Coffee review

A brief introduction to the description of taste and flavor of Tarazhu coffee beans in Costa Rica

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, A brief introduction to the method of describing the taste and flavor of Costa Rican Tarazu coffee beans Costa Rican coffee is very skilled, regardless of breeding, planting or post-processing (washing, half-sun) is a good reference for various producing countries. However, the supply of famous producing areas falls short of demand, and unscrupulous operators often mix them with high-quality beans in other second-rate producing areas, and the producing areas hundreds of miles away from Tarazhu dare to fish in troubled waters in the name of Tarazhu, no.

Costa Rica Tara Beads Coffee Bean Taste Taste Flavor Description Introduction

Costa Rica's coffee technology is very high, whether breeding, cultivation or post-processing (washing, semi-sun) enough for all producing countries to learn from. However, the famous producing areas are in short supply. The unscrupulous operators often mix other second-class producing areas with high-quality beans. The producing areas hundreds of miles away from Tara Pearl dare to fish in troubled waters in the name of Tara Pearl. They have to be careful.

Costa Rica's output is not large, with an annual output of about 110,000 tons, ranking seventh in Central and South America. Colombia is dominated by recent coffee varieties, such as kadura, kaduai, new world, etc., ancient bourbon and tibeka are rare. There are also many varieties derived from the territory, the most famous is the Bourbon variety Vera Saqi, belonging to the elegant flavor of the varieties, Brazil has also been introduced to plant, has won awards. In addition, Colombian research institutions have spared no effort to improve the hybrid Katimo, trying to reduce the strong bean bloodline and enhance the Arabica flavor of Katimo, which has been exported to Asia for trial cultivation in recent years.

Costa Rica's flavor has always been stable, less sharp than Guatemala, drink quite mild and soft, sour, sweet and chocolate bitter, inclusive, extremely balanced, is the classic flavor of gourmet coffee. The seven major coffee producing regions are as follows: Duriaba Valley (northeast of the capital), Central Valley (northwest of San Jose), Western Valley (west of the capital), Three Rivers District (east of the capital), Blanca (southeast of the capital), Orosi (north of the capital), and Tarazhu (south of the capital).

Among them, Central Valley, Tara Pearl and Three Rivers are the most famous. In principle, coffee on a slope facing the Pacific Ocean is of better quality than coffee facing the Atlantic Ocean. In the 2007 Costa Rica Cup Test, the champion farm Cerro Bardo is located in the Tarajo region south of San Jose, but the Central Valley region also performed well. The two to four places came from this region. The Three Rivers region seems to have been neglected.

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