Is the coffee quality of Costa Rican small farmers guaranteed? how is the coffee flavor in Tarazhu area?

Costa Rican coffee has long been considered a luxury product of full-washed Arabica coffee characterized by sweet and sour, and in recent years, as niche specialty coffee production centers such as Micromill, it has been the most popular product.

In Costa Rica, housing development in coffee-producing areas has led to a reduction in the production area as a result of economic development.

In addition, since there are many large washing plants, environmental pollution caused by drainage is a problem, but we recommend adopting water-saving washing processes and becoming a model country for environmentally friendly coffee production.

Purification is a honey process. The pulp and mucus are attached to parchment paper and dried.

During the drying process, the moisture content is reduced to a suitable level over a period of more than one week, and sweet ingredients penetrate into the product, giving it a soft taste and delicate flavor as well as berry and chocolate flavors.

At least 1 cent (minimum) per pound of coffee exported from the project has been donated to state conservation programs and other activities to protect wild jaguars. Jaguars live in the jungles of Latin America and were deified in ancient Mayan civilization.

However, in recent years, due to deforestation and other reasons, its habitat area has decreased, making it an endangered species.

Country: Costa Rica Fiscal year: 2003

Production areas: Tres Rios and Talas

Producers (farms): approximately 100 small farmers receiving production instruction

Grade: SHB

Breeds: Kadura, Kaduai

Processing method: honey processing

Altitude: 1400-1700m

Harvest time: November to February