Costa Rican Coffee Costa Rican Coffee Bean

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Costa Rica is bordered by the Caribbean Sea to the east and the Pacific Ocean to the west, as the country's name means in Spanish: a fertile coast. Located in the south of SanJos é, the capital of Tarasu, Costa Rica is one of the most valued coffee growers in the country. Tarasu (Tarrazu) is one of the major coffee producers in the world.

Coffee farming is an extremely important industry in Costa Rican agriculture. The coffee beans produced at its high latitudes are famous in the world, with mild taste, high acidity, aroma and rich texture, so they are very popular. The raw beans are green and have large grains as a whole, all of which belong to Arabica species.

The coffee beans produced in the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why there is high-quality coffee.

Located in the south of SanJos é, the capital of Tarasu, Costa Rica is one of the most valued coffee growers in the country. Tarasu (Tarrazu) is one of the major coffee producers in the world.

All the coffee trees planted in Costa Rica are Arabica coffee trees. through improvement, the quality of coffee beans is better and more stable. in order to facilitate picking, coffee trees are kept at a height of about 2 meters through continuous pruning. The coffee that people eat is the taste of the seeds in the fruit that are brewed in water.

After picking raw coffee beans, you must remove the peel, pulp, seed film and sun exposure before the seeds (that is, coffee beans) can be roasted. Part of the process can be replaced by machines, and the speed of coffee production increases a lot. However, there is no machine to do coffee picking, so you must use manual labor.

Costa Rican coffee has full particles, ideal acidity and unique strong flavor.

S.H.B. It is a very hard bean with an altitude of more than 1500 meters above sea level, which means high quality Costa Rican coffee.

This extra-hard coffee bean suitable for medium and heavy roasting has a strong sour taste and charming aroma. Costa Rican SHG coffee is usually full of particles, clear flavor, bright acidity and ideal consistency. The strong flavor makes the tail rhyme reverberate in the throat for a long time, unforgettable.

No matter where the beans come from, in addition to the skilled technology of the brewers, it is also necessary for us to have a grateful heart. This is a gift from nature, and it is also the hard work and dedication of the staff in every link that starts with the farmer. Cooking with emotion is much deeper than machinery.

Main varieties of Costa Rican coffee:

Bourbon, Kaddura, Kadouai, Vera Saatchi, Villalobos, etc.

High-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Generally speaking, the higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor of the coffee beans, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly and make the coffee beans have a stronger flavor. In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees.

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