Costa Rica Red Kadura Washed Coffee Bean Grind Scale Taste Variety Introduction

Introduction to the varieties of grinding scale of red Kaddura washed coffee beans in Costa Rica

Coffee was introduced into Costa Rica from Cuba in 1729. Today, its coffee industry is one of the well-organized industries in the world, with a yield of 1700 kg per hectare. Costa Rica has only 3.5 million people but 400m coffee trees, and coffee exports account for 25 per cent of the country's total exports. Costa Rica's volcanic soil is very fertile and well drained, especially in the central plateau CentralPlateau, where the soil consists of successive layers of ash and dust. Costa Rica was therefore the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports.

Forgive me for talking for so long. I haven't found any good coffee beans for too long, so I have to complain. This red Kaduai from Costa Rica is part of San Idro Manor, which has a history of more than 70 years. It was developed by the father of current farmer Anna Victoria from a small farm. It is now run by Jorge and Anna Victoria, who have bought more and more land and micro-batch processing equipment over the years, shortly after the micro-batch processing equipment was installed. The water crisis in Costa Rica emerged in the early 1990s, when the government greatly restricted the use of water to treat coffee. The introduction of radical water resources and pollution laws by the Costa Rican government had a great impact on the coffee industry. at that time, the coffee industry had to get rid of the traditional washing method. So Jorge and Anna Victoria used the sun treatment method from the Pillon treatment plant to treat the coffee beans on the farm, which only produced sun-treated coffee beans, constantly improving the production technology at the same time. To ensure absolute natural sun treatment, the use of solar energy to ferment raw beans, there is no type of inorganic waste and organic waste left on the farm. [time-limited free delivery] Red Kaduai, Chateau San Idro, 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. The coffee industry in Costa Rica has adopted new technologies to increase efficiency, including using "electric eyes" to select beans and identify coffee beans of irregular size.