Costa Rican coffee bean flavor description taste treatment grinding scale varieties

All coffee is grown in the tropics. In fact, altitude has no direct effect on coffee, but altitude can affect the growth and quality of coffee through the redistribution of meteorological factors (temperature, light, heat, wind speed, rainfall, etc.).

The tropics between the Tropics produce the world's best Arabica coffee. Central and South America, South Asia and some Pacific islands, South Central Africa are also the most important coffee growing regions in the world.

3000-6000 The altitude of 900-2000 m provides ideal conditions for coffee growing: frost-free weather averaging 60-70 F (15-21 C) year-round, moderate rainfall of about 80 inches, and plenty of sunshine. Coffee beans in cooler mountains grow slower, and the slower ripening process makes coffee beans higher in sugar, more interesting in flavor, and more mellow.

Higher elevations have higher drainage, produce more concentrated fruit flavors, and the best Arabica coffee growing areas have very fertile soils, often in volcanic areas.

Coffee beans grown at high altitudes are hard and dense and have the potential to develop special flavors. At high altitudes, these beans are carefully picked one after another only during the ripening season. In general, coffee aromas become more prominent and distinctive with elevation (see photo). From the mild sweetness of Brazilian beans at low altitudes of 3500 feet to Ethiopian coffee beans at altitudes above 6000 feet, the taste of coffee beans soars. Elevation can make coffee beans better play complex and subtle taste.

Country of origin: Costa Rica

Region: ** Central Valley

Breeds: Caturra,Catuai

Altitude: 1500-1800 Meters

Treatment: Sunlight Natural

Flavor description: Passion fruit, stone fruit, dates, blueberries