Mild Costa Rican Yelsalo Coffee Bean Flavor Taste Aroma Description

In the 2007 Costa Rica Cup Test Competition, the champion farm Serobado was located in the Tarazu producing area south of San Jose, but the Central Valley also performed well, with two or four from the city of Naranhe, where Sanhe District seemed to be left out.

The strict management of Laminita Farm in Tarazhu production area has established a world-class reputation and is popular in European and American markets for most of the century. It can be called a world-famous coffee farm. Lamini Tower means "small gold mine". Before the Spanish colonization, the Indians used to dig gold in the present farm location, which can be described as a blessed land. Raminita produces about 1 million pounds of coffee beans a year, and after selection to remove defects (more than 70% eliminated), only 290000 pounds of high-end products are sold to the boutique market, which is not a false name. The coffee of Gai Manor is famous for its sour aromas of apple and citrus, rich milk and truffle, and delicate taste of silk, about 1200-1700 meters above sea level. In addition, Sanhe District is also a famous producing area. The Yilazhu volcano and rivers not far to the east of the capital form an excellent microclimate zone, but in recent years, the urban area has gradually extended to the suburbs, and agricultural land has been sold to developers, resulting in a sharp decline in coffee production in Sanhe area. the output is almost half of which is contracted by Starbucks, and it is not easy for the industry to buy. Aquez Grass, a famous farm in this area, has been adhering to it since 1857. It has a long history, bright acidity, soft and unsharp fruit, nuts, flower-scented taffy and sweet fragrance, which is the characteristic of coffee in this area.

Costa Rica's coffee skills are very high, regardless of breeding, planting or post-processing (washing, half-sun) is enough for all producing countries to learn from. 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 also dare to fish in troubled waters in the name of Tarazhu, so they have to be careful.

Costa Rican coffee generally uses moderate roasting techniques to reflect the neutral acidity and aroma of coffee beans, and the coffee produced after roasting reflects the state of large grains.

The country's coffee industry, originally controlled by the Costa Rican coffee industry company Institutodel Caf é deCosta Rica (ICAFE), has been taken over by the official Coffee Committee (Oficinadel Caf é). 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. Other coffee worth mentioning are: Juan Vinas,PR, H.Tournon, Windmill,SHB, Monte bello and Ssnta Rosa. Fine coffee is generally grown in Geredia and the central canyon. Another striking type of coffee is Sarchi (one of the five towns that represent Costa Rica's Coffee Road), which grows on the slopes of the Poas Volcano volcano, 53km from San Jose. Saatchi, founded in 1949, has a land area of 30770 hectares and grows sugar cane and coffee. The region is also famous for its handicrafts and attracts tourists from all over the world. Tarasu, located south of the country's capital, San Jos é, is one of the most valued coffee growers in the country. La Minita Tarrazu 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 La Minita, which is owned by the last three generations of the McAlpine family in the UK. In fact, this land can produce more than 450 tons of coffee a year. But Tarrazu Latin America coffee is grown without artificial fertilizers or insecticides, and its harvest and selection are done by hand, in order to avoid some damage to beans caused by air spray selection. Tarasu, Costa Rica is one of the major coffee producers in the world, with a light, pure flavor and pleasant aroma. Costa Rica, with its fertile volcanic soil and good drainage, is the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports. Coffee was introduced into Costa Rica from Cuba in 1729 and today its coffee industry is one of the most well-organized industries in the world with a yield of 1700 kg per hectare. Costa Rica has only 3.5 million people but 400m coffee trees, and coffee exports account for 25 per cent of the country's total exports. High-quality 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 making the coffee beans have a stronger flavor. In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees. However, while there are many advantages to growing coffee at higher elevations, the resulting additional transport costs must be taken into account, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify coffee beans of irregular size.

The flavor of Costa Rica has always been steady, without the sharpness of Guatemala, it is quite mild and supple, sour, sweet and bitter chocolate, inclusive and well-balanced, is the classic flavor of gourmet coffee. Among them, the Central Valley, Tarazhu and Sanhe producing areas are the most famous. In principle, the quality of coffee sloping towards the Pacific is better than that facing the Atlantic.