Introduction of Costa Rican Coffee producing area grading of Costa Rican coffee beans

Costa Rica, located in the Central American isthmus, the coffee beans produced at high latitudes are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why there is high-quality coffee. Costa Rica, located in the south of SanJos é, the capital of Talasu, is one of the most important coffee growers in the country.

Costa Rica is the country where coffee was first introduced into Central America. It has a long history and has a complete coffee organization from production to marketing system. Because it is located in the Central American Gorge, the volcanic soil is very fertile and the drainage is good, especially in the central plateau CentralPlateau, where coffee is grown for the fertile volcanic ash of the volcanic terrain, mild and suitable temperature, and stable and abundant rainfall, coffee has become one of the factors of major agricultural products. Its coffee beans are all Arabica species. Pure flavor, pleasant aroma, unassailable balance in acidity and taste, coffee with full particles, ideal acidity and unique strong aroma.

Main varieties:

Bourbon, Kaddura, Kaduai, Vera Saatchi, Villalobos and so on.

Kaddura, a single gene variant of bourbon, was found in Brazil in 1937. It has better production capacity and disease resistance than bourbon, and the tree is shorter and easy to harvest. Unfortunately, like bourbon, it has the periodic problem of production capacity fluctuation every two years.

Kaddura's flavor is comparable to or slightly worse than bourbon beans, more importantly, super adaptability, no shade trees, direct exposure to the sun can also be full of vitality, commonly known as exposed coffee (Sun Coffee), can adapt to high-density planting, but must apply more fertilizer to increase the cost, so the acceptance of coffee farmers is not high in the initial stage. Suitable for planting in the high altitude area from 700m to 1700 m, the altitude adaptability is very strong, but the higher the altitude, the better the flavor, and the production capacity is relatively reduced.

The classification of Costa Rican coffee beans is quite simple, according to the elevation of the coffee garden, a total of seven grades / names / abbreviations / elevations (feet):

1 extremely hard beans (SHB) more than 4500.

2 hard beans (HB) 4000 Murray 4500.

3 semi-hard beans (SH) 3500 Murray 4000.

4 Super high-grade washed beans (EPW) 3000murmur3500.

5 Superior washed beans (PW) 2500 Murray 3000

6 Super good washed beans (EGW) 2000 Murray 2500.

7 good washed beans (GW) below 2000.