Introduction to the grinding scale of coffee beans in Fenghuang Manor, Costa Rica

Introduction to the grinding scale of coffee beans in Fenghuang Manor, Costa Rica

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. Costa Rica's coffee industry has adopted new technologies to increase efficiency, including using "electric eyes" to select beans and identify irregular-sized coffee beans. 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.

However, the cultivation of Tarasu Latin American coffee does not use artificial fertilizers or insecticides, and its harvest and selection are all done by hand, in order to avoid the damage to coffee beans caused by air spray selection to some extent.

After peeling, the peel and pulp of the coffee fruit are recovered as feed for livestock, or converted into organic fertilizer, as well as coffee bean dryer fuel. It can be said that in every process of coffee production, Costa Rica complies with the requirements of maintaining the natural environment.

Among the many excellent producing areas in Costa Rica, there is a famous producing area that stands out-Tarazu (Tarrazu), also known as Tarasu. Tarazhu is very famous in the world of boutique coffee and is one of the major coffee producing areas in the world. In the 2014 COE competition, of the 23 beans on the list, 17 came from Tarasu. Tarasu is located in the fertile volcanic region of Central America, which has a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude, and dense forest natural shade, providing a unique growth environment for coffee growth. Pesticides or artificial fertilizers are not used in the planting process. Nearly 95% of the coffee beans produced in Tarazhu Alpine are very hard beans (SHB), which generally grow above 1500 meters above sea level.

At present, the Tarazhu Cooperative has 26 member estates. Among them, Raminita Manor, which is one of the most famous coffee farms in Tarazu. La Minita produces about 1 million pounds of coffee beans a year, and after the entire estate produces coffee beans that are carefully selected to remove defects, only 15 per cent of the coffee beans can bear the mark of the Laminita estate, while the rest enter the coffee market. But the prices of these coffees entering the market are still higher than those of other coffee beans produced in Central America.