Scientific Research and cultivation of Coffee beans in Costa Rica
The research center, located about 30 kilometers northeast of San Jose, the capital of Costa Rica, belongs to the Costa Rican Coffee Association.
Brazilian coffee fruit
Brazilian coffee fruit
Coffee planting, breeding, quality inspection research institutions, in addition, it also has 10 hectares of experimental plots, planting a number of excellent varieties. Coffee is Costa Rica's main agricultural product, with an annual output of more than 2 million bags (60 kilograms) and foreign exchange earnings of 250 million US dollars, second only to pineapples and bananas.
All the coffee trees planted in Costa Rica are Arabica coffee trees. through improvement, the quality of coffee beans is better and more stable. in order to facilitate picking, coffee trees are kept at a height of about 2 meters through continuous pruning. The coffee that people eat is the taste of the seeds in the fruit that are brewed in water. After picking raw coffee beans, you must remove the peel, pulp, seed film and sun exposure before the seeds (that is, coffee beans) can be roasted. Part of the process can be replaced by machines, and the speed of coffee production increases a lot. However, there is no machine to do coffee picking, so you must use manual labor. Costa Rican coffee has full particles, ideal acidity and unique strong flavor. Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (ICAFE), has been taken over by the official Coffee Committee (Oficinale Cafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.
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Introduction to the Origin and characteristics of Indonesian Coffee beans
Taste characteristics: Manning coffee is considered to be the richest coffee in the world, a light earthy aroma, and some people describe it as the aroma of herbs. The palate is rich and solid, with a pleasant sour taste. The smell is mellow, the acidity is moderate, the sweetness is rich and very intriguing, it is suitable for deep baking and exudes a strong aroma. Manning has a strong flavor, with
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What are the treatment methods of raw coffee beans? which is better, capsule coffee machine or traditional coffee machine?
Natural washing is very common in Brazil. The natural washing method is very similar to the water washing method, except that the natural washing method uses a high-pressure washing machine to remove the mucous membrane of the coffee surface, thus skipping the fermentation process. Several raw coffee processing companies in Brazil and Colombia have patented this method and have become local natural water system processing monopolies. this
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