Introduction to the characteristics of varieties in Costa Rican Coffee growing Environment and Flavor description

One of the most famous is Mountain Costa Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans. It is also a good choice.

Other types of Brazilian coffee, such as Rio, Parana, etc., can be produced in large quantities without too much care. Although the taste is rough, it is a kind of inexpensive coffee. Due to its distribution in all parts of the country, the solid quality varies, and there are its own standards (NO.2~NO.8 according to the number of impurities, NO.13~NO.19 according to the size of beans, divided into six grades according to taste). Almost all Arabica varieties are of good quality and stable prices, the most famous being Costa Rica, which has been a necessity for blended coffee since ancient times and is familiar to the public.

Excellent Costa Rican coffee is known as "extra hard beans" and can grow at altitudes above 1500 meters. Altitude has always been a problem for coffee growers. The higher the altitude, the better the beans, not only because higher altitudes increase the acidity of the beans and thus enhance the flavor, but also because the lower night temperatures at higher altitudes can slow down the growth of trees and thus enhance the flavor of the beans. In addition, due to the high altitude drop, sufficient rainfall is very favorable for the growth of coffee trees. Tarasu is located in the south of San José, the capital of the country. It is one of the most important coffee growing areas in the country. 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 Sulamita coffee is grown without artificial fertilizers or pesticides, and it's harvested and picked by hand, to avoid the sort of damage that air-jet sorting does to the beans, and Costa Rica's high latitudes are famous for producing coffee beans that are rich, mild, and extremely acidic.

coffee beans

coffee beans

After careful processing, it is precisely because of this that there is a high quality coffee. Tarasu is located south of San José, Costa Rica's capital, and is one of the country's most prized coffee plantations. Tarrazu Costa Rica's coffee industry, formerly controlled by 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.

Brazil, a coffee producer, accounts for one-third of global consumption of all grades and varieties of coffee and occupies 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.

There are many kinds of coffee here, but its industrial policy is large and cheap, so there are not many excellent coffee, but it is a good choice to mix other coffees.