Introduction to the characteristics of the manor producing area with a unique strong flavor of Costa Rican coffee

The newly developed villa sarchi is a research institute for planting, breeding and quality inspection. In addition, it has 10 hectares of experimental fields planted with several 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. Now some processes can be replaced by machines, which increases the speed of coffee production. However, there is no machine to pick coffee. Manual work must be used.

Costa Rican Coffee-Introduction

Costa Rican coffee is full of particles, with ideal acidity and unique aroma.

Costa Rica's coffee industry, formerly controlled by the Instituto del Café de Costa Rica (ICAFE), has been taken over by the Official Coffee Council (Oficin del Café). Among coffee exports, those deemed substandard are colored with blue vegetable dye before being recycled for domestic sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local coffee consumption per capita is twice that of Italy or the United States.

Brazil, a coffee producer, accounts for one-third of global consumption of all grades and varieties of coffee and occupies a place in the global coffee market. Although Costa Rica faces many times more natural disasters than other regions, its arable area is enough to make up for it.

There are many kinds of coffee here, but its industrial policy is large and cheap, so there are not many excellent coffee, but it is a good choice to mix other coffees.

One of the most famous is Mountain Costa Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans. It is also a good choice.

Other types of Brazilian coffee, such as Rio, Parana, etc., can be produced in large quantities without too much care. Although the taste is rough, it is a kind of inexpensive coffee. Due to its distribution in all parts of the country, the solid quality varies, and there are its own standards (NO.2~NO.8 according to the number of impurities, NO.13~NO.19 according to the size of beans, divided into six grades according to taste). Almost all Arabica varieties are of good quality and stable prices, the most famous being Costa Rica, which has been a necessity for blended coffee since ancient times and is familiar to the public.

Excellent Costa Rican coffee is known as "extra hard beans" and can grow at altitudes above 1500 meters. Altitude has always been a problem for coffee growers. The higher the altitude, the better the beans, not only because higher altitudes increase the acidity of the beans and thus enhance the flavor, but also because the lower night temperatures at higher altitudes can slow down the growth of trees and thus enhance the flavor of the beans. In addition, due to the high altitude drop caused by sufficient rainfall, coffee tree growth is very favorable. The negative effect, however, is to increase the additional cost of transportation, which may well make coffee production unprofitable. Costa Rican coffee has adopted new techniques to increase efficiency, including using "electric eyes" to select beans and identify beans of irregular size