Introduction of elegant varieties of Costa Rican Yersalo Coffee Variety

The coffee produced in Costa Rica is light and sweet in flavor and pleasant in flavor. The excellent Costa Rican coffee is called SHB. The coffee beans here have been carefully processed, and that is why there is high-quality coffee. Costa Rican coffee is full of Arabica beans, washed with water, its style is bright, fragrant, clear as wind chimes swaying in the breeze, mild acidity and sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good. This is a major feature of Costa Rican coffee. Costa Rica is bordered by the Caribbean Sea to the east and the Pacific Ocean to the west, as the country's name means in Spanish: fertile shores. Located in the south of SanJos é, the capital of Tarasu, Costa Rica is one of the most valued coffee growers in the country. Tarasu (Tarrazu) is one of the major coffee producers in the world. Coffee farming is an extremely important industry in Costa Rican agriculture. The coffee beans produced at its high latitudes are famous in the world, with mild taste, high acidity, aroma and rich texture, so they are very popular. The raw beans are green and large particles as a whole. All Arabica is grown in Costa Rica, and there are many small-scale but high-quality coffee farms like Elsa. Their idea is to constantly improve the quality of raw coffee beans and find 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 farms have opened a unique "coffee culture tour" to promote the coffee industry through tourism. Elsa Coffee Manor is located in the western valley of Costa Rica. In May and June, the workers in the estate are no longer as busy as the coffee harvest season, and their work is mainly focused on the shelling and screening of raw beans before export. In recent years, the manor began to take the development route of "boutique coffee". Coffee raw beans have won prizes in COE boutique coffee competitions many times, and their coffee has enjoyed high popularity in the world.

Ricardo, owner of Elsa Manor, said that the estate has a 16-hectare coffee plantation and is equipped with raw coffee bean processing equipment, which can process coffee fruits from its own coffee farm and coffee growers in the surrounding area. As 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 carefully processed, so the vast majority of raw coffee beans can be rated as high-quality grade Costa Rica mostly uses water washing treatment, in recent years there has also been an alternative half-sun treatment (Miel) or (Honey Coffee), which can be translated as "sweet as honey" treatment. The coffee that Costa Rica claims to be "as sweet as honey" is Honey Coffee on the sack, which is quite eye-catching. It has improved the Brazilian half-sun method to increase sweetness, focusing on keeping the pectin layer glued to the pods as completely as possible, removing the peel and moving the sticky pods to an outdoor viaduct, similar to Kenyad's practice, so as not to absorb the odor and moisture of the land, then expose to the sun and air-dry for about a week or two. During this period, you have to turn the pods every hour to make them evenly dry, so that the beans can fully absorb the fruit aroma and sugar essence of the thick pectin layer, and put them into a wooden container to ripen after dehydration. It takes a lot of work, but the fruit of "honey wine" tastes as sweet as honey. The disadvantage is that the risk of this method is very high, and it is easy to mildew and rot when the weather is too wet. Costa Rica is not as dry as it is, but it dares to use the treatment of exposure for a long time, which makes people feel cold sweat, but it also reflects Costa Rican coffee craftsmanship.

High-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. 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 making the coffee beans have a stronger flavor. In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees. However, while there are many advantages to growing coffee at higher elevations, the resulting additional transport costs must be taken into account, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify coffee beans of irregular size.