Brief introduction of Costa Rican Tarazhu Coffee Flavor

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Qianjie Coffee-introduction of Tarazhu producing area in Costa Rica

Costa Rica is located in the Central American isthmus, latitude 10 °north, longitude 84 °west. It faces the Caribbean Sea to the east and the North Pacific Ocean to the west. Costa Rica is located in the volcanic belt of the low latitudes of Central America, the central plateau and mountains are about 800 to 2000 meters above sea level, suitable for coffee growth. Costa Rican coffee has always been famous for its well-balanced, clean, clear, berry-flavored fruit. Excellent Costa Rican coffee finishes with spicy and cocoa flavors. The most famous large planting area in the country is Tarrazu, near the capital, San Jose. Tarazhu producing area has the highest average latitude and excellent climate and soil conditions, which makes Tarazhu the most famous and generally recognized coffee producing area in Costa Rica. Sanshui River (Tres Rios) is a famous small producing area in Tarazhu producing area.

Tarazhu is one of the most important coffee growers in Costa Rica and one of the major coffee producers in the world. Costa Rica, with fertile volcanic soil and good drainage, is the first country in Central America to grow coffee and bananas because of its commercial value.

High-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. 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, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus making 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. However, while there are many advantages to growing coffee at higher elevations, the resulting additional transport costs must be taken into account, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency, including the use of selecting beans and identifying coffee beans of irregular size.

Honey treatment is popular in Central America and is arguably the most common treatment in Costa Rica. This is a kind of treatment that lies between the sun treatment and the water washing. It keeps the coffee clean by washing, and because it is dried in the sun together with the pulp mucosa, it greatly increases the sweetness and caramel flavor of the coffee (the sugar content of the pulp mucosa is extremely high).

The characteristics of honey-treated coffee depend to a high extent on the setting of the pulp scraping machine. the more pulp you retain, the more obvious the characteristics of honey treatment. But to produce honey to treat coffee, the farm needs to take some risks, especially black honey, because the more pulp it retains, the higher the risk of overfermentation. According to the degree of retention of pectin is divided into: black honey, red honey, yellow honey and white honey.

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