What is the Costa Rican coffee garden? How should I drink Costa Rican coffee?

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Costa Rican coffee is usually very pure and sweet, but the alcohol thickness tends to be light and elegant. In recent years, many processing plants have begun to produce coffee with a variety of tastes and styles.

Coffee has been grown in Costa Rica since the early 19th century, and after Costa Rica became independent from Spain in 1821, the then self-government gave free coffee seeds to farmers to encourage coffee cultivation.

Founded in 1989, Coffee Garden is located in the West Valley area of St. River West, the capital of Costa Rica, and near the volcanic ground, because it allows coffee to produce a special quality flavor. In 2005, Maria Mayela Quesada decided to build its own processing plant to handle all the coffee on the estate. Year-after-year efforts finally bear fruit. In 2008, he was selected as the best coffee in the country, which was recognized by domestic and international C.O.E. In this year's coffee garden, there is a very special curiosity, which has also attracted the attention of international coffee lovers. Several hectares of coffee trees have mutated naturally, and red Catuai and yellow Catuai have mutated into magical orange coffee fruits. And the taste of coffee is also popular with everyone.

Similar to the raw coffee bean treatment used by Sasa Sestic, the champion of the 2015 World Barista Competition:

The four elements of this approach-

1. Shade system

The shade system can effectively block the sun, so that the coffee pulp can produce more sugar, making the final coffee more sweet and wonderful and shiny sour.

2. Stainless steel container

As soon as the coffee beans are picked, they are put into stainless steel containers for fermentation, instead of using traditional cement or ceramic tile containers, these traditional containers will absorb the flavor of the coffee beans rather than retain more of the coffee flavor in the coffee pulp. The flavor of coffee can be made purer by using stainless steel containers.

3. Carbon dioxide

The container in which the coffee beans are placed is then sealed and pressurized with carbon dioxide so that there is no oxygen in the container. This ensures that the flavor and aroma of all the coffee are retained in the coffee, and the flavor of the coffee is more obvious.

4. Controllable environment

In the end, these containers of coffee beans are placed in a controlled environment to ensure that coffee beans with the same flavor can be replicated with each treatment. However, the traditional treatment methods are affected by weather, humidity and other factors, so it is difficult to ensure that the flavor of beans treated each time is consistent.