How much is a jin of coffee beans? Growing coffee beans? Shumawa Manor Day in the Valley of Western Costa Rica

If you prefer not to spend too much money, learning to choose coffee beans is the first and most important step. If you want to make a good cup of coffee, in addition to your own technology, the most important thing is how to select high-quality coffee beans and how to better preserve them.

Here, I would like to make a few suggestions: when buying coffee, it is best to buy coffee beans rather than ground coffee powder. although they are all the same in essence, the actual situation is that the ground coffee powder is very easy to oxidize and is not easy to be preserved, even if the coffee powder that seems to be preserved for a long time is actually added with a lot of preservatives. This will greatly affect the taste of the later brewed coffee, so if you want to make a good cup of coffee, the best and most correct thing to do is to grind the coffee on the spot before brewing it. Only in this way can you keep the coffee mellow and taste to the greatest extent. Ordinary coffee beans can be preserved for about a month or so, but if it is coffee powder, it should not exceed five days at most.

Country: Costa Rica

Grade: SHB very hard beans

Producing area: orange County in the western valley

Altitude: 1670-1790 m

Treatment: insolation

Variety: Vera Saatchi

Producer: Shumawa Manor

Flavor: honey apple, air-dried berry, yellow fruit notes

Costa Rica is located in the Central American isthmus, and is simultaneously regulated by Pacific and Atlantic currents and sea breezes. There are many towering volcanoes up to 2000 meters above sea level in Costa Rica. Coffee berries grow slowly in the fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor.

Costa Rica began growing coffee two hundred years ago, first on the slopes of the Poas and Barva volcanoes, today known as the Central Valley. After years of development, Costa Rica has eight main producing areas, namely: Guanacastes, WestValley, CentralValley, Turrialba, Orosi, TresRios, Tarrazu and Brunca.

According to ICO, Costa Rica produces about 1.6 million bags of Arabica coffee a year, which is far higher in quality and price than Central American countries such as Guatemala and Honduras.

Costa Rica can be divided into two seasons each year. The dry season is from December to April, when coffee is harvested, while the rainy season is from May to November. In recent years, micro-processing plants have been set up one after another, and since the water consumption is only 5% of that of traditional washing plants, and does not require huge sinks and exposure fields, the investment required is relatively small. The "honey-treated coffee" with low acidity, high complexity and strong sweetness has become the target of competition in the coffee industry in recent years, and the outstanding ones have greatly enhanced the international popularity of the estates.