Costa Rican Coffee one of the world-class high-quality coffee in the Central Valley of Costa Rica

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Costa Rica

Costa Rica, located in the Central American isthmus, is subject to climate regulation by Pacific and Atlantic currents and sea breezes.

Coffee berries can grow slowly in fertile volcanic soil and high altitude environment.

Costa Rica is the country where coffee was first introduced into Central America and has a long history. The coffee organization has a complete system from production to marketing.

Because it is located in the Central American Gorge, there are many volcanoes in the territory, which has the natural advantages of sunshine and land.

The climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, and the coffee produced has the characteristics of local micro-climate and soil conditions.

In terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as one of the world-class high-quality coffee.

Costa Rican coffee has been cultivated for two hundred years, first on the slopes of Poas and Barva volcanoes.

Today, known as the Central Valley (Central Valley), the seven main coffee producing areas are from northwest to southeast.

Along with the inland central plateau. The Costa Rican volcanic terrain has fertile volcanic ash, mild and suitable temperatures, and stable and abundant rainfall.

It is one of the reasons why coffee has become one of the main agricultural products in Colombia.

The seven major producing areas are: Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba and Brunca.

Central valley

The Central Valley is also an early coffee-growing area in Costa Rica, with three high-altitude volcanoes: Irazu, Barva and Poas.

They provide rich nutrients for the surrounding coffee producing areas.

Las Halas Manor

It is currently run by third-generation manor owner Francisca Cubillo and his wife Oscar.

The estate is located in the Central Valley producing area (Central Valley), not far from the capital, quite close to the Poas Volcano volcano.

The altitude is between 1250 and 1500 meters.

During the harvest stage, the owner of the manor uses the sweetness detector (BRIX) to screen the red fruits of coffee that meet the standard.

At the same time, set up its own washing treatment station for coffee treatment, and finally put it on the African scaffolding for follow-up exposure.

After years of efforts, Ras Lajas Manor has passed the Japanese JAS, American USDA and NOP organic certification.

Raw bean analysis

The varieties of this bean are Kaddura and Kaai, which are two common varieties in Central American coffee.

Raw beans look yellowish green and smell like Hawthorn.

Sun treatment

The red fruits of the harvested coffee were placed on the African scaffolding in the early morning.

Turn regularly for exposure one day, shade with plastic cloth and rest until 11.5% moisture content

The whole process will take about three weeks.

Baking degree

Shallow baking

Cup test report

Fermented fruit, flower, citrus plum, fruit tea, juice feeling

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