Introduction of manor treatment method for describing the best roasting degree and flavor of Costa Rican coffee beans

Introduction of manor treatment method for describing the best roasting degree and flavor of Costa Rican coffee beans

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.

Other kinds of Brazilian coffee, such as Rio Parana, can be mass-produced because they do not require too much care, but they are a kind of high-quality and cheap coffee, which is distributed all over the country and varies in quality. And has its own standard (according to the number of sundries and NO.2~NO.8 according to the size of beans and NO.13~NO.19 is divided into six grades according to taste) almost all Arabica species have good quality and stable prices, the most famous is "Costa Rica", which has been a necessity of blended coffee since ancient times and is familiar to the public.

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 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.