Strong Flavor Costa Rica San Roman Estate Coffee Flavor Description Processing Methods Introduction

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. Coffee was introduced from Cuba to Costa Rica in 1729, and today its coffee industry is one of the most well-organized in the world, with a production of up to 1700 kg 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. In Costa Rica, Arabica coffee trees are grown, improved to make the quality of the beans better and more stable; coffee trees are pruned to a height of about 2 meters to facilitate harvesting; coffee is eaten as the seeds in the fruit are brewed with water. After harvesting, the seeds (i.e., coffee beans) must be roasted by removing the peel, pulp, seed membrane and sun exposure. Some processes can be replaced by machines, which increases the speed of coffee production. However, there is no machine to pick coffee. It must be artificial Tarasu, located in the south of San José, the capital of the country, which 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 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