Introduction to the characteristics of Costa Rican St. Roman Manor Coffee with light and pure flavor

Coffee was introduced into Costa Rica from Cuba in 1729. Today, its coffee industry is one of the well-organized industries in the world, with a yield of 1700 kg per hectare. Costa Rica has only 3.5 million people but 400m coffee trees, and coffee exports account for 25 per cent of the country's total exports. Costa Rica's volcanic soil is very fertile and well drained, especially in the central plateau CentralPlateau, where the soil consists of successive layers of ash and dust. Costa Rica was therefore the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports. Located about 30 kilometers northeast of the Costa Rican capital, San Jose, this research center belongs to the Costa Rican Coffee Association and is a research institution for coffee planting, breeding and quality inspection in Costa rica. in addition, it also has 10 hectares of experimental plots, planting a number of excellent varieties. Coffee is the main agricultural product of Costa Rica, with an annual output of more than 2 million bags (60 kg) and a foreign exchange earnings of US $250 million, second only to pineapple and banana Costa Rica Tarrazu SHB.

Country: Costa Rica

Producing area: Tarazhu Tarrazu

Manor: jaguar Manor El Puma Estate

Grade: SHB/EP

Treatment: washing and fermentation, drying in the back section.

Degree of roasting: medium-roasted Costa Rican coffee has a light, sweet and pleasant flavor, and 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, which is a major feature of Costa Rican coffee.