Introduction to the treatment method of Grinding degree of Coffee Flavor description in Fenghuang Manor, Costa Rica

Costa Rica is located in the isthmus of Central America, part of North America, at 10° N and 84° W. It is bordered by the Caribbean Sea to the east and the North Pacific Ocean to the west, with a coastline of 1290 kilometers (212 kilometers in the Caribbean Sea to the east and 1016 kilometers in the Pacific Ocean to the west). Costa Rica borders Nicaragua to the north (309 km) and Panama to the south-southeast (639 km). It has a total area of 51100 square kilometers, of which 50660 square kilometers are territory and 440 square kilometers are territorial waters. It is slightly smaller than West Virginia in the United States, equivalent to Ireland and Costa Rica, which accounts for only 0.03% of the world's land area. However, it has nearly 4% of the world's species and is one of the countries with the richest biological species in the world. 26 per cent of the country is designated as national parks or nature reserves, including 11 wetlands, 2 biological reserves and 3 World Heritage sites. Forest coverage is 52 per cent

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 be roasted only after removing the peel, pulp, seed membrane and sunlight exposure. Some processes can be replaced by machines, which increases the speed of coffee production. However, there is no machine to pick coffee. It is necessary to use artificial Costa Rica coffee with full particles, ideal acidity and unique 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 the total production, and local coffee consumption per capita is twice that of Italy or the United States. Excellent Costa Rican coffee is called "extra hard beans" and can be grown 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 caused by sufficient rainfall, coffee tree growth is very favorable.

Costa Rican coffee is all Arabica beans, washed, it is bright style, full of aroma, clear as wind chimes in the breeze, and mild acid, sweet quite good. Because of the sweet taste, even if the coffee is cold, it is also very good to drink, which is a major feature of Costa Rica coffee. Therefore, it is recommended that you taste Costa Rican coffee with only a small amount of sugar and creamer in order to enjoy its girlish pure flavor.