High-quality Costa Rican coffee with ideal acidity, unique aroma and charming boutique coffee

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

High-quality Costa Rican coffee is known as "extra-hard" and can be grown at altitudes above 1500 meters.

Altitude has always been a problem for coffee growers.

Coffee beans are better at higher altitudes, not only because higher altitudes increase the acidity and flavor of coffee beans,

And because of the lower night temperatures at higher altitudes, trees can grow slowly, making coffee beans more flavorful.

In addition, due to the high altitude drop caused by sufficient rainfall, the growth of coffee trees is also very favorable.

However, while there are many advantages to growing coffee at higher altitudes, the additional transportation costs associated with it must be taken into account

This is likely to make coffee production unprofitable. Costa Rican coffee has adopted new technologies to increase efficiency,

These include using "electric eyes" to select beans and identify coffee beans of irregular size.

Tarasu is located south of the country's capital, San José, and is one of the country's most prized coffee plantations.

"La Minita Tarrazu" coffee is locally famous, but production is limited,

About 72600 kilograms a year, it's grown on a piece of land called La Minita,

The land is owned by the last three generations of the McAlpine family in England.

In fact, the land produces more than 450 tons of coffee a year.

But Tarasuta coffee is grown without artificial fertilizers or pesticides.

Harvesting and sorting is done entirely by hand, to avoid some of the damage done to the beans by air jet sorting.

Country: Costa Rica Fiscal year: 2003

Name: Ras Lahas Manor Black Soul

Region: Central Valley

Grade: SHB

Treatment: Sunlight

Altitude: 1,300--1,500 m

Breed: Caturra & Catuai

Las Lajas Estate is located in the central valley at the foot of the Poás de Alajuela volcano.

Run for more than 80 years by the Chacón family, the estate is 1,300--1,500 meters above sea level.

Annual production is approximately 46,000 kg. Ras Lajas Estate's annual crop season runs from December to February.

Estate owners insist on harvesting only ripe and red fruits, and most use dense processing and sun to enhance the sweetness and thickness of coffee.

and placed in an African trellis-style sun farm to ensure that coffee receives sunlight evenly and avoids excessive fermentation.

At the same time, the estate has also actively obtained international organic certification. At present, it has passed the certification of international organic organizations such as USDA, JAS and NOP.

Flavor description: Passion fruit, stone fruit, dates, blueberries