Costa Rica Fire Phoenix Manor introduces Coffee varieties and Flavor Coffee

Although the development of fine coffee started late, but today Costa Rica's fine coffee has developed rapidly, with honey treatment of mild acid, soft taste and sweet high-quality berry flavor, has not been underestimated. The so-called honey treatment method: refers to the coffee beans in the water washing method to remove the peel pulp step, select the remaining part of the pectin meat to make it undergo a fermentation process, this treatment method is honey treatment method. Depending on how much pectin remains, there are different flavors and names. For example, yellow honey Costa Rica is about 25 percent pectin, red honey is about 50 percent, black honey is about 80 percent pectin meat retained, their most obvious difference is from yellow, red, black one is sweeter than one. Coupled with the rich fruit rhyme, won you coffee gluttonous like

Costa Rica's high latitudes produce coffee beans famous in the world, rich, mild taste, but extremely acidic, coffee beans here are

coffee beans

coffee beans

After careful processing, it is precisely because of this that there is a high quality coffee. Tarasu, south of San José, Costa Rica's capital, is one of the country's most prized coffee plantations. Tarrazu, one of the world's major coffee producers, Costa Rica's high latitudes are famous for their coffee beans, which are rich, mild, but extremely acidic. The coffee beans here are carefully processed, which is why there is 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 the total production, and per capita coffee consumption is twice that of Italy or the United States. The higher the altitude, the better the coffee beans, not only because higher altitudes increase the acidity of the coffee beans and thus increase the flavor, but also because the lower night temperatures at higher altitudes can slow down the growth of trees and thus increase the flavor of the coffee beans. In addition, due to the high altitude drop caused by sufficient rainfall, coffee tree growth is also very favorable. However, while there are many advantages to growing coffee at higher altitudes, the additional transportation costs associated with it must be taken into account, which may well make coffee production unprofitable. Costa Rican coffee has adopted new techniques to increase efficiency, including the use of "electric eyes" to select beans and identify irregular size beans. The research center is located about 30 kilometers northeast of San Jose, Costa Rica's capital. The center is part of the Costa Rican Coffee Institute, Costa Rica's national coffee seed

Costa Coffee

Newly developed villa sarchi species atlas

Plant, breeding, quality inspection research institutions, in addition to it also has 10 hectares of experimental fields, planted with a number of excellent varieties. Coffee is Costa Rica's main agricultural product, with an annual output of more than 2 million bags (60 kg) and an export earnings of 250 million US dollars, second only to pineapples and bananas.

In Costa Rica, Arabica coffee trees are grown, improved, the quality of coffee beans is better and more stable; in order to facilitate picking, coffee trees are continuously pruned to maintain a height of about 2 meters; people eat coffee is the fruit of the seeds released by water brewing flavor. After picking the green coffee beans, the seeds (i.e. coffee beans) can only be roasted after removing the peel, pulp, seed membrane and sunlight exposure. Now some processes can be replaced by machines, which increases the speed of coffee production. However, there is no machine for picking coffee beans, so manual work must be used.