Costa Rican Coffee Costa Rican Coffee
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 producing place, coffee of all grades and types accounts for 1/3 of the global consumption and occupies a share in the global coffee market.
Place of origin, although Costa Rica faces natural disasters several times higher than other regions, it has enough acreage to make up for it. # FormatImgID_0#
There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees.
One of the most famous is Mountain Costa Rica Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans into mixed coffee. It is also a good choice.
Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and varies in quality (NO.2~NO.8 according to the number of sundries, NO.13~NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is Costa Rica, which has been a necessity of blended coffee and is familiar to the public since ancient times.
Excellent Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus the flavor of the coffee beans is stronger. In addition, due to the high altitude drop caused by sufficient rainfall, it is very beneficial to the growth of coffee trees.
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.
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Kenyan coffee origin AA grade coffee beans Kenyan coffee quality
Kenya's coffee is grown near Mount Kenya in the middle and is sometimes named after the capital Nairobi to ensure its quality. Here beans are graded according to size, the largest is AA, then A and B, etc., and have nothing to do with the origin, so the same AA beans, quality and characteristics may vary greatly. In addition to Yemen and Ethiopia's dry mocha, the African continent
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Introduction to the origin of Costa Rican coffee the unique flavor of Costa Rican coffee extra hard bean Tara
Tarasu (arrazu) is one of the major coffee producing areas in the world. The coffee produced has a light and pure flavor and pleasant aroma. Costa Rica, with its fertile volcanic soil and good drainage, is the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports. High-quality Costa Rican coffee with extra hard beans is called special.
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