Costa Rican Coffee Features Pilon Processing Plant Costa Rican Boutique Coffee Estate

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The seven main coffee producing areas in Costa Rica are distributed from northwest to southeast along with the inland central plateau. The Costa Rican volcanic terrain has fertile volcanic ash, mild and suitable temperatures, and stable and abundant rain.

Quantity is one of the factors why coffee has become one of the main agricultural products in Colombia. As the coffee industry in Colombia began to develop since the middle of the 18th century, it was the first country where coffee was introduced into Central America and has a long history.

As a result, the coffee organization has a complete system from production to sales. In terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as the world-class high-quality coffee.

The Pillon processing plant is Costa Rica, the first government-approved all-sun treatment plant, a very rare natural sun treatment, this coffee shows a strong nutty chocolate and tropical honey apple aroma, showing an excellent natural flavor.

Costa Rica has always been proud of its washed coffee, picking ripe red berries by hand and tightly controlling the whole process, until the honey treatment, which is popular in the coffee industry in recent years, has become the target pursued by various countries. This micro batch is naturally tanned and comes from the TARRAZU area, and the blue jeep of the sack totem is their tool for carrying coffee.

Geographical environment:

At an altitude of 1700 meters above sea level, coffee is dried in a high African bed. The process of drying coffee takes time and time. Using the "slow sun for 28 days", coffee beans are turned in turn every day to avoid mildew. Their coffee is clean and full of sweetness and fruity.