Introduction to the characteristics of coffee flavor and taste in Costa Rica's St. Roman Manor with mild acidity.

Costa Rica is located in the isthmus of Central America, part of North America, at 10° N and 84° W. It is bordered by the Caribbean Sea to the east and the North Pacific Ocean to the west, with a coastline of 1290 kilometers (212 kilometers in the Caribbean Sea to the east and 1016 kilometers in the Pacific Ocean to the west). Costa Rica borders Nicaragua to the north (309 km) and Panama to the south-southeast (639 km). A total of 51100 square kilometers, of which 50660 square kilometers of territory and 440 square kilometers of territorial sea are slightly smaller than West Virginia in the United States. They are equivalent to Ireland's natural resources of iron, manganese, mercury, bauxite, gold and silver, among which bauxite, iron and coal reserves reach 150 million tons, 400 million tons and 50 million tons respectively. Recent developments are mainly distributed in the central golden belt region of the Tilaran Cordillera in the northwest. Calcium carbonate ore is distributed in the northwest and has a higher grade. The purity of calcium carbonate extracted from limestone can reach 99.5%. Costa Rica attaches great importance to environmental protection and the exploitation of natural resources is severely restricted.

Oil is completely imported, mainly from Colombia and other countries, monopolized by RECOPE, with an average annual import of 3 million tons of crude oil. Since 2012, the National Oil Company has suspended crude oil refining production due to aging facilities, and fuel oil has been imported entirely. In 2013, Costa Rica imported 19.3 million barrels of oil, which amounted to US $2.3 billion, accounting for 5.5% of GDP.

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 green coffee beans, must go through the peel, pulp, seed membrane and sunlight exposure, in order to carry out seed (i.e. coffee beans) roasting, some processes can be replaced by machines, coffee production speed increased a lot, but there is no machine to pick coffee, must use artificial excellent Costa Rica coffee is called "extra hard beans", this coffee 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 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.

Costa Rican coffee is all Arabica beans, washed method, its style is bright, full of aroma, clear as wind chimes in the breeze, and mild acid, sweet quite good. Because of the sweet taste, even if the coffee is cold, it is also very good to drink, which is a major feature of Costa Rica coffee. Therefore, it is recommended that you taste Costa Rican coffee with only a small amount of sugar and creamer to enjoy its girlish and pure flavor. Tarasu is located in the south of San José, the capital of the country, and is one of the country's most valued coffee growing areas. La Minita Tarrazu coffee is locally famous but produced in limited quantities, about 72600 kilograms a year, on land called La Minita, owned by nearly three generations of the McAlpine family in Britain. In fact, the land produces more than 450 tons of coffee per year. But Tara Sulama coffee is grown without artificial fertilizers or pesticides, and is harvested and picked entirely by hand, in order to avoid some of the damage done to the beans by the air-jet process