Costa Rican Saint Roman Coffee Flavor description method for Grinding degree of Fine Coffee beans

The Instituto del coffee industry, originally controlled by Costa Rica Cafe de Costa Rica (ICAFE), has been taken over by the official Coffee Committee (Oficina del Caf é). The products that are considered to be of substandard quality in the exported coffee are colored with blue vegetable dyes and then sold back to China. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

Its three most famous producing areas are Tarasu, south of the Costa Rican capital SanJose, as well as the producing areas of the Central Valley and the western valley. Among them, there are many excellent independent estates, all of which are carefully cultivating more fine washed and honey-treated coffee beans. Let's look forward to the surprise that Costa Rica brings us more honey-treated coffee. Costa Rica has won the recognition of coffee gluttons through honey-treated coffee beans, but it is also related to Costa Rica's superior geographical and climatic conditions. And planted coffee varieties all choose Arabica species are inseparable. Costa Rica's high-quality coffee beans are called "very hard beans" (SHB), and the quality of hard beans (HB) and slightly hard beans (SH) decline in turn, and this is also the way it is graded. Extremely hard beans grow at an altitude of more than 1500 meters, and altitude always represents the quality of coffee, and high altitude means better quality. In addition, due to the sufficient rainfall caused by the drop at high altitude, it is very beneficial to the growth of coffee trees; and the low temperature at high altitude at night makes the trees grow slowly, so that the coffee fruit can better absorb more nutrients and the flavor of coffee is richer.

Costa Rican boutique coffee has only come to the fore in the past decade. Although Costa Rica introduced coffee from Cuba as early as 1729 and carried out commercial cultivation, it made great efforts to develop the coffee bean industry. But it mainly produces and distributes mixed coffee beans and Italian commercial beans for export to its nearest neighbor, the United States, which is one of the largest coffee consumers. Because of this, the quality of Costa Rican coffee beans at that time had not yet reached the level of fine coffee. Moreover, due to the poor quality of coffee beans, Costa Rica does not have a national standard (a national standard for regulating the grade of raw coffee beans), because its country is not qualified to evaluate it.

Until later, Costa Rica in order to strengthen the export of high-quality coffee to Europe, the United States, Japan and other countries. Just began to vigorously develop high-quality coffee and increase the added value of coffee exports. At the same time, the government has set up a "coffee trust fund" to help coffee farmers in need tide over their financial difficulties and cultivate high-quality coffee. And in order to make coffee have better quality and characteristics, we used the popular honey treatment method in recent years to change the reputation of poor quality coffee. Therefore, the Costa Rican boutique coffee we are now exposed to is the fine processed honey beans of each of its estates. However, there are still coffee beans treated with ordinary sun water, but the quality and flavor are not so good, so there is no wide trade between honey-treated beans.