Is black coffee sour or not sour? does Costa Rican coffee taste sour?

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Front Street-Costa Rican Coffee introduction

Coffee needs elegant and attractive acid to have a higher score, including that coffee itself contains a lot of organic acids (chlorogenic acid, malic acid, citric acid, gluconic acid, etc.). At the same time, a large number of fruity alcohols, esters, aldehydes and ketones, all of which give coffee a special acidity with a fruit flavor. So coffee will contain more or less sour substances, after all, this is a berry fruit.

What makes coffee acidity?

Acidity is the most important item in coffee tasting. Acidity, which is usually used to describe the flavor of coffee, describes a lively, fresh, refreshing feeling, similar to the taste of wine, with a strong and exciting texture, and sometimes called brightness.

Without acidity, coffee tastes empty and boring, just like it has no vitality. Fresh coffee beans contain a variety of organic chemicals that make up the unique taste of coffee. One of them is chlorogenic acid, which gradually decomposes in the baking process, producing a large number of aromatic substances.

The Republic of Costa Rica (Spanish: La Rep ú blica de Costa Rica), or "Costa Rica" for short, is a presidential republic located in Latin America, bordering Nicaragua in the north and Panama in the south.

The coffee beans produced at the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why they have high quality coffee. Located in the south of SanJos é, the capital of Tarasu, Costa Rica is the country's valued coffee.

Costa Rican coffee has full particles, ideal acidity and unique strong flavor. Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (ICAFE), has been taken over by the official Coffee Committee (Oficinale Cafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

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