Introduction to the characteristics and varieties of boutique coffee bean flavor and taste manor in Saint Roman, Costa Rica

Ricardo, owner of Elsa Manor, China Coffee Network, said that the manor has a coffee plantation covering an area of 16 hectares and is equipped with raw coffee bean processing equipment. it can process coffee fruits produced in its own coffee farm and provided by coffee growers in the surrounding area. Because it is located at 1700 meters above sea level, the quality and flavor of coffee beans are generally better than those grown in low altitude areas, and the manor only collects the fruits with the best maturity during the coffee harvest period and processes them carefully, so the vast majority of raw coffee beans can be rated as high-quality.

In Costa Rica, there are many small but boutique coffee estates like Elsa, whose idea is to constantly improve the quality of raw coffee beans and get out of their own way of "boutique coffee" in order to obtain the best economic benefits.

Coffee is an important export product of Costa Rica, which earns a lot of foreign exchange for the country every year and is vividly called the "golden seed". Costa Rica's unique natural conditions are very suitable for growing high-quality coffee varieties. Although the output is small, Costa Rican coffee always occupies an important position in the international boutique coffee market with its excellent quality.

The Colombian government attaches great importance to the development of the coffee industry. in addition to promulgating laws prohibiting the cultivation of coffee varieties with poor flavor, the Colombian government has also specially set up the National Coffee Administration to promote high-quality coffee varieties and help coffee farmers to improve their coffee planting and management technology. provide technical support for coffee bean quality identification. At the same time, some coffee gardens have opened up a unique "coffee culture tour" to promote the coffee industry through tourism.

With reference to the altitude of the producing area, it is graded according to the density of beans:

SHB,strictly hard bean, ≥ 3900 feet (approx. 1200m)

GHB,good hard bean, ≥ 3300 feet (approx. 1000m)

MHB,medium hard bean, medium bean ≥ 1600 feet (approx. 500m)

In general, altitude is positively correlated with density. In the high altitude area, the temperature is low, the coffee fruit growth rate is slow, the density is high; in the low altitude area, the coffee fruit growth rate is faster, the density is low.

Brief introduction of Costa Rican Coffee Cafe de Costa Rica

Coffee producing area

At present, it is divided into 8 major producing areas, Brunca,Turrialba,Tres Rios,Orosi,Tarrazu,Central Valley,Western Valley,Guanacaste.

Tarrazu and Tres Rios are the most famous. It is called the Bordeaux of Costa Rica (Costa Rica's Bordeaux).

Tarrazu, commonly translated as Tarasu, is located in the province of San Jose where the capital is located, and the San Marcos and Santa Maria areas under its jurisdiction are important boutique coffee producing areas southeast of the capital San Jose. Of the 23 beans on the list in the 2014 Coe contest, 17 came from Tarasu.

Tres Rios, English "three rivers", also known as "Sanshui River", has the fertile soil created by the Irazu volcano, located north of the capital San Jose, about 12km away.

Coffee organization

Costa Rica National Coffee Institute, National Coffee Institute, iCAFE Coffee Variety

100% Arabica. In 1989, it was rare to ban the cultivation of Robusta in the form of national legislation, which was then extended to boycott cartimor varieties. Most of them are caturra and catuai.

Coffee harvesting and processing

Pick by hand. The harvest time is from August to April of the following year, depending on the altitude of the producing area.

Traditional washing treatment.

Dry in the sun. It usually takes about 7 days to reduce the water content to 12%, which can be stored in the warehouse with shell beans. There is also machine drying, which can shorten the drying time to 24 hours. Machine drying is considered to affect the flavor.