Costa Rican Coffee Bean hand Chong taste and flavor describe the planting environment in the producing area

Costa Rican Coffee Bean hand Chong taste and flavor describe the planting environment in the producing area

Costa Rican coffee is full of particles, unique and strong flavor, and can grow at an altitude of more than 1500 meters. High-quality Costa Rican coffee is called "extra hard beans". High altitude can increase the acidity of coffee beans to increase the flavor, and cooling at night can slow down the growth of trees, thus making the flavor of coffee beans more intense. The best way for coffee powder is to grind the right amount of coffee beans into powder before drinking.

Costa Rica in order to strengthen the export of high-quality coffee to Europe, America, Japan and other countries. Just began to vigorously develop high-quality coffee and increase the added value of coffee exports. At the same time, the government has set up a "coffee trust fund" to help coffee farmers in need tide over their financial difficulties and cultivate high-quality coffee. And in order to make coffee have better quality and characteristics, we used the popular honey treatment method in recent years to change the reputation of poor quality coffee. Therefore, the Costa Rican boutique coffee we are now exposed to is the fine processed honey beans of each of its estates. However, there are still coffee beans treated with ordinary sun water, but the quality and flavor are not so good, so there is no wide trade between honey-treated beans.

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, the seeds (that is, coffee beans) can be roasted only by peeling, pulp, seed film and sun exposure. 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 the coffee picking, so we must use manual labor.