Flavor description of Costa Rican coffee beans with obvious acidity introduction to the taste of the manor area

Flavor description of Costa Rican coffee beans with obvious acidity introduction to the taste of the manor area

Costa Rican coffee should only add a small amount of sugar and cream in order to enjoy its girlish flavor.

Costa Rican coffee has obvious acidity, acidity is strong, but not irritating and divergent, the whole mouth will be filled with this fruit-like sweet and sour aroma. The bitterness is not very obvious, but it has a beautiful return. There is no astringent taste, the overall taste is very pure and balanced, making people feel very soft. If you wait for it to taste a little cooler, the sour taste will become more obvious, and the bitter feeling will also become more intense, but the purity and balance of Costa Rican coffee is still so good. Costa Rican coffee is mostly washed, and honey-treated beans are not common. Honey treatment in Xiaoxu store inherits the balanced taste of Costa Rican coffee and brings more surprises in terms of mellow and richness. Costa Rican coffee has a unique aroma, similar to the smell of flowers and a faint aroma of fruit, but the feeling is not turbid, but fresh and full-bodied, as if it can infiltrate the whole body through the skin. Maybe coffee really has a feeling. Growing up in such a beautiful country, coffee also brings out such a gentle and tranquil temperament. No matter what kind of mood, a cup of Costa Rican coffee will bring you the most gentle experience. Such a good coffee is worth waiting for.

The coffee trees planted in Costa Rica are all Arabica coffee trees. through improvement, the quality of coffee beans is better and more stable. in order to facilitate picking, coffee trees are kept at a height of about 2 meters through continuous pruning. The coffee that people eat is the taste of the seeds in the fruit that are brewed in water. After picking raw coffee beans, the seeds (that is, coffee beans) can be roasted only by peeling, pulp, seed film and sun exposure. now part of the process can be replaced by machines, and the speed of coffee production has increased a lot, however, there is no machine to do coffee picking. Although the taste is rough, it can be regarded as a kind of coffee with good quality and low price. Because it is distributed all over the country and its solid quality varies, it has its own standard (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.