Introduction to Costa Rican Coffee Bean Flavor description method

First, strive for government financial support, and at the same time establish a "coffee trust fund" to help coffee growers with difficulties tide over capital turnover difficulties.

Second, vigorously develop high-quality coffee, increase the added value of coffee exports, and make up for the losses caused by the decline in coffee prices. Its main approach is to focus on the development of high-quality coffee cultivation at altitudes of 1000 to 1500 meters, prohibit the collection of immature coffee beans, strengthen the screening of coffee beans, and pay attention to environmental protection components during planting and processing.

2002-2003 The annual coffee production was 3 million bags (60 kg each) and the export coffee was 1.87 million bags. 40% of exported coffee is premium refined coffee, which is internationally known as "GOURMET Coffee". On the international market, Colombian refined coffee averages US$93.61 (FOB) per bag (46 kg), which is US$19.56 higher than regular coffee. I also have a premium coffee that sells for $800 a pack.

The main competitors for Colombian premium coffee are Kenya, Guatemala and Ethiopia. Coffee production in Brazil and Vietnam is dominated by volume, which is not enough to pose a threat to Colombian quality coffee. In the next five years, Colombia intends to increase the export of premium coffee to 70% of all exported coffee.

Excellent Costa Rican coffee is known as "extra hard beans" and can grow 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 so that you can enjoy its girlish and pure flavor. Tarasu is located in the south of San José, the capital of the country, and it is one of the most valued coffee growing areas in the country. La Minita Tarrazu coffee is locally famous but produced in limited quantities, about 72600 kilograms a year, on land called La Minita, owned by nearly three generations of the McAlpine family in Britain. In fact, the land produces more than 450 tons of coffee per year. However, Tara Sulamita coffee is grown without artificial fertilizers or pesticides. It is harvested and selected entirely by hand. The reason for this is to avoid the damage caused to the coffee beans by the air jet selection method to some extent. S.H.B. refers to extremely hard beans at an altitude of more than 1500 meters, meaning high quality Costa Rica coffee. This extra-hard coffee bean suitable for medium and heavy roasts has a strong acidity and attractive aroma. Costa Rican SHG coffee is usually full of particles, clear flavor, bright acid, consistency is also very good, strong flavor makes the ending lingering in the throat, unforgettable