Boutique Coffee beans-- Coffee cooked beans how to drink Costa Rican Tarazu

Coffee farming is a relatively advanced occupation in Costa Rica. Coffee farmers have a high status in Costa Rica. In 1897, the citizens of the capital witnessed the inauguration of the National Theatre donated by the coffee tycoon. Coffee wealth has brought stability to Costa Rica's politics, economy and democracy, something rare in Central America. In addition, Colombia has laws that allow only Arabica to be grown, and Robasta is a "contraband" in its territory, and it is also the first in the world.

Costa Rica's output is not large, with an annual output of about 110,000 tons, ranking seventh in Central and South America. Colombia is dominated by recent coffee varieties, such as kadura, kaduai, new world, etc., ancient bourbon and tibeka are rare. There are also many varieties derived from the territory, the most famous is the Bourbon variety Vera Saqi, belonging to the elegant flavor of the varieties, Brazil has also been introduced to plant, has won awards. In addition, Colombian research institutions have spared no effort to improve the hybrid Katimo, trying to reduce the strong bean bloodline and enhance the Arabica flavor of Katimo, which has been exported to Asia for trial cultivation in recent years

Coffee farming is a relatively advanced occupation in Costa Rica. Coffee farmers have a high status in Costa Rica. In 1897, the citizens of the capital witnessed the inauguration of the National Theatre donated by the coffee tycoon. Coffee wealth has brought stability to Costa Rica's politics, economy and democracy, something rare in Central America. In addition, Colombia has laws that allow only Arabica to be grown, and Robasta is a "contraband" in its territory, and it is also the first in the world.

Costa Rica's output is not large, with an annual output of about 110,000 tons, ranking seventh in Central and South America. Colombia is dominated by recent coffee varieties, such as kadura, kaduai, new world, etc., ancient bourbon and tibeka are rare. There are also many varieties derived from the territory, the most famous is the Bourbon variety Vera Saqi, belonging to the elegant flavor of the varieties, Brazil has also been introduced to plant, has won awards. In addition, Colombian research institutions have spared no effort to improve the hybrid Katimo, trying to reduce the strong bean bloodline and enhance the Arabica flavor of Katimo, which has been exported to Asia for trial cultivation in recent years.

Costa Rica mostly uses washing treatment, in recent years there has also been an alternative semi-sun treatment (Miel) or called (Honey Coffee), can be translated as "sweet as honey" treatment. Brother GB list "sweet as honey" processing coffee, are in the sack on the big (Honey Coffee), quite eye-catching. It modified the Brazilian semi-sun method to sweeten, focusing on keeping the pectin layer sticking to the pods intact as much as possible. After peeling, the sticky pods were moved to an outdoor elevated shed, similar to Kenya's practice, so as not to absorb the impurities and moisture of the ground. Then, they were exposed to sunlight and dried for about one to two weeks. Every hour the pods are turned to dry evenly, allowing the beans to absorb the fruit and sugar essence of the thick pectin layer, and then to mature in wooden containers. It is extremely laborious, but the fruit of "honey brewing" tastes sweet as honey. The disadvantage is that this treatment method is very risky, and it is easy to mold and rot when the weather is too humid. Costa Rica is not dry, but dare to use long-term exposure treatment method, make people pinch cold sweat, but this also reflects Costa Rica's bold coffee process.