The Development and Scientific Research cultivation of Costa Rican Coffee
development course
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. It must be manually used.
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Classification of coffee beans to distinguish defective beans
Grading by the number of points of defective beans is the earliest classification method, and it is still in use in many parts of Brazil. The method of identification is to randomly take 300 grams of samples and put them on black paper, because black paper can best avoid reflection. Then, examined carefully by the professional appraiser, find out the defective beans in the sample, and accumulate different scores according to the types of defects. For example, one black bean counts as one point.
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Introduction to the taste and roasting degree of Salvadoran coffee
Salvadoran coffee-Salvadoran coffee flavor: balanced taste, excellent texture suggested roasting method: medium to deep, there are many uses of quality beans: Salvadoran SHB taste characteristics: sour, bitter, sweet mild moderate. Salvadoran coffee ranks side by side with Mexico and Guatemala as the producers of Asa and Merdo, and is fighting for the first place in China and the United States with other countries.
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