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A brief introduction to the characteristics of Costa Rican Coffee Flavor Wheel

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, A brief introduction to the characteristics of Costa Rican Coffee Flavor Wheel, with reference to the altitude of the producing area, according to the density of beans: SHB,strictly hard bean, very hard beans 3900 feet (about 1200m) GHB,good hard bean, hard beans 3300 feet (about 1000m) MHB,medium hard bean, medium beans 1600 feet (about 500m) usually, sea

With reference to the altitude of the producing area, it is graded according to the density of beans:

SHB,strictly hard bean, ≥ 3900 feet (approx. 1200m)

GHB,good hard bean, ≥ 3300 feet (approx. 1000m)

MHB,medium hard bean, medium bean ≥ 1600 feet (approx. 500m)

In general, altitude is positively correlated with density. In the high altitude area, the temperature is low, the coffee fruit growth rate is slow, the density is high; in the low altitude area, the coffee fruit growth rate is faster, the density is low.

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.