A brief description of the regional flavor of Costa Rican St. Roman coffee beans with good acidity and sweetness

The famous Tarasu of Costa Rica

The drop at high altitude causes sufficient rainfall, which is also very beneficial to the growth of coffee trees. However, while growing coffee at higher elevations has many advantages, the additional transportation costs must be taken into account, which is likely to make coffee production unprofitable.

Although the development of boutique coffee started relatively late, but now Costa Rican boutique coffee is developing rapidly, with honey-treated mild acidity, soft taste and sweet high-quality berry flavor, it is not to be underestimated. And the so-called honey treatment method means that when the coffee bean is washed to remove the peel and flesh, the remaining part of the pectin flesh is selected for another fermentation process, which is called honey treatment.

Tarasu, south of SanJose, the capital of Costa Rica, and the producing areas of the central and western valleys. Among them, there are many excellent independent estates, all of which are carefully cultivating more fine washing and honey-treated coffee beans. let's hope that Costa Rica will bring us more honey-treated coffee surprises.

Costa Rica has a deep coffee culture, superb coffee skills, and produces world-class high-quality coffee. Whether in terms of innate environmental advantages or acquired efforts to produce high-quality coffee, Costa Rica can be called an excellent coffee producer.

Costa Rican coffee is called "extra hard beans". This kind of coffee can grow at an altitude of more than 1500 meters. Altitude has always been a problem for coffee growers.

The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower.