Description of mild flavor of Costa Rican Tarazhu Coffee

Coffee is an important source of income for Costa Rica, which has been introduced for 200 years since 1808. Costa Rica has 1 racquettes and 3% of the population invested in coffee-related industries. Colombians say that coffee has changed the country's ability to enjoy a rich environment. Coffee does contribute to excellence, although Costa Rica ranks third from the bottom in terms of land area in Central America, but the economic environment. More than half of the countries also have more than 30 national parks in Colombia because of their affluence, social stability and concern for environmental issues.

Since coffee was introduced into Costa Rica from Cuba in 1729, its coffee industry is now one of the well-organized industries in the world. The output is as high as 1700 kilograms per hectare. Costa Rica's population is only 3.5 million, while coffee trees account for 25% of the country's total exports. Costa Rica's volcanic soil is very fertile and its drainage is very special. Is the central plateau CentralPlateau, where the soil consists of successive layers of volcanic ash and dust, so Costa Rica is the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports.

The coffee beans produced in the high latitudes of Costa Rica are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why there is high-quality coffee. Tarasu, located in the south of SanJos é, the capital of Costa Rica, is one of the most important coffee growers in the country. Tarasu (Tarrazu) is one of the major coffee producers in the world.

Costa Rican coffee has full particles, ideal acidity and unique strong flavor. Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (ICAFE), has been taken over by the official Coffee Committee (Oficinale Cafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. 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.

This coffee producer, with all grades and types of coffee, accounts for 1/3 of the global consumption and occupies a place in the global coffee market. Although the natural disasters faced by Costa Rica are several times higher than those in other regions, but its arable area is enough to make up for it.

One of the most famous is Mountain Costa Rica Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans to form a mixed coffee. It is also a good choice.

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.

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. Therefore, it is suggested that when you taste Costa Rican coffee, you should only add a small amount of sugar and cream, so that you can enjoy its girlish flavor.