Costa Rican coffee beans introduce culture

There are many coffee growing areas in Costa Rica. The unique microclimate and soil composition of each region lead to subtle changes in coffee from region to region. Most Costa Rican coffee is not grown on a large scale, but is cultivated by many small-scale coffee farmers and then takes their harvest to coffee factories for processing.

Some Costa Rican coffee is processed with a pectin scraper, a machine that uses friction to scrape off the pulp layer of coffee fruit to get coffee beans. Compared with the more traditional 12-hour washing method, the pectin scraping machine is much faster to process coffee, which takes only 20 minutes, which is the same as in the traditional method. And speed is not the only advantage of this kind of machine, its processing water only accounts for the traditional method of using water to 1 big 200!

This last point is a very good reflection of an important feature of Costa Rican culture and values: the priority protection of the country's rich natural resources. For decades, Costa Rica's forest land has been overcut as a result of industrial development. Nowadays, through people's amazing efforts to protect, the situation of deforestation has been greatly changed. 1/4 of the land has been designated as national parks and protected areas. This is really admirable!

There is another respect for Costa Rica that we admire. Almost all of the electricity they use comes from renewable energy, mainly wind, geothermal and hydropower. In fact, Costa Rica plans to become the first carbon-free country. No wonder locals are so protective of their natural resources. Think about it: although the country accounts for only a tiny 0.03% of the world's territory, it has more than 500000 species of animals and plants, accounting for almost 4% of all known species on earth!

About Costa Rican coffee

The history of Costa Rica is inextricably linked to that of coffee, which has played an important role in the country's development since it was cultivated here in the 1890s. As soon as coffee became the country's main source of income, the government began to distribute land and coffee trees to anyone who wanted to grow coffee free of charge. As a result, coffee has become Costa Rica's main export. Coffee provides funds for the country's development and infrastructure, and has always been an important driving force for the national economy. In fact, coffee is so important that the government has begun to set up regulations on which varieties can be grown at home. That's why all Costa Rican coffee varieties are Arabica.

Costa Rican coffee is characterized by the balance and balance of flavors. You can taste citrus, berries, and some baked chocolate. Most of Costa Rican's high-quality coffee comes from smaller, low-yield areas, where traditional methods of planting and manual picking are still maintained, and they also have their own unique roasting process. The perfectly balanced taste of its coffee is also largely due to its superior growing soil, some of which is slightly acidic due to local volcanic ash and organic composition. The acidity of the soil is higher in the West Canyon at higher elevations, and the coffee produced is thicker than that in Tuliarva at low elevations.