Costa Rican coffee sour? Costa Rican coffee beans taste sour and balanced.

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Front Street-Costa Rican Coffee introduction

Costa Rica is geographically located in China and the United States, where there are scenic tropical rain forests, warm and cheerful people, and coffee famous for its excellent quality in the global market. With the combination of natural resources and the combination of agriculture and business culture, a "coffee tour" project has been launched in recent years, which has attracted a large number of tourists.

With a tropical climate, high altitude and fertile volcanic soil, Costa Rica has favorable conditions for growing coffee, so most coffee parks are located on high mountains. The taste of coffee varies with altitude. The higher the altitude, the stronger the sour taste of the coffee, and the lower the altitude, the more sour and bitter the coffee tastes. Boutique coffee SHB grows above 1500 meters above sea level, and the pozzolanic soil provides it with sufficient nutrients.

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.

Knowledge: why other countries seldom use honey treatment, except that the process is vulnerable to pollution and mildew, need to closely watch the official throughout the process, constantly turn over, in order to avoid bad fermentation flavor, but also rely on the local weather and climate, the weather must be dry and sufficient sunshine, otherwise it is not suitable for honey treatment.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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