Introduction to the method of grinding scale and taste treatment of coffee beans in Saint Roman Manor, Costa Rica

The research center, located about 30 kilometers northeast of San Jose, the capital of Costa Rica, belongs to the Costa Rican Coffee Association and is a national coffee species in Costa Rica.

The newly developed villa sarchi planting, breeding and quality inspection research institutions, in addition, it also has 10 hectares of experimental plots, planting a number of excellent varieties. Coffee is Costa Rica's main agricultural product, with an annual output of more than 2 million bags (60 kilograms) and foreign exchange earnings of 250 million US dollars, second only to pineapples and bananas.

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, it is necessary to remove the peel, pulp, seed film and sun exposure before the seeds (that is, coffee beans) can be roasted. 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, so you must use manual labor.

Costa Rican Coffee-introduction

Costa Rican coffee has full particles, ideal acidity and unique strong flavor.

Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (ICAFE), has been taken over by the official Coffee Committee (Oficinale Cafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

S.H.B. It is a very hard bean with an altitude of more than 1500 meters above sea level, which means high quality Costa Rican coffee. 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 making the coffee beans have a stronger flavor. In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees. However, while there are many advantages to growing coffee at higher elevations, the resulting additional transport costs must be taken into account, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency.

This includes the use of "electric eyes" to select beans and identify coffee beans of irregular size.

This extra-hard coffee bean suitable for medium and heavy roasting has a strong sour taste and charming aroma. Costa Rican SHG coffee is usually full of particles, clear flavor, bright acidity and ideal consistency. The strong flavor makes the tail rhyme reverberate in the throat for a long time, which is unforgettable.