Characteristics of Iron pickup and bourbon varieties and treatment of Tarazhu Coffee beans in Costa Rica

Coffee bean species worldwide are mainly divided into: Arabica and Robestar (Canephora), of which Arabica coffee beans account for about 70%-80% coffee. There are more than 100 coffee varieties. The more common coffee is Arabica, which has outstanding personality and unique flavor. It is the main force of fine coffee, mainly used for coffee shop operation and high-end coffee market supply. Robusta, coarse flavor, high caffeine content, not a specialty coffee, often used in instant coffee processing and espresso blends.

Ethiopia Typica (iron pickup) and Yemen Bourbon (bourbon) are the oldest coffee varieties known so far. They have been transplanted from their original places to Central and South America and Asia to derive many Arabica variants. Arabica coffee cultivated in Yunnan Province of China belongs to one of Typica variants, and Bourbon variants exist in other regions.

Iron pickup "Typica" iron pickup, the name sounds very majestic, but in fact it is not so strong... its constitution is weak, disease resistance is poor, easy to catch rust leaf disease, fruit yield is also small. It is one of Ethiopia's oldest native varieties, and many Arabica are derived from iron pickups!

Iron pickup top leaves for bronze is one of the characteristics, bean larger, into a sharp oval or thin pointed shape. We are familiar with, such as thunder, such as Mantenin, Blue Mountain, Elephant Bean, Kona, Yunnan Small Round Bean... and so on. They are all derivatives of iron pickups.

Bourbon Bourbon is an ancient fine variety that is juxtaposed with iron pickups, and some botanists believe that Bourbon is a variant of early iron pickups transplanted to Yemen.

Country: Costa Rica Fiscal year: 2003

Grade: SHB

Production area: Tara Pearl

Producer: Tarazhu Local Smallholder

Treatment method: washing

Breeds: Kadura, Kaduai

Manor: Diamond Hill Manor

Flavor: Soft orange notes, toast, caramel cocoa sweet, clean taste

Coffee cultivation in Costa Rica was introduced from Cuba in 1779 and exported for the first time in 1820. There are about 32,000 coffee farmers in Costa Rica, with an average cultivation area of less than one hectare (10,000 m2) per farmer. Costa Rica has a population of 4.1 million (2006), 82,500 hectares of coffee cultivation area, an annual production of 1.7 million bags (60kgs per bag), and an annual domestic consumption of 380,000 bags, with an average annual consumption of 5.5 kgs per person, which is higher than Japan (consumption of 4 kgs). Costa Rica is the first country to introduce coffee into Central America. It has a long history and a complete coffee organization system from production to sales. Because it is located in the Central American Strait, there are many volcanoes in the territory, it has the natural advantages of sunshine and land, and the climate is coordinated by the Pacific Ocean and Atlantic Ocean currents and sea breezes at the same time. The coffee produced has the characteristics of local micro-climate and terroir conditions. In terms of quality and quantity, Costa Rica's coffee has always been recognized by the world and has been rated as one of the world's high-quality coffees. Costa Rican coffee has been cultivated for 200 years, first planted in Poas and Barva volcanic slopes, today known as the Central Valley (Central Valley), the main seven coffee producing areas from northwest to southeast, along the central plateau and distribution. Fertile volcanic ash, mild temperatures, and steady rainfall are all factors that make coffee a staple crop in Colombia. The seven regions are Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba and Brunca.