Flavor characteristics of Costa Rican coffee bean varieties in Tarazhu, Costa Rica

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Front Street-Costa Rican Coffee introduction

Costa Rican coffee industry started early and was the first country in Central America to grow coffee. It had the first batch of coffee shipped to Colombia in 1820 and was praised as "golden beans" by British aristocrats in 1854. Since then, coffee has become the main cash crop in Costa Rica. This development has made the status of Costa Rican coffee farmers higher.

Main varieties:

Bourbon, Kaddura, Kaduai, Vera Saatchi, Villalobos and so on. Kaddura, a single gene variant of bourbon, was found in Brazil in 1937. It has better production capacity and disease resistance than bourbon, and the tree is shorter and easy to harvest. Unfortunately, like bourbon, it has the periodic problem of production capacity fluctuation every two years.

Costa Rican coffee is full of Arabica beans, using water washing method, its style is bright, fragrant, clear as wind chimes swaying in the breeze, and the acidity is mild, sweetness is quite good, because of the sweet taste, even if the coffee becomes cold, it is also very delicious, which is also a major feature of Costa Rican coffee.

Costa Rican coffee beans generally use the method of "honey treatment" to add fruit flavor characteristics. The so-called honey treatment refers to the method in which the peel of the "coffee cherry" is removed and dried together with the complete pulp (mesocarp). This kind of coffee usually has the flavor of fruit, or soft sour taste.

When drinking coffee, distinguish the basic flavors: sweet, sour, bitter and salty, and know which one is dominant. Secondly, knowing its concentration, is this cup of coffee strong or light? If acid is dominant, is the concentration of acid high or low? In addition, know its location, such as the taste of acid on both sides of the tongue is easier to perceive, or the back of the tongue feels bitter or sweet.

Finally, know when it is, such as what you feel at first and what you feel after swallowing. For example, at first it was bitter, but then it was sweet. According to the basic five tastes, as well as concentration, location, time, four conscious perceptions, slowly your taste ability will be qualitatively improved. This is a very simple, practical method, and can be applied to the taste of all foods.

Knowledge: the most famous large planting area in the country is Tarrazu, near the capital, San Jose.

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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