Description of flavor and taste characteristics of main producing areas of Costa Rican coffee bean varieties

Introduction of varieties produced by grinding scale for flavor description of Costa Rican coffee bean acid

The seven provinces are: Alajuela Alajuela (central, northwest of San Jose), Catago Cartago (central, east of San Jose), Guanacaster Guanacaste (northwest), Eredia Heredia (central, north of San Jose), Limon Lim ó n (east, along the Caribbean), Pentarenas Puntarenas (west, along the Pacific Ocean) and San Jose San Jose é (near the capital)

Costa Rica is located in the Central American isthmus, belonging to North America, latitude 10 °north, longitude 84 °west. It is bordered by the Caribbean Sea to the east and the North Pacific Ocean to the west, with a coastline of 1290 km (212km on the east coast and 1016 km on the west coast). Costa Rica borders Nicaragua in the north (309 km long border) and Panama (639 km long border) south-southeast. There are a total of 51100 square kilometers, including 50660 square kilometers of territory and 440 square kilometers of territorial sea, which is slightly smaller than West Virginia in the United States and equivalent to Ireland.

The preference of coffee roasting degree from country to country often varies from region to region. In principle, the baking degree in Italy is getting deeper and deeper from north to south. Milan in the north of Italy is roasted deeply, and the coffee is slightly sour, while Rome in the south is heavy-roasted and the coffee has no sour taste. The roasting of coffee in the United States is getting lighter and shallower from west to east, that is to say, the roasting degree of West Bank cities such as San Francisco and Seattle is deeper than that of New York or Washington. West Bank coffee is darker and more bitter than the East Coast, while the East Coast prefers a more lively sour taste, mostly deep roasting or shallow roasting. The baking degree in Taiwan is deeper in the south than in the north. There is no market for sour coffee in southern Taiwan, but there are a small number of eosinophiles in northern Taiwan, and shallow roasting is still a small market. Caffeic acid is not a criterion for judging whether the quality is good or bad or whether it is fresh or not. it is all a matter of subjective taste. Buy deep baked beans or Asian beans if you are afraid of acid, and drink shallow baked beans or African beans if you are acidophilic. The problem will be solved.

Costa Rican instant coffee. It's usually coffee beans and powder.

If you want to make your own cup of coffee, you first need to buy the right brewing utensils, and use a filter coffee maker or filter coffee funnel, a steam straw coffee maker or a squeeze coffee machine, or even the so-called traditional dripping method of large stalls, can be based on personal preferences. The best way for coffee powder is to grind the right amount of coffee beans into powder before drinking, which may feel troublesome, but if you get used to it, the feeling of trouble will disappear, followed by the pleasure of enjoying a cup of delicious and fragrant freshly ground coffee. Because if you buy ground coffee powder in a store, I'm afraid the coffee will deteriorate if you buy too much. Therefore, it is better to buy coffee beans. The method of grinding coffee beans will choose different grinding methods depending on the different coffee containers used.