Costa Rican coffee boutique coffee beans the latest coffee flavor introduction is full of taste

The coffee beans produced in the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why there is high-quality coffee. Tarasu, located in the south of SanJos é, the capital of Costa Rica, is one of the most important coffee growers in the country. Tarasu (Tarrazu) is one of the major coffee producers in the world.

Costa Rican coffee has full particles, ideal acidity and unique strong flavor. Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (ICAFE), has been taken over by the official Coffee Committee (Oficinale Cafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

This coffee producer, with all grades and types of coffee, accounts for 1/3 of the world's coffee consumption and occupies a place in the global coffee market, although Costa Rica faces several times more natural disasters than other regions. but it has enough acreage to make up for it.

Costa Rican coffee is full of Arabica beans, washed with water, its style is bright, fragrant, clear as wind chimes swaying in the breeze, mild acidity and sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good, which is a major feature of Costa Rican coffee. Therefore, it is recommended that you taste Costa Rican coffee with only a small amount of sugar and cream in order to enjoy its girlish flavor.