A light and pure Costa Rican coffee estate. Flavor and taste characteristics. Fine coffee beans.

Both Costa Rica and Guatemala are legendary places to produce the most perfect and high-quality coffee, and Costa Rican coffee has a reputation as Switzerland among coffee-producing countries. The coffee produced in Costa Rica is known for its strict quality, and inferior or inferior goods are often discarded.

Because Costa Rica is located in a volcanic area, like Sumatra in Indonesia, the soil is very fertile and the mountain drainage is good; Tarrazu, located in the south of the capital SanJose', is one of the major coffee producers in the world. Although the coffee is pure, it can be said to be the best in single coffee. LaMinitaTarrazu is a famous local product, with an annual output of only more than 70,000 kilograms. in addition, the coffee grown in Nameleta Tarasu does not use pesticides or artificial fertilizers. The picking process is to select the size and size of coffee beans through "electric eyes" before picking them by hand. In addition to Namerita Tarasu, Costa Rica also has many famous producing areas, such as Juan Venas (JuanVinasPR), Montibernu (MonteBello) and so on.

Costa Rican coffee generally grows above 1500 meters above sea level, and its characteristics are called "extra hard beans". Because coffee beans are hearty, they have a high flavor, and because coffee beans grow at a higher altitude, the relatively low temperature at night slows the growth of trees. and high altitude can receive more adequate rainfall, relatively speaking, the taste of coffee beans will be more intense other kinds of Brazilian coffee such as Rio Parana can be produced in large quantities because it does not require too much care. Although it tastes rough, it can be regarded as a kind of high-quality and inexpensive coffee. It has its own standard because it is distributed all over the country and its solid quality varies. It has its own standard (NO.2~NO.8 according to the number of sundries, NO.13~NO.19 according to the size of beans, six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is Costa Rica, which has been a necessity of blended coffee and is familiar to the public since ancient times.

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. However, its negative effect is to increase additional transportation costs, 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 coffee beans of irregular size.

Costa Rican Coffee-Origin

Tarrazu in Costa Rica is one of the major coffee producing areas in the world. The coffee produced is light and pure in flavor and pleasant in aroma. Costa Rica, with its fertile volcanic soil and good drainage, is the first country in Central America to grow coffee and bananas for 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 Central American Society for Agricultural Research in Tarasu.