Flavor and taste characteristics of Costa Rican coffee manor known as "extra hard beans"

A few years ago, when Cooperota's 800 farms were experiencing surprisingly low yields, Marta began studying weather and climate change. "At first I was just scared; but then I became angry." he said. After he sent a delegate to the un climate change conference in cancun last fall, marta grew angrier because there was no real progress at the conference in trying to control greenhouse gases and take action to slow or reverse the effects of climate change.

Now Marta is trying to make Cooperota a carbon-neutral farm, largely because he wants to set an example. He also wants to hire two agricultural scientists to teach farmers how to cope with climate change, and he is lobbying for funding for scientists, new coffee trees and additional fungicides.

Growing coffee beans at high altitudes may not be a good solution for many farmers, he said, because of different soils and a lot of clouds that can breed mold. As a test, Cooperota planted coffee trees at 6400 feet to see if there was a mold infestation problem.

Mata says all these measures are designed to enable farmers to sustain their livelihoods. He also wants his son to inherit the family's 85-year-old coffee growing tradition, mostly Costa Rican raw beans (Strictly Hard Bean). This is because most Costa Rican coffee is grown at altitudes above 1200 meters. This alpine zone slows the ripening of the beans, allowing flavor to penetrate them more. SHB is the best grade of Costa Rican coffee. Costa Rica SHB is characterized by its strong presence on international markets under the brand names of coffee farms, cooperatives, and green bean processing. Costa Rica SHB is a traditional classical coffee with good uniformity and a very clear aftertaste. Most Costa Rican coffees are bright in color, high in acidity, moderately full, and full of attractive aromas. Coffee trees are mostly recently planted kadura or katoa species. Green bean processing method using washing, and other areas of washing compared with the treatment, because of the technology is very developed, so the uniformity of green bean quality has been greatly improved Costa Rica Tarrazu (Tarrazu) is one of the world's major coffee producing areas, the coffee produced by the light pure flavor, pleasant aroma. Costa Rica's volcanic soils are fertile and well drained, making it the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports. Tarazu is a well-known emerging area with the best soils and high yields in Costa Rica. Generally speaking, in the same country and the same region, even if a variety of coffee is cultivated and produced, the same quality coffee cannot be harvested every year. This is because coffee is susceptible to natural influences such as wind, rain and sun. Nevertheless, Tarazhu can boast fresh berry, fanta, and bright, clear coffee flavors, and Costa Rica SHB in the Tarazhu region is known for its distinctive acidity