Introduction to Costa Rican Yerzaro Coffee with rich acidity and strong flavor

Generally speaking, Costa Rica has always prided itself on fine washing coffee, all hand-picked ripe coffee fruits and strictly controlled steeping fermentation process, in this process produced coffee, flavor clean, taste complexity are excellent balance; in the industry has always been highly rated.

However, in recent years, a new "honey" treatment method has become popular, because it does not need to invest in huge sinks and drying fields, so that many independent estates or small cooperatives can also afford it. Some enterprising estate owners apply this new treatment method. A kind of "honey treatment coffee" with increased sweetness, low acidity and complex taste has become the target of competition in the coffee industry in recent years. Among them, the best ones have shone brilliantly in various major competitions in recent years, thus greatly enhancing the popularity of the estate. Don Mayo is one of them.

The key to honey processing is how much pulp is retained. The more pulp is retained, the more distinctive the honey processing is. However, the higher the risk of overfermentation occurs. The characteristics of each labeled "Honey Coffee" will also vary according to conditions, such as the climate of the location. Don Mayo Costa Rica is a Costa Rican upstart estate that aspires to be the leading estate in Costa Rica, with the promise of a rising star. The family cooperative was founded in 1994, but it did not create its own treatment plant until 2005. It is now 17 years old. Don Mayo's processing plant is located about 5km north of Tarrazu, San Marco town, and there are ten coffee plantations, including Arno Manor, distributed on the hillside at an altitude of 1500~1950 meters. Tarrazu is one of the main coffee producing areas in the world, producing coffee with light and pure flavor and pleasant aroma. Tarasu, south of the capital San José, is one of the most prized coffee plantations in the country." La Minita Tarrazu coffee is locally famous but produced in limited quantities, about 72600 kilograms per year, grown on land called La Minita, owned by the last three generations of the McAlpine family in England. In fact, the land produces more than 450 tons of coffee per year. Ramini coffee is grown without artificial fertilizers or pesticides, and harvesting and selection are done entirely by hand to avoid the damage that air spray selection does to the beans to some extent.

Other Costa Rican coffees worth mentioning include Juan Vinas (PR), H.Tournon, Windmill (SHB), Monte bello and Santa Rosa. Costa Rican coffee is generally grown in Geredia and the Central Valley. Another striking Costa Rican coffee is Sarchi (one of the five towns that represent Costa Rica's "coffee route"), which grows on the slopes of Poas Volcano, 53 kilometers from San Jose. Saatchi was founded in 1949 and has 30770 hectares of land to grow sugar cane and coffee. The area is also known for its handicrafts, attracting tourists from all over the world.

The Costa Rican coffee industry, formerly controlled by Instituto del Café de Costa Rica (ICAFE), has been taken over by the Official Coffee Council (Oficina del Café). Products considered substandard in coffee exports are colored with blue vegetable dye and then returned to domestic sales. 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