Introduction to the characteristics of grindability and taste of coffee with rich flavor in Chateau Saint Roman, Costa Rica

Costa Rica is located in the Central American isthmus, belonging to North America, latitude 10 °north, longitude 84 °west. It is bordered by the Caribbean Sea to the east and the North Pacific Ocean to the west, with a coastline of 1290 km (212km on the east coast and 1016 km on the west coast). Costa Rica borders Nicaragua in the north (309 km long border) and Panama (639 km long border) south-southeast. There are a total of 51100 square kilometers, including 50660 square kilometers of territory and 440 square kilometers of territorial sea, which is slightly smaller than West Virginia in the United States and equivalent to Ireland.

Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and varies in quality (NO.2~NO.8 according to the number of sundries, NO.13~NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is Costa Rica, which has been a necessity of blended coffee and is familiar to the public since ancient times.

Excellent Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus the flavor of the coffee beans is stronger. In addition, due to the high altitude drop caused by sufficient rainfall, it is very beneficial to the growth of coffee trees. However, its negative effect is to increase additional transportation costs, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency, including using "electric eyes" to select beans and identify coffee beans of irregular size.

Tarasu, located in the south of the country's capital, SanJos é, is one of the country's most valued coffee growers. LaMinitaTarrazu coffee is a famous local product, but its production is limited, about 72600 kilograms a year. It is grown on a piece of land called LaMinita, which is owned by nearly three generations of the McAlpine family in the UK. In fact, this land can produce more than 450 tons of coffee a year. But Tarasu Latin America coffee is grown without artificial fertilizers or insecticides, and its harvesting and selection are done by hand, in order to avoid some damage to coffee beans caused by air spray selection.

Other coffees worth mentioning are JuanVinas,PR, H.Tournon, Windmill,SHB, Montebello and SsntaRosa. Fine coffee is generally grown in Geredia and the central canyon. Another striking type of coffee is Sarchi (one of the five towns that represent Costa Rica's Coffee Road), which grows on the slopes of the PoasVolcano volcano, 53km from San Jose. Saatchi, founded in 1949, has a land area of 30770 hectares and grows sugar cane and coffee. The area is also famous for its handicrafts, attracting tourists from all over the world