Introduction to the taste of Costa Rican coffee beans with the best baking degree, time trend map and flavor description.

Introduction to the taste of Costa Rican coffee beans with the best baking degree, time trend map and flavor description.

Costa Rican coffee is full of particles, ideal acidity, The coffee industry in Costa Rica, originally controlled by the Costa Rican Coffee Industry Company (InstitutodelCaf é de Costae ICAFE), has been taken over by the official Coffee Committee (Oficinade Cafe). Those products considered to be of unqualified quality in exported coffee are colored with blue plant dyes and then returned to domestic sales of coffee consumed domestically (dyed blue or not dyed). (about 10% of total output) local per capita coffee consumption is twice that of Italy or the United States

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

There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much excellent coffee, but it is a good choice to mix other coffees.

One of the most famous is the mountain Costa Rican coffee, which tastes mellow and neutral, it can be boiled directly, or mixed with other kinds of coffee beans to form a comprehensive coffee is also a good choice.

All the coffee trees planted in Costa Rica are 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 by removing peel, pulp, seed film and sun exposure. Part of the process can be replaced by machines, and the speed of coffee production increases a lot. However, there is no machine to do coffee picking. We must use manual work, the most famous of which is mountain Costa Rican coffee, which tastes mellow and neutral, and can be boiled directly. Or mixed with other kinds of coffee beans into mixed coffee, is also a good choice.

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 sufficient rainfall caused by the drop at high altitude, it is very beneficial to the growth of coffee trees.