The introduction of the western valley of Costa Rica and the description of the flavor characteristics of coffee in the producing area

West Valley in the western valley of Costa Rica:

1000-1200 meters above sea level, from November to March, it is a long harvest area, which is blown by more Pacific air, and the temperature is often cooler than other mountains at higher elevations, so the quality of coffee cherries and seeds is very excellent. There are six sub-producing areas in the western valley, including San Ramon, Palmares, Naranjo, Grecia, Sarchi and Atenas. A new variety of coffee beans was found in one of the producing areas (Sarchi), and eventually the coffee bean (Vera Salch Villa Sarchi) was named after the producing area. The highest altitude in the producing area is around Naranjo, where a lot of high-quality coffee comes from.

Rich volcanic soil, sufficient sunshine, with an annual average relative humidity of 81%, abundant rainfall and an average annual temperature of 21.5 °C will not be too high, making the crops in this area flourish and conducive to the growth of high-altitude high-quality coffee. There is a distinct dry and wet season, and when the coffee harvest season begins, it enters the dry season, which means that there is sufficient sunshine in this area for washing and sunbathing. This advantage is seldom found in other producing areas of the country (almost all other famous producing areas in Costa Rica are machine-dried). The acid is not as bright as the Tara bead area, and the taste is more stable and regular, but the latter flavor of the coffee with a slight drop in temperature, acidity and bean body can not compete with beans in other producing areas, but the overall taste is well balanced, with almonds and peach flavors.