Full-grained Costa Rican coffee flavor introduces Costa Rican coffee producing areas

With fertile volcanic soil and good drainage, Dariga is the first country in Central America to grow coffee and bananas because of its commercial value. Coffee and bananas are the country's main exports. Coffee was introduced into Costa Rica from Cuba in 1729. Today, its coffee industry is one of the well-organized industries in the world, with a yield of 1700 kg per hectare. Costa Rica, with a population of only 3.5 million, has 400 million coffee trees, and coffee exports account for 25 per cent of the country's total exports. Costa Rica has also benefited from the establishment of the Central American Institute for Agricultural Research (TurrialbaoftheCentralAmericanAgriculturalResearchInstitute, referred to as IAAC) in Tarasu, which is an important international research centre. The high-quality Costa Rican coffee with extra hard beans 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 making the coffee beans have a stronger flavor. In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees. However, while there are many advantages to growing coffee at higher elevations, the resulting additional transport costs must be taken into account, which is likely to make coffee production unprofitable. Costa Rica's coffee industry has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify irregular-sized coffee beans in Costa Rica, where coffee fruit Tarasu is unloaded from oxcarts in the south of the country's capital, SanJos é, and is one of the country's valued coffee growers. LaMinitaTarrazu coffee is a famous local product, but its production is limited, about 72600 kilograms a year. It is grown on a piece of land called LaMinita, which is owned by nearly three generations of the McAlpine family in the UK. In fact, this land can produce more than 450 tons of coffee a year. But the cultivation of Tarasu Latin American coffee does not.

Costa Rica uses artificial fertilizers or insecticides, and its harvesting and selection are all done by hand, in order to avoid some damage to coffee beans caused by air spray selection. Other coffee varieties worth mentioning are JuanVinas,PR, H.Tournon, Windmill,SHB, Montebello and SsntaRosa. Fine coffee is generally grown in Geredia and the central canyon. Another striking type of coffee is Sarchi (one of the five towns that represent Costa Rica's Coffee Road), which grows on the slopes of the PoasVolcano volcano, 53km from San Jose. Saatchi, founded in 1949, has a land area of 30770 hectares and grows sugar cane and coffee. The area is also famous for its handicrafts, attracting tourists from all over the world