The coffee farm in Costa Rica introduces the Central Valley.

Coffee farmers have a high status in Colombia. In 1897, citizens of the capital witnessed the completion of the National Theater donated by coffee tycoons. Coffee wealth brings stability to Costa Rica's politics, economy and democracy, which is rare in Central American countries. In addition, Colombia has a law that only allows the planting of Arabica, and Robasta is a "contraband" in its territory, which is also the only initiative seen in the world.

Costa Rica's production is small, with an annual output of about 110000 tons, ranking seventh in Central and South America. Costa Rica is dominated by recent coffee varieties, such as Kaddura, Kaduai, New World, etc., while the ancient bourbon and Tibica are rare. There are also many varieties in the territory, the most famous is the bourbon variety Vera Saatchi, a variety of elegant flavor, Brazil has also been introduced and planted, has won a prize. In addition, Costa Rican research institutions have spared no effort to improve the mixed-race Katimo, trying to reduce the stout bean pedigree and enhance the Arabica flavor of Katimo, which has been exported to Asia for trial cultivation in recent years.

World Coffee producing area Serial (7) Costa Rica World Coffee producing area Serial (7) Costa Rica

(original method of "as sweet as honey")

Costa Rica mostly uses washing treatment, and in recent years there has also been an alternative half-sun treatment (Miel) or Honey Coffee, which can be translated as "as sweet as honey" treatment. The coffee that Costa Rica claims to be "as sweet as honey" is Honey Coffee on the sack, which is quite eye-catching. It has improved the Brazilian half-sun method to increase sweetness, focusing on keeping the pectin layer glued to the pods as completely as possible, removing the peel and moving the sticky pods to an outdoor viaduct, similar to Kenyad's practice, so as not to absorb the odor and moisture of the land, then expose to the sun and air-dry for about a week or two. During this period, you have to turn the pods every hour to make them evenly dry, so that the beans can fully absorb the fruit aroma and sugar essence of the thick pectin layer, and put them into a wooden container to ripen after dehydration. It takes a lot of work, but the fruit of "honey wine" tastes as sweet as honey. The disadvantage is that the risk of this method is very high, and it is easy to mildew and rot when the weather is too wet. Costa Rica is not as dry as it is, but it dares to use the treatment of exposure for a long time, which makes people feel cold sweat, but it also reflects Costa Rican coffee craftsmanship.

World Coffee producing area Serial (7) Costa Rica World Coffee producing area Serial (7) Costa Rica

(the coffee beans produced at high latitudes in Costa Rica are famous in the world.)

The flavor of Costa Rica has always been steady, without the sharpness of Guatemala, it is quite mild and supple, sour, sweet and bitter chocolate, inclusive and well-balanced, is the classic flavor of gourmet coffee. The seven major coffee producing areas are as follows: Durieba Valley (northeast of the capital San Jose), Central Valley (northwest of San Jose), Western Valley (west of the capital), Sanhe District (east side of the capital), Blanca (southeast of the capital), Orosi (north of the capital), Tarazu (south of the capital). Among them, the Central Valley, Tarazhu and Sanhe producing areas are the most famous. In principle, the quality of coffee sloping towards the Pacific is better than that facing the Atlantic. In the 2007 Costa Rica Cup Test Competition, the champion farm Serobado was located in the Tarazu producing area south of San Jose, but the Central Valley also performed well, with two to four from the city of Naranhe. Sanhe District seems to have been left out.