Costa Rica Three Rivers, Orossi, Blanca, Durialba coffee production characteristics of the difference
Sanhe producing area
Located between 1200 and 1655 meters above sea level, the Sanhe region (Tres Rios), also known as Costa rica Bordeaux (France's Bordeaux is famous for producing red wine), is rich in soil produced by the local volcano (Mount Ilasu Irazu), has a distinct dry and wet season, and can produce coffee beans with a balance of mild, sweet and refreshing flavors. The annual coffee production season is from December to March, the coffee taste is high acidity, the bean body is hard and full, the flavor is rich, the climate condition of the place is good, the taste is obvious, the balance is very good. Sanhe Coffee is produced in the vicinity of Irazu Volcano, a gourmet coffee bred by the volcano, which is regarded as the "Bordeaux" coffee of Costa rica. This area is located at the watershed of the Pacific Ocean and has obvious dry and dry seasons. Sanhe District is a traditional coffee producing area, and every cup of coffee from Sanhe District is balanced and rich in taste, leaving fragrance in your teeth and cheeks. The sweet taste is the slowness of its acidity, with crispy fruit aromas of cocoa and an elegant hint of magnolia, as the name suggests. The palate is dry, sweet and persistent. After heavy roasting, the elegant flavor of coffee beans is filled with honey nuts, plums, spices and other aromas, leaving a soft but unforgettable taste. Sanhe District coffee taste balanced and rich, her refreshing slightly sour feeling is most suitable for the first cup of coffee in the morning to taste. The output of Sanhe coffee is stable, the quality is good, and the hard selection of bean seeds is the proud product of Costa Rica.
Euroxi producing area
Orosi is located between 9-1200 meters above sea level. The annual coffee season is from September to February. The coffee tastes smooth and sour, the beans are full and fragrant. The coffee in this area tastes smooth and balanced.
Blanca producing area
Costa Rica (Costa Rica) gifted coffee bean growing conditions. A famous tropical country located in Central America between the Atlantic and Pacific oceans with moist sea breezes on both sides. In the mountains where volcanoes originated, suitable elevations for planting have been created.
It provides the necessary nutrients for growing coffee beans. In the southwestern part of the country, the Brunca coffee area is recognized as the center of planting. This is also the main producing area of high quality Costa Rican HB (Costa Rica HB) coffee beans. It consists only of Arabica coffee varieties, including a selection of Marsellesa, Caturra, bourbon and Venecia.
Brunca is located at an altitude of about 800-1200 meters. The annual coffee season is from August to January. The coffee flavor is generally acidity, fullness and mediocre flavor. The newest producing area of Costa Rica is suitable for all kinds of consumers and the taste is compatible with other producing areas.
Duli Alba producing area
Turrialba is located between 600m and 900m above sea level. The annual coffee season is from July to December. The coffee is generally acidity, thin and fragrant. The harvest season in this area is the earliest among all the producing areas in Colombia, mainly due to the influence of abundant rainfall.
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What are the three best producing areas in Costa Rica? What is the difference between the three major producing areas?
The western valley (West Valley) is one of the seven producing areas in Costa rica. It ranks with Tarazu and the central valley as the three best producing areas, with an elevation of about 700-1600 meters. The annual coffee season is from October to February. The poor high temperature, coupled with fertile soil, is very suitable for coffee cultivation. The scenery of the western valley is very beautiful, and the area is divided into six sub-areas around
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An introduction to the History of Nicaraguan Coffee
Nicaraguan coffee history introduces that Nicaragua began to grow coffee in the late 1800s, but it was not until the mid-19th century that it became an important export product. The increase in global demand for coffee (especially from North America) and the decline in supply in the Pacific islands have led to the steady development of the coffee market here. Around this time, the first batch appeared in the Managua region.
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