Introduction to special coffee culture of Costa Rican coffee bean flavor and taste producing area

Coffee changed the country of Costa Rica. In Costa Rica, coffee farmers have a very high status, because the volcanic soil is very fertile and rich in nutritional value, which provides the nutritional value of coffee when it was imported to Britain in 1820. It was called the "golden bean" of Costa Rica by the British aristocracy. Since then, coffee has become the main cash crop in Costa Rica, and even Costa Rica has laws that can only grow Arabica beans. Robusta is listed as contraband, which is rare in the world. This shows Costa Rica's rigorous and persistent attitude towards coffee varieties.

The main variety in Costa Rica is the bourbon variety Vera Saatchi, which belongs to the elegant flavor variety, classified according to the altitude grade, and grows at the altitude of 1500 for SHB very hard beans. GHB excellent hard beans at 1000-1200 and HB hard beans at 1000 above sea level. The main flavor is rich chocolate, smooth taste, rich fruit aroma, moderate sour taste. What people have to pay attention to most is the treatment of Costa Rica. In previous years, most of Costa Rica used water washing, and recently there has been an alternative half-sun treatment, also known as Honey coffee, Miel.

This treatment mainly retains the sugar content of pectin on coffee beans. After peeling, the wet beans are directly exposed in a high shed, and the whole process is dried by sunlight to retain a large amount of sugar in pectin, which makes the coffee beans very sweet in the end. the disadvantage is that the risk is very high, and the weather is too humid and easy to get moldy.