Introduction to the characteristics of Costa Rican Saint Roman Coffee varieties with clear flavor and bright acidity
Coffee was introduced to Costa Rica from Cuba in 1729, and today its coffee industry is one of the most well-organized in the world, producing up to 1700 kilograms per hectare. Costa Rica has a population of 3.5 million, but coffee trees number 400 million, and coffee exports account for 25% of the country's total exports. Costa Rica's volcanic soils are fertile and well drained, especially in the Central Plateau, where the soil consists of successive layers of ash and dust. Costa Rica was thus the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports. Costa Rican coffee is full in grains, with ideal acidity and a distinctive 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 total production, and local coffee consumption per capita is twice that of Italy or the United States.
This coffee producer, all grades and varieties, accounts for one-third of global consumption and a share of the global coffee market.
made in
made in
Although Costa Rica faces several times more natural disasters than other regions, it has enough acreage to make up for high-quality Costa Rican coffee, known as "extra hard beans," which can grow at altitudes above 1500 meters. Altitude has always been a problem for coffee growers. In addition, due to the high altitude drop caused by sufficient rainfall, the growth of coffee trees is also very favorable. However, although coffee is grown at higher altitudes,
Costa Rica
Costa Rica
Many advantages, but must take into account the additional transportation costs, which is likely to make coffee production unprofitable. Costa Rican coffee has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify beans of irregular size.
Tarasu, located south of the capital San José, is one of the country's most valued coffee plantations. 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
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Introduction to the flavor and taste characteristics of the bitter and fragrant Antigua coffee manor in Guatemala
The coffee beans in each producing area have their own characteristics, and they have won a lot of praise for Guatemala in the international community, especially the perfect coordination of the sour, sweet and mellow texture of Antigua; with a touch of smoke and a little more emphasis on its mystery, you will have a reason not to look for alternatives everywhere after tasting. Guatemalan coffee beans are mostly cultivated in high-altitude volcanic areas where the soil is the highest.
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Introduction to the flavor of El Salvador Himalayan coffee boutique coffee manor with sweet almond or tea flavor
Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer) and were later transferred to farmers or cooperatives. Yejia Xuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusa Harfusa, Hama Hama, Biloya, near Fog Valley Misty valley, all washed with water, but also
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