmers use treated coffee bean pulp residue, or organic matter under coffee trees as fertilizer to make up for the lack of organic matter in the soil, growing more than 150000 tons of organic coffee every year.

Sa coffee has five major producing areas (Apaneca, Central Belt, Chichontepec, Tecapa & Cacahuatique Mountain Range) distributed in the volcanic ash-covered mountain slopes or plateau areas at an altitude of 1200 meters above sea level. The coffee harvest season is from November to April of the following year. Coffee likes mild climate, so coffee trees are mostly planted in the shade of tall trees to avoid high temperature and direct exposure to the sun, affecting the quality of coffee beans. The coffee beans produced belong to Arabica species, and Pacas and Bourbon belong to big beans, which have sweet taste and excellent flavor.

Planting altitude above 1200 meters above sea level: joyful fragrance, delicious comfort, sour taste, excellent texture, must be at least 90% bourbon, Pacamara, 100% sun exposure

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