Flavor characteristics of Costa Rican coffee beans taste manor grinding scale in the producing area

Flavor characteristics of Costa Rican coffee beans taste manor grinding scale in the producing area

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

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.

● Columbia Premium (Colombian Supremo)

Moderate acidity, medium mellow, sweet and smooth, aroma, nutty, finish with a hint of chocolate.

Good acidity, moderate body, really sweet, nutty aroma with smooth, rich flavor.

Colombian coffee beans are very good, alpine (volcanic rock-rich, fertile soil) washed coffee beans, uniform size is the best in Colombia!

● Innesia, Sumatra, Manning (Sumatran Mandheling)

Very full-bodied, low acidity, with unique nutty and floral aromas.

Uniqely, heavy body, low acidity, pleasant nutty aroma, distinctive, syrupy, exotic flavor

Indonesia's Sumanda wax island producing area is famous for its Mantenin GR1 (Class I), (rare gold mantenin is rare) semi-washed Semi-wash, raw beans are usually slightly blue, soft, famous for Soft Bean.

Indonesia's Java, Sulawesi and New Guinea all produce beans, and the IJEN highlands in eastern Java are also very good at washing beans!