Characteristic fruit structure map of Costa Rican boutique coffee bean producing area

Published: Sep 16, 2026 Author: World Gafei Last Updated: Sep/16/2026 123 views

Costa Rican boutique coffee bean production area characteristics of the fruit structure map of the first-class fragrance and sour taste, there is a high evaluation. The place of production can be roughly divided into three areas: the Pacific coast, the Atlantic coast and the middle zone, and each is graded according to its elevation. All the coffee beans are quite large, especially those produced in the high areas of the Pacific coast, which are sour and fragrant, which are the best coffee beans.

The first-class fragrance is strong and sour, and it is highly valued. The place of production can be roughly divided into three areas: the Pacific coast, the Atlantic coast and the middle zone, and each is graded according to its elevation. All the coffee beans are quite large, especially the sour and fragrant coffee beans produced in the high areas of the Pacific coast are the first-class coffee beans, and there is a new brand of "Clarke Hill". The coffee beans of the lowlands along the Atlantic coast are sour but not mellow, and there is no difference.

The coffee produced in Costa Rica is light and sweet in flavor and pleasant in flavor. The excellent Costa Rican coffee is called SHB. The coffee beans here have been carefully processed, and that is why there is high-quality coffee. 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.

Origin: Costa Rica

Production area: Tarrazu areas

Variety: Geisha trees

Altitude: 1800 m

Soil: volcanic soil

Rating: SHB rating

Treatment: washing with water

Harvesting: manual harvesting

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