Introduction of flavor characteristics of Costa Rican coffee
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.
Costa Rican coffee
Brazil Coffee Fruit Atlas
This coffee producer, with all grades and types of coffee, accounts for 1/3 of the world's coffee consumption and occupies a place in the global coffee market, although Costa Rica faces several times more natural disasters than other regions. but it has enough acreage to make up for it.
There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees.
One of the most famous is Mountain Costa Rica Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans to form a mixed coffee. It is also a good choice.
Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and varies in quality (NO.2~NO.8 according to the number of sundries, NO.13~NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is Costa Rica, which has been a necessity of blended coffee and is familiar to the public since ancient times.
Excellent Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus the flavor of the coffee beans is stronger. In addition, due to the high altitude drop caused by sufficient rainfall, it is very beneficial to the growth of coffee trees. However, its negative effect is to increase additional transportation costs, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency, including using "electric eyes" to select beans and identify coffee beans of irregular size.
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Introduction of coffee beans in Papua New Guinea
Although not to her best drinking time, but can already feel her beauty, the bird of paradise does not have the low depth of mandarin beans (although there is only a thin line between Papua New Guinea and Indonesia), drink clean, clear, taste up, after drinking the fragrance, from bitter to sweet, smooth taste of Paradise Bird is from Pakistan's famous farm Sigri Estate)
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Introduction to the types and drinking methods of coffee
1. Brazil (South America) Santos coffee: taste mellow, neutral, can be directly boiled, or mixed with other kinds of coffee beans into a comprehensive coffee, is also a good choice. two。 Columbia (South America) Manning: the palate is rich and solid, with a pleasant sour taste. The smell is mellow, the acidity is moderate, the sweetness is rich and intriguing, it is suitable for deep baking and exudes a strong fragrance.
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