Fine processing of Costa Rican Coffee Honey processing method

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Costa Rican boutique coffee has only come to the fore in the past decade.

Although Costa Rica introduced coffee from Cuba as early as 1729 and carried out commercial cultivation, it made great efforts to develop the coffee bean industry.

But it mainly produces and distributes mixed coffee beans and Italian commercial beans for export to its nearest neighbor, the United States, which is one of the largest coffee consumers.

Because of this, the quality of Costa Rican coffee beans at that time had not yet reached the level of fine coffee.

Moreover, due to the poor quality of coffee beans, there is no national standard (a national standard for regulating the grade of raw coffee beans) in Costa Rica.

Because its country does not have the qualification to evaluate it.

Until later, Costa Rica in order to strengthen the export of high-quality coffee to Europe, the United States, Japan and other countries.

Just began to vigorously develop high-quality coffee and increase the added value of coffee exports.

At the same time, the government has set up a "coffee trust fund" to help coffee farmers in need tide over their financial difficulties and cultivate high-quality coffee.

And in order to make coffee have better quality and characteristics, we used the popular honey treatment method in recent years to change the reputation of poor quality coffee.

Therefore, the Costa Rican boutique coffee we are now exposed to is the fine processed honey beans of each of its estates.

However, there are still coffee beans treated with ordinary sun water, but the quality and flavor are not so good, so they are not as widely traded as honey-treated beans.

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