Introduction to Costa Rican boutique coffee

Costa Rican coffee is characterized by a "coffee flavor". These coffees are simple, clean, just right sour and mild in taste. However, with the promotion of mechanized large-scale farm production in Costa Rica in recent decades, the introduction of high-yield coffee varieties, the extensive use of chemical fertilizers, mechanized picking instead of manual picking, and the shortening of coffee growing period, although these factors significantly increased the income of coffee cultivation, they really reduced the overall quality of Costa Rican coffee.

The biggest problem is the marketing model of Costa Rican coffee: the government focuses on the brand and output of beans in large mechanized plantations while neglecting the brand and promotion of boutique coffee in small family plantations.

It is not until recent years that Costa Rican boutique coffee has received attention and support, and family plantations that have always adhered to the concept of quality have been developed. But the quality of boutique coffee comes from small batch strictly controlled manual production, distinctive planting and processing technology, these fine and rigorous processes are the guarantee of fine coffee.

Costa Rican boutique coffee is very rich in coffee processing methods, from traditional wet processing, dry processing, honey processing and weird cola fermentation, etc., which also makes Costa Rican boutique coffee diverse and varied.

Costa Rica SHB "Saint Lucia"

Producing country: Costa Rica

Grade: SHB

Planting area: Naranjo

Label: Saint Lucia

Treatment method: honey processing

Appearance: 2dmax 300grr 18SCR 17-gr.

Varieties: Villalobos and Kaddura

Note: the average growth altitude is more than 1775 meters! This is a lively, bright, clean, beautiful, vibrant coffee. Dry aromas of cocoa and star anise, wet aromas of sweetness, sour lemon, lemon blossoms, honeysuckle and malt. The flavor of the cup test is mild, but it is clear and layered.

Dry aroma (1-5): 3.9

Wet aroma (1-5): 4.2

Acidity (brightness) (1-10): 9

Taste (layered) (1-10): 9

Taste (alcohol thickness) (1-5): 3

Aftertaste (residue) (1-10): 9

Balance (1-5): 1

Basic score (50): 50

Total score (maximum 100): 89.1

Strength / main attributes: light intensity / incredibly clean, bright, lemon and floral aromas

Recommended baking degree: city+ and FC+

Contrast: the classic bright Central American coffee has an excellent structure. This is a simple coffee "drink", not "taste". Slow down and pay attention to its subtle charm!