Introduction of Costa Rican Coffee with unique strong Flavor Flavor and Fine Coffee in Manor area

Volcanic soil, which is 1500 meters above sea level and rich in minerals, is planted here.

It produces high-quality Mantenin. Mandheling most of these beans are half-washed. After drying naturally for a few days, the flesh is washed off with clean water, so that the sweetness of the flesh can seep into the seeds and develop into a special mellow taste. This makes the beans have the charming earthy smell of dried beans while maintaining the neat quality. Located in the misty Gayo Mountains of Central Aceh province, coupled with a long period of dry sun, it is sure to give this coffee a peculiar taste of herbs and mint, and this supple, juicy Body feel is like putting a high quality label on Gayo coffee. Is a strong variety, special flavor, rich texture, fragrance, no soft sour taste, strong alcohol thickness is its unique. It's a good choice for people who don't like sour coffee.

In the GAYO Mountains, the northwestern tip of Sumatra, there is a semi-washed coffee called Gayo mountain, which is a variety of iron pickup trees. It is drier and refreshing than Mantenin, with a clear smell of herbs. Because Indonesia lives on both sides of the equator, has a tropical rain forest climate, and its geology is a fertile volcanic ash layer, coupled with abundant high temperature, humidity and rain, coffee grows in a warm, humid environment and at an altitude of 5000 feet.

Mantenin, which is produced near Lake Tawar volcanic Lake District, is recognized as the richest coffee in the world with a rich and mellow flavor. It is a newly developed research institution for villa sarchi planting, breeding and quality inspection. In addition, it also has a 10-hectare experimental plot, planting a number of excellent varieties. Coffee is Costa Rica's main agricultural product, with an annual output of more than 2 million bags (60 kilograms) and foreign exchange earnings of 250 million US dollars, second only to pineapples and bananas.

All the coffee trees planted in Costa Rica are Arabica coffee trees. through improvement, the quality of coffee beans is better and more stable. in order to facilitate picking, coffee trees are kept at a height of about 2 meters through continuous pruning. The coffee that people eat is the taste of the seeds in the fruit that are brewed in water. After picking raw coffee beans, it is necessary to remove the peel, pulp, seed film and sun exposure before the seeds (that is, coffee beans) can be roasted. Now part of the process can be replaced by machines, and the speed of coffee production has increased a lot. However, there is no machine to do coffee picking, so you must use manual labor.

Costa Rican Coffee-introduction

Costa Rican coffee has full particles, 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 domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

Brazilian coffee fruit, a coffee producer, accounts for 1/3 of the world's coffee consumption and occupies a place in the global coffee market, although the natural disasters faced by Costa Rica are several times higher than those in other regions. but its acreage is enough to make up for the excellent Costa Rican coffee known as "extra hard beans", which can grow at an altitude of more than 1500 meters. 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.