Introduction to the characteristics of Costa Rican Yerzaro Coffee Flavor Manor

Excellent Costa Rican coffee 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 the flavor of the coffee beans is stronger. In addition, due to the high altitude drop caused by sufficient rainfall, it is very beneficial to the growth of coffee trees.

Costa Rican coffee is full of Arabica beans, washed with water, its style is bright, fragrant, clear as wind chimes swaying in the breeze, mild acidity and sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good, which is a major feature of Costa Rican coffee. Therefore, it is recommended that when you taste Costa Rican coffee, you should only add a small amount of sugar and cream, so that you can enjoy its girlish flavor, which accounts for 1/3 of the global consumption of all grades and types of coffee. It has a place in the global coffee market, although Costa Rica faces natural disasters several times higher than other regions, but its acreage is enough to make up for it.

There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees.

One of the most famous is Mountain Costa Rica Coffee, which tastes mellow and neutral, and it can be boiled directly or mixed with other kinds of coffee beans to form a comprehensive coffee. Costa Rican coffee is also a good choice for full grains, ideal acidity and unique strong flavor. Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (ICAFE), has been taken over by the official Coffee Committee (Oficinale Cafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed in China (dyed blue or undyed) accounts for about 10% of the total production, and the local per capita coffee consumption is twice that of Italy or the United States. The coffee beans produced in the high latitudes of Costa Rica are famous in the world, rich, mild in taste, but extremely sour. The coffee beans here are carefully processed, which is why there is high-quality coffee. Tarasu, located in the south of SanJos é, the capital of Costa Rica, is one of the most important coffee growers in the country. Tarrazu is one of the major coffee producers in the world.