Introduction to the unique and strong coffee flavor and taste of Fire Phoenix Manor in Costa Rica

Located about 30 kilometers northeast of Costa Rica's capital San Jose, the research center is part of the Costa Rican Coffee Association, Costa Rica's national coffee breed.

The newly developed villa sarchi is a research institute for planting, breeding and quality inspection. In addition, it has 10 hectares of experimental fields planted with several excellent varieties. Coffee is Costa Rica's main agricultural product, with an annual output of more than 2 million bags (60 kg) and an export earnings of 250 million US dollars, second only to pineapples and bananas.

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 the green coffee beans, the seeds (i.e. coffee beans) can only be roasted after removing the peel, pulp, seed membrane and sunlight exposure. Now some processes can be replaced by machines, which increases the speed of coffee production. However, there is no machine to pick coffee. Manual work must be used.

Costa Rican Coffee-Introduction

Costa Rican coffee is full of particles, with ideal acidity and unique aroma.

Costa Rica's coffee industry, formerly controlled by the Instituto del Café de Costa Rica (ICAFE), has been taken over by the Official Coffee Council (Oficin del Café). Among coffee exports, those deemed substandard are colored with blue vegetable dye before being recycled for domestic sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of the total production, and local coffee consumption per capita is twice that of Italy or the United States. Costa Rica produces coffee with a light, pure flavor and pleasant aroma. Fine Costa Rica coffee is called extremely hard beans (SHB). The coffee beans here are carefully processed, which is why there is high quality coffee. Costa Rican coffee is all Arabica beans, washed, it is bright style, full of aroma, clear as wind chimes in the breeze, and mild acid, sweet quite good. Costa Rica's coffee industry, formerly controlled by the Instituto del Café de Costa Rica (ICAFE), has been taken over by the Official Coffee Council (Oficina del Café). Among coffee exports, those deemed substandard are colored with blue vegetable dye before being recycled for domestic sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local coffee consumption per capita is twice that of Italy or the United States.

Costa Coffee

Brazilian coffee fruit

Costa Rica, which produces a third of the world's coffee in all grades and varieties, has a place in the global coffee market. Although Costa Rica faces many times more natural disasters than other regions, its arable area is enough to make up for it.