How to taste Costa Rican coffee beans Costa Rican coffee tastes sweet and sour

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Costa Rican Coffee House

Costa Rica's volcanic soils are fertile and well drained, making it the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports. High-quality Costa Rican coffee is known as "extra hard beans", this coffee can grow at altitudes above 1500 meters, due to the high altitude drop caused by sufficient rainfall, coffee tree growth is also very favorable.

Although Costa Rica has obtained the recognition of coffee people through honey treatment of coffee beans, it is also inseparable from Costa Rica's superior geographical and climatic conditions and the selection of Arabica coffee varieties. Costa Rica's premium coffee beans are called "very hard beans"(SHB), and there are hard beans (HB) and slightly hard beans (SH) in descending order of quality, which is also how it is graded. Hard beans grow at altitudes above 1500 meters, and altitude always represents the quality of coffee, and high altitude means better quality. In addition, due to the high altitude drop caused by sufficient rainfall, the growth of coffee trees is very beneficial; and the high altitude night temperature is low, resulting in slow growth of trees, so that coffee fruit better absorb more nutrients, coffee flavor is also richer.

The first one: bitter

Bitterness is perceived by the root of the tongue, and the degree of stimulation received by coffee as it passes through the root of the tongue is the bitterness of coffee. One of the same factors as acid is that coffee bitterness is also related to the characteristics of the coffee bean, for example: mantinin coffee is notoriously low acid coffee, bitter point is higher, if you drink mantinin coffee, bitter point is also normal.

Second taste: sour

Sour taste is mainly perceived by both sides of the tongue. After we drink coffee, let the coffee pass through both sides of the tongue to feel the stimulation of sour taste. The reason why coffee appears sour may be due to the influence of coffee bean characteristics, such as coffee produced in Africa such as yejia sherry and mocha, which are mostly based on fruit acid.

Third taste: sweet

Sweetness is usually divided into two types, the first is the coffee entrance is sweet, perceived by the tip of the tongue, words are said, but to be honest, with the tip of the tongue to feel the sweetness of coffee is quite difficult, after all, the sweetness of coffee itself is weak.

Fourth taste: mellow

The performance of astringent taste in the mouth is that after drinking, the throat is uncomfortable, there will be a dry feeling, once heard a friend who drank astringent coffee said, was locked throat. There may be several reasons for the appearance of astringency, which may be due to the roasting of coffee beans or the production of coffee.

Sixth taste: Fragrance

If a cup of coffee pays attention to adjusting the above six problems, then a cup of coffee basically meets the standard. As for the aroma of coffee, it has little effect on the coffee making process, mainly affected by the quality of coffee beans, the level of coffee roasting and the freshness of coffee beans.

Seventh taste: miscellaneous

The performance of miscellaneous taste in the mouth is that after drinking a mouthful of coffee, the feeling in the mouth is very chaotic, for example, a cup of coffee is sour and bitter, this is the performance of miscellaneous taste, miscellaneous taste is really not easy to understand, simply put, coffee taste is very chaotic, taste is not clean.

What to know: The most famous large plantation area in the country is Tarrazu, near the capital San Jose.

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