A brief introduction to the market price of balanced and clean Costa Rican Yersalo boutique coffee beans

Located about 30 kilometers northeast of Costa Rica's capital San Jose, the research center is part of the Costa Rican Coffee Association, Costa Rica's national coffee breed.

The newly developed villa sarchi is a research institute for planting, breeding and quality inspection. In addition, it has 10 hectares of experimental fields planted with several excellent varieties. Coffee is Costa Rica's main agricultural product, with an annual output of more than 2 million bags (60 kg) and an export earnings of 250 million US dollars, second only to pineapples and bananas.

In Costa Rica, Arabica coffee trees are grown, improved, the quality of coffee beans is better and more stable; in order to facilitate picking, coffee trees are continuously pruned to maintain a height of about 2 meters; people eat coffee is the fruit of the seeds released by water brewing flavor. After picking the green coffee beans, the seeds (i.e. coffee beans) can only be roasted after removing the peel, pulp, seed membrane and sunlight exposure. Now some processes can be replaced by machines, which increases the speed of coffee production. However, there is no machine for picking coffee beans, so manual work must be used.

Costa Rican coffee has always been regarded as the perfect type of classic flavor, balanced, clean, mild is his keynote, this batch of western valley production area Yellowstone processing plant, known for excellent natural geographical conditions and excellent regional planting management technology, almost perfect classic flavor, on the acid with lively citrus flavor, blackberry fruit aroma, acid and taste thick, melon sweet taste smooth,

Stone fruit/slightly floral, with a distinct coffee floral finish, is a coffee full of Latin country flavor. Flavor: Brown sugar, floral, almond, black tea, orange and sweet spices, mild acidity, syrupy taste, good finish.

Tarrazu in Costa Rican coffee is one of the world's major coffee producing areas, producing coffee with a light, pure flavor and pleasant aroma. Tarasu, south of the capital San José, is one of the most prized coffee plantations in the country." La Minita Tarrazu coffee is locally famous but produced in limited quantities, about 72600 kilograms per year, grown on land called La Minita, owned by the last three generations of the McAlpine family in England. In fact, the land produces more than 450 tons of coffee per year. Ramini coffee is grown without artificial fertilizers or pesticides, and harvesting and selection are done entirely by hand to avoid the damage that air spray selection does to the beans to some extent.

Other Costa Rican coffees worth mentioning include Juan Vinas (PR), H.Tournon, Windmill (SHB), Monte bello and Santa Rosa. Costa Rican coffee is generally grown in Geredia and the Central Valley. Another striking Costa Rican coffee is Sarchi (one of the five towns that represent Costa Rica's "coffee route"), which grows on the slopes of Poas Volcano, 53 kilometers from San Jose. Saatchi was founded in 1949 and has 30770 hectares of land to grow sugar cane and coffee. The region is also known for its handicrafts, which attract tourists from all over the world. Coffee was introduced to Costa Rica from Cuba in 1729, and today its coffee industry is one of the most well-organized in the world, producing up to 1700 kilograms per hectare. Costa Rica has a population of 3.5 million, but coffee trees number 400 million, and coffee exports account for 25% of the country's total exports. Costa Rica's volcanic soils are fertile and well drained, especially in the Central Plateau, where the soil consists of successive layers of ash and dust. Costa Rica was thus the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports.