Costa Rican coffee producing place

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

Although Costa Rica faces several times more natural disasters 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. The negative effect, however, is to increase the additional cost of transportation, which may well make coffee production unprofitable. Costa Rican coffee has adopted new techniques to increase efficiency, including using "electric eyes" to select beans and identify beans of irregular size.

Tarrazu, Costa Rica is one of the world's leading coffee producers, producing coffee with a light, pure flavor and pleasant aroma. Costa

The volcanic soils of the region are fertile and well drained, making it the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports. 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 also benefits from the Turrialba of the Central American Agricultural Research Institute (IAAC) in Tarazu, an important international research centre. Super hard beans High-quality Costa Rican coffee is called "super hard beans" and can grow at altitudes above 1500 meters. Altitude has always been a problem for coffee growers. Coffee beans are better at higher altitudes, not only because higher altitudes increase the acidity of coffee beans and thus enhance flavor, but also because lower night temperatures at higher altitudes cause trees to grow slowly, thus making coffee beans more flavorful. In addition, due to the high altitude drop caused by sufficient rainfall, the growth of coffee trees is also very favorable. However, while there are many advantages to growing coffee at higher altitudes, the additional transportation costs associated with it must be taken into account, which may well make coffee production unprofitable. Costa Rican coffee has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify beans of irregular size.

In Costa Rica, coffee berries are unloaded from cattle carts. Tarasu, south of San José, is one of the country's most prized coffee plantations. La Minita Tarrazu coffee is locally famous but produced in limited quantities, about 72600 kilograms a year, on land called La Minita, owned by nearly three generations of the McAlpine family in Britain. In fact, the land produces more than 450 tons of coffee per year. But Tara Sulama's coffee cultivation did not