A brief introduction to the Market Price of Costa Rican Tarazhu Coffee varieties with mellow taste

Costa Rican coffee is full of Arabica beans, washed with water, its style is bright, fragrant, clear as wind chimes swaying in the breeze, mild acidity and sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good, which is a major feature of Costa Rican coffee. Therefore, it is suggested that when you taste Costa Rican coffee, you should only add a small amount of sugar and cream, so that you can enjoy its girlish wind. Arabica coffee trees are planted in Costa Rica, and 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 by 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, you must remove the peel, pulp, seed film and sun exposure before roasting the seeds (that is, coffee beans). Part of the process can be replaced by machines, and the speed of coffee production increases a lot, but there is no machine to do it. Artificial Costa Rican coffee must be used with full particles, ideal acidity and unique strong flavor. Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (ICAFE), has been taken over by the official Coffee Committee (Oficinale Cafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

This coffee producer, with all grades and types of coffee, accounts for 1/3 of the global consumption and occupies a place in the global coffee market. Although the natural disasters faced by Costa Rica are several times higher than those in other regions, but its arable area is enough to make up for it.

Tarasu, located in the south of the country's capital, SanJos é, is one of the country's most valued coffee growers. LaMinitaTarrazu coffee is a famous local product, but its production is limited, about 72600 kilograms a year. It is grown on a piece of land called LaMinita, which is owned by nearly three generations of the McAlpine family in the UK. In fact, this land can produce more than 450 tons of coffee a year. However, the cultivation of Tarasu Latin American coffee does not use artificial fertilizers or insecticides, and its harvest and selection are all done by hand, in order to avoid the damage to coffee beans caused by air spray selection to some extent.

Costa Rican coffee has full particles, ideal acidity and unique strong flavor. Costa Rica's coffee industry, originally controlled by the Costa Rican Coffee Industry Company (ICAFE), has been taken over by the official Coffee Committee (Oficinale Cafe). Among the exported coffee, those products that are considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to China for sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local per capita coffee consumption is twice that of Italy or the United States.

This coffee producer, with all grades and types of coffee, accounts for 1/3 of the world's coffee consumption and occupies a place in the global coffee market, although Costa Rica faces several times more natural disasters than other regions. but it has enough acreage to make up for it.

There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees.

One of the most famous is Mountain Costa Rica Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans into mixed coffee. It is also a good choice.

Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and varies in quality (NO.2~NO.8 according to the number of sundries, NO.13~NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica species are of good quality and stable in price. The most famous one is Costa Rica, which has been a necessity of blended coffee and is familiar to the public since ancient times.

Costa Rican coffee has obvious acidity, acidity is strong, but not irritating and divergent, the whole mouth will be filled with this fruit-like sweet and sour aroma. The bitterness is not very obvious, but it has a beautiful return. There is no astringent taste, the overall taste is very pure and balanced, making people feel very soft. If you wait for it to taste a little cooler, the sour taste will become more obvious, and the bitter feeling will also become more intense, but the purity and balance of Costa Rican coffee is still so good. Costa Rican coffee is mostly washed, and honey-treated beans are not common. Honey treatment in Xiaoxu store inherits the balanced taste of Costa Rican coffee and brings more surprises in terms of mellow and richness. Costa Rican coffee has a unique aroma, similar to the scent of flowers and a faint aroma of fruit, but it does not feel turbid, but it is fresh and rich, as if it can infiltrate the whole body through the skin.

There are many kinds of coffee here, but its industrial policy is large and cheap, so there is not much premium coffee, but it is a good choice for mixing other coffees.

One of the most famous is Mountain Costa Rica Coffee, which tastes mellow and neutral. It can be boiled directly or mixed with other kinds of coffee beans into mixed coffee. It is also a good choice.

Other kinds of Brazilian coffee, such as Rio and Parana, can be produced in large quantities because they do not require too much care. Although the taste is rough, it is a kind of high-quality and inexpensive coffee, which has its own standards because it is distributed all over the country and varies in quality (NO.2~NO.8 according to the number of sundries, NO.13~NO.19 according to the size of beans, and six grades according to taste). Almost all Arabica varieties are of good quality and stable in price. The most famous one is Costa Rica, which has been a necessity of blended coffee and is familiar to the public since ancient times.

Excellent Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. 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, which can make the trees grow slowly, thus the flavor of the coffee beans is stronger. In addition, due to the high altitude drop caused by sufficient rainfall, it is very beneficial to the growth of coffee trees.