Boutique Costa Rican coffee bean flavor

Coffee is an important source of income for Costa Rica, introduced in 1808 and cultivated for 200 years. Costa Rica has a third of the population invested

Newly developed villa sarchi species

Newly developed villa sarchi species

Coffee has changed the country, Costa Ricans say, and coffee has made an outstanding contribution to its rich environment. Although Costa Rica ranks third from the bottom in terms of land area in Central America, its economic environment is better than half of that of other countries. Because of its rich people and stable society, Costa Rica has more than 30 national parks.

Coffee was introduced to Costa Rica from Cuba in 1729, and today its coffee industry is one of the most well-organized in the world, producing up to 1700 kilograms per hectare. Costa Rica has a population of 3.5 million, but coffee trees number 400 million, and coffee exports account for 25% of the country's total exports. Costa Rica's volcanic soils are fertile and well drained, especially in the Central Plateau, where the soil consists of successive layers of ash and dust. Costa Rica was thus the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports.

Scientific planting editor

Located about 30 kilometers northeast of San Jose, Costa Rica's capital, the research center is part of the Costa Rican Coffee Association, the country's national coffee association.

Brazil coffee fruit

Brazil coffee fruit

Coffee planting, breeding, quality inspection research institutions, in addition to it also has 10 hectares of experimental fields, planted with a number of excellent varieties. Coffee is Costa Rica's main agricultural product, with an annual output of more than 2 million bags (60 kg) and an export earnings of 250 million US dollars, second only to pineapples and bananas.

In Costa Rica, Arabica coffee trees are grown, improved, the quality of coffee beans is better and more stable; in order to facilitate picking, coffee trees are continuously pruned to maintain a height of about 2 meters; people eat coffee is the fruit of the seeds released by water brewing flavor. After picking the green coffee beans, the seeds (i.e. coffee beans) can only be roasted after removing the peel, pulp, seed membrane and sunlight exposure. Some processes can be replaced by machines, which increases the speed of coffee production. However, there is no machine to pick coffee, so manual work must be used.

Feature editor

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 (Oficin 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% of total production, and local coffee consumption per capita is twice that of Italy or the United States.

This coffee producer, all grades and varieties, accounts for one-third of global consumption and a share of the global coffee market.

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made in

Although Costa Rica faces natural disasters several times higher than other regions, its arable area is enough to compensate.

There are many kinds of coffee here, but its industrial policy is large and cheap, so there are not many excellent coffee, but it is a good choice to mix other coffees.

One of the most famous is Mountain Costa Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans. It is also a good choice.

Other types of Brazilian coffee, such as Rio, Parana, etc., can be produced in large quantities without too much care. Although the taste is rough, it is a kind of inexpensive coffee. Due to its distribution in all parts of the country, the solid quality varies, and there are its own standards (NO.2~NO.8 according to the number of impurities, NO.13~NO.19 according to the size of beans, divided into six grades according to taste). Almost all Arabica varieties are of good quality and stable prices, the most famous being Costa Rica, which has been a necessity for blended coffee since ancient times and is familiar to the public.

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 method, its style is bright, 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.