Coffee review

Tarasu Latin American coffee special hard beans in the western valley of Costa Rica

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, Costa Rica has more than 2 centuries of tradition and experience in growing, harvesting, roasting and selling high-quality coffee beans. Since the 19th century, the export of coffee has not only integrated Costa Rica with the world, but also deeply affected the development of infrastructure, health, education, economy and other fields in Costa Rica. Only one variety of Arabica is planted in the whole country.

Costa Rica has more than 2 centuries of tradition and experience in growing, harvesting, roasting and selling high-quality coffee beans. Since the 19th century, the export of coffee has not only integrated Costa Rica with the world, but also deeply affected the development of infrastructure, health, education, economy and other fields in Costa Rica.

Only one variety of Arabica coffee beans is planted in the country. More than 70% of them grow in alpine areas. In addition, it has more than half a century of coffee research experience, making it the vanguard of modern coffee production.

75% of Costa Rica's coffee beans are sold under unique product brands to the boutique coffee market that is willing to pay a high price for their coffee.

The production of coffee, its aroma, flavor, acidity and taste, can meet the most stringent evaluation of Lao Amoy!

The best agricultural technology of Costa Rican coffee is grown in eight major producing areas. In order to obtain high-quality coffee during the harvest season, coffee beans are harvested at the most mature time.

The Central Valley mountain soil produces excellent, highly acidic, mellow, fragrant and chocolate-flavored coffee.

The volcanic fertile soil of the western valley (West Valley) produces a well-scented and acidic coffee with a blended style with peach and almond flavors.

Tarrazu produces good aroma and slightly acidic coffee similar to orange or lemon acid. Nearly 95% of coffee beans belong to very hard beans (SHB).

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