The legendary most perfect Costa Rican coffee

Both Costa Rica and Guatemala are legendary places to produce the most perfect and high-quality coffee, and Costa Rican coffee has a reputation as Switzerland among coffee-producing countries. The coffee produced in Costa Rica is known for its strict quality, and inferior or inferior goods are often discarded.

Because Costa Rica is located in a volcanic area, like Sumatra in Indonesia, the soil is very fertile and the mountain drainage is good; Tarrazu, located in the south of the capital SanJose', is one of the major coffee producers in the world. Although the coffee is pure, it can be said to be the best in single coffee. LaMinitaTarrazu is a famous local product, with an annual output of only more than 70,000 kilograms. in addition, the coffee grown in Nameleta Tarasu does not use pesticides or artificial fertilizers. The picking process is to select the size and size of coffee beans through "electric eyes" before picking them by hand. In addition to Namerita Tarasu, Costa Rica also has many famous producing areas, such as Juan Venas (JuanVinasPR), Montibernu (MonteBello) and so on.

Costa Rican coffee generally grows above 1500 meters above sea level, and its characteristics are called "extra hard beans". Because the coffee beans are hearty, the flavor is high, and because the coffee beans grow at a higher altitude, the low temperature at night makes the trees grow slowly. and high altitude can receive more rainfall, relatively speaking, the taste of coffee beans will be more intense.

Costa Rican coffee is famous for its taste, and most roasters only use medium roasting, but since most of the coffee grows in the soil of volcanic areas, another characteristic of Costa Rican coffee is exposure to fire and deep roasting, which will bring you unexpected surprises.