Brief introduction of Costa Rican Coffee Tarazhu producing area what is the altitude of Costa Rican coffee beans

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Front Street Coffee-Costa Rica Tara Pearl Region Introduction

Coffee was introduced to Costa Rica from Cuba in 1729, and today the coffee industry has become an important source of income for Costa Rica, with about one third of the country's population engaged in coffee-related industries. Most coffee growing areas are above 1500 meters above sea level, because high altitude can increase the acidity of coffee beans, so that coffee trees grow slowly, so that the flavor of coffee beans is more intense. S.H.B. means very hard beans above 1500 meters, meaning high quality Costa Rican coffee. Costa Rica coffee tastes subtly different depending on the altitude, wind, rain and natural light.

Costa Rica's flavor has always been stable, less sharp than Guatemala, drink quite mild and soft, sour, sweet and chocolate bitter, inclusive, extremely balanced, is the classic flavor of gourmet coffee. Seven coffee producing areas: Duriaba Valley (northeast of the capital), Central Valley (northwest of San Jose), Western Valley (west of the capital), Three Rivers District (east of the capital), Blanca (southeast of the capital), Orosi (north of the capital), Tarazhu (south of the capital) Among them, Central Valley, Tara Pearl and Three Rivers are the most famous.

The so-called honey treatment means the process of making raw beans with mucous membranes dried in the sun. After coffee beans have been stripped of their outer pulp, they have a thick, gelatinous layer. The traditional washing method is to wash it with clean water, but because of the water resource limitation of some high-altitude producing areas, this direct drying method has appeared.

The honey treatment process is vulnerable to pollution and mold damage, requiring close supervision throughout the process, continuous stirring, and accelerated drying to avoid bad fermentation flavor. Its advantage is that it can best preserve the original sweet flavor of coffee ripe fruit, so that coffee presents a light brown sugar flavor and stone fruit sweet, while the berry flavor also supports the red wine base aroma, considered a very elegant product. Honey-treated coffee beans are popular, largely because of their sweet, thick texture.

Nationality: Costa Rica

Manor: La Minita Farm

Origin: Tarrazu

Altitude: 1200-1700

Harvest season: April to September

Breed: Cadura

Treatment method: honey treatment (semi-washing)

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