World Coffee Tour (3) Costa Rica
Foreword:
Costa Rican coffee was introduced by Cuba in 1729. Costa Rican coffee cultivation now has the most complete government assistance system in the world. Although Costa Rica is the second largest banana exporter in the world, coffee is the second major crop in the country's agriculture. Coffee obviously brings more benefits than bananas.
Costa Rica is geographically located in Central America, closer to South America, which has no army and only a small number of policemen to maintain law and order; here are the lucky few in Central America who have not experienced the hardships of war; there are tropical rain forests; there are beautiful tropical scenery; there are warm and cheerful people. Costa Rica is so special, of course, there is also the pearl of the coffee world-Costa Rican coffee.
Costa Rican coffee is definitely a boutique that grew up in a superior environment. There are no fluctuations in the economic environment brought about by the war, with the strong support of the government, and there is a climate and altitude suitable for the growth of fine coffee. SHB in Costa Rica grows at an altitude of about 1500 meters above sea level. Volcanic ash soil provides nutrients for coffee growth, and there are enthusiastic and serious coffee producers.
Various favorable conditions make Costa Rican coffee very popular with coffee drinkers. One of the most eye-catching is the Costa Rican Tara beads (Tarrazu) produced in the Tarazu region near the capital San Jose. The producing areas benefit from the warm and wet air flow in the Pacific Ocean and have obvious dry and wet seasons. the weakly acidic volcanic soil is rich in organic matter, which creates good conditions for the root development of coffee plants.
The producing area is 9-1600 meters above sea level, 80% of which is located at 1000-1400 meters. This kind of coffee is famous for its excellent quality and rich and balanced taste. Even the coffee from Laminita Farm in the region is thought to have a flavor similar to Blue Mountain coffee.
Costa Rican coffee is mostly washed, and honey-treated beans are not common. Honey treatment in Xiaoxu store inherits the balanced taste of Costa Rican coffee and brings more surprises in terms of mellowness and richness. Costa Rican coffee has a unique aroma, similar to flower aroma and faint fruit aroma, but the feeling is not turbid, but fresh and full-bodied, as if it can infiltrate the whole body through the skin.
It is reminiscent of the beauty and tranquility of Costa Rica and the enthusiasm and cheerfulness of Costa Ricans.
Maybe coffee really has a feeling. Growing up in such a beautiful country, coffee also brings out such a gentle and quiet temperament. No matter what kind of mood, a cup of Costa Rican coffee will bring you the most gentle experience. Such a good coffee is worth waiting for.
Summary of coffee flavor: good acidity and rich taste
Costa Rican coffee has obvious acidity, acidity is strong, but not irritating and divergent, the whole mouth will be filled with this fruit-like sweet and sour aroma. The bitterness is not very obvious, but it has a beautiful return. There is no astringent taste, the overall taste is very pure and balanced, making people feel very soft. If you wait for it to be a little cooler and then taste it, the sour taste will become more obvious, and the bitter feeling will become more intense, but the purity and balance will still be so good.
Cup test keywords: sweetness, chocolate mellow, rich, balanced, clean.
Source: Sohu self-media Xiao Xu's coffee shop
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