Costa Rica's earliest coffee growing area-Central Valley

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[notes of baristas in front street] the earliest coffee growing area in Costa Rica-- the Central Valley

Original: Qianjie Coffee

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Recently, the editor is really infatuated with Costa Rican beans. The previous Costa Rican Pillon with the smell of super red wine, the Costa Rican black soul with fruit tea flavor, and the Costa Rican boulder black honey with this charming aroma of non-alcoholic fruit wine from Qianjie coffee recently, these three beans are really the editor's favorite, which makes the editor especially want to know about its producing area. Today, the editor will share with you the Central Valley, the earliest coffee growing area in Costa Rica.

Preface

The Central Valley is also the first area in Costa Rica to grow coffee, and then to other regions to develop the country's coffee industry, moderate annual rainfall of 118in, average annual temperature of only 19 ℃, coupled with high altitude, so the bean hard aroma, smooth, high acidity, full-bodied, rich aroma, coffee in this region is the earliest coffee growing area in Costa Rica, rich in volcanic soil, sometimes with chocolate aroma. The front section is washed and the back section is dried by machine at low temperature.

Costa Rica

The first country in Central America to grow coffee; government support for development.

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.

Coffee began to appear in Costa Rica in 1729, when it was introduced from Cuba. This made Costa Rica the first country in Central America to grow coffee and the first to grow coffee because of its commercial value. Then, after Costa Rica became independent from Spain in 1821, the local government began to support the coffee industry with a series of policies. At that time, it was more than a hundred years after coffee was introduced into Costa Rica, but about 70,000 coffee trees have been planted, which shows the speed of its development.

Policy

In 1825, the Costa Rican government implemented a tax exemption policy. In 1832, the local government promulgated a law that "there is land for growing coffee", meaning that coffee farmers can own the land directly if they grow coffee on any land that is not occupied. This policy has encouraged many people to grow coffee and promote the development of coffee, which has led to the fact that most of Costa Rican coffee comes from private estates.

Geographical location & cultivated producing area

Costa Rica is located in the Central American isthmus, and is simultaneously regulated by Pacific and Atlantic currents and sea breezes. There are many towering volcanoes up to 2000 meters above sea level in Costa Rica. Coffee berries grow slowly in the fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor.

Costa Rica first cultivated coffee on the slopes of the Poas and Barva volcanoes, today known as the Central Valley (Central Valley). After years of development, there are now eight main coffee cultivation areas: West Valley in the Western Valley, Central Valley in the Central Valley, Tarasu Tarrazu, three Rivers Tres Rios, Eurosi Orosi, Brenka Brunca, Duli Alba Turrialba, Guanacaster Guanacaste. Tarasu (Tarrazu) is one of the major coffee producers in the world. What the editor wants to share today is the Central Valley, one of these eight producing areas.

Central valley

1200-1600 meters above sea level, from November to March, this production area has three sub-producing areas, namely, San Jose, Eredia and Alajuela. There are three high-altitude volcanoes in the producing area: Irazu, Barva and Poas, which provide rich nutrients for the surrounding coffee producing areas. The excellent micro-climate and the two volcanic fertile soils of Po á s and Barva make the beans in this area have superior characteristics, such as chocolate cocoa flavor, bright acidity and elegant aroma.

The Central Valley is also the first area in Costa Rica to grow coffee, and then to other regions to develop the country's coffee industry, moderate annual rainfall of 118in, average annual temperature of only 19 ℃, coupled with high altitude, so the bean hard aroma, smooth, high acidity, full-bodied, rich aroma, coffee in this region is the earliest coffee growing area in Costa Rica, rich in volcanic soil, sometimes with chocolate aroma.

Speaking of which, the editor also shares the black soul of Costa Rica, which I have been drinking a lot recently.

Finca Las Lajas Alma Negra

Costa Rican Black Soul

Country: Costa Rica

Producing area: central Valley

Altitude: 1300-1500m

Treatment: sun treatment

Grade: SHB

Variety: Kaddura, Kaduai

* Manor

This bean's estate is La Lajas Manor, one of the first estates to start systematic research and processing, and has been a favorite coffee farm for global buyers for many years. The estate, currently run by third-generation owner Francisca Cubillo and his wife Oscar, is located in the Central Valley region (Central Valley), not far from the capital, quite close to the Poas Volcano volcano, with an annual output of about 55200 kilograms at an altitude of 1,250 Mustok, 1,500 meters.

Many years ago, Francesca, the owner of the manor, had been hoping to improve the flavor of the coffee in the manor. at that time, the vast majority of coffee farmers in Costa Rica generally adopted the traditional washing method to meet the needs of the American and European markets. so the manor owner began to study and improve a lot of equipment in the manor to better meet the needs of sun and honey-treated coffee.

The raw bean of this bean looks obviously a typical yellowish green after sun treatment, and smells like a faint sour Hawthorn.

* Cup mapping

Cup test flavor: fermented fruit, flower, citrus, plum, fruit tea. The sweet and sour feeling is obvious, the juice feeling is obvious, the overall balance.

* hand punch

The editor uses the usual method to cook the bean, with V60 filter cup, water temperature 90 ℃, grinding degree is BG-5R (Chinese standard 20 sieve pass rate 60%), powder / water ratio 1:15, stage extraction.

The extracted coffee has a slight aroma of fermented wine and almonds, with sour notes of plum and citrus in the mouth, dark chocolate and nuts in the middle, and when the temperature drops down, the entrance has tropical fruit-like sweet and sour, creamy and honey-like sweetness, with a hint of fruit tea in the finish.

Although they are all Costa Rican coffee, there is no doubt that the flavor of coffee from different producing areas is different. There is no doubt that even the central valley shared by the editor today, in the same producing area, under different manors, with different treatment methods, the coffee flavor has its own unique flavor, of course, this must be compared to drink to know.