Costa Rican boutique coffee introduces the uniqueness of Costa Rican coffee

Costa Rica's high latitudes produce coffee beans famous in the world, rich, mild taste, but extremely sour, coffee beans here are carefully processed, it is because of this, only high-quality coffee. Tarasu is located south of San José, the capital of Costa Rica, and is one of the country's most valued coffee plantations. Tarrazu is one of the world's leading coffee producers. Costa Rican coffee is full of particles, with ideal acidity and unique aroma. Costa Rica's coffee industry, formerly controlled by the Instituto del Café de Costa Rica (ICAFE), has been taken over by the Official Coffee Council (Oficina del Café). Among coffee exports, those deemed substandard are colored with blue vegetable dye before being recycled for domestic sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10 per cent of total production, and local per capita coffee consumption is twice that of Italy or the United States.

Excellent Costa Rican coffee is known as "extra hard beans" and can grow at altitudes above 1500 meters. Altitude has always been a problem for coffee growers. The higher the altitude, the better the beans, not only because higher altitudes increase the acidity of the beans and thus enhance the flavor, but also because the lower night temperatures at higher altitudes can slow down the growth of trees and thus enhance the flavor of the beans. In addition, due to the high altitude drop caused by sufficient rainfall, coffee tree growth is very favorable.

Costa Rican coffee is all Arabica beans, washed, it is bright style, full of aroma, clear as wind chimes in the breeze, and mild acid, sweet quite good. Because of the sweet taste, even if the coffee is cold, it is also very good to drink, which is a major feature of Costa Rica coffee. Therefore, it is recommended that you taste Costa Rican coffee with only a small amount of sugar and creamer in order to enjoy its girlish pure flavor.