A brief introduction to the History and Culture of the Origin and Development of Fine Coffee beans in Sijas Manor of Costa Rica with ideal acidity

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 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. However, its negative effect is to increase additional transportation costs, which is likely to make coffee production unprofitable. Costa Rica's coffee industry has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify coffee beans of irregular size.

Coffee has an important impact on all aspects of CR's economic and social life, including the construction of the first railway line, the first university, the first national theater and so on.

In 2007, COE events began to be held.

Coffee planting

The weak acid fertile soil bred by volcano has obvious dry and wet seasons, high temperature and sufficient precipitation, which provides excellent conditions for coffee cultivation.

Coffee variety

100% Arabica. In 1989, it was rare to ban the cultivation of Robusta in the form of national legislation, which was then extended to boycott cartimor varieties. Most of them are caturra and catuai.

Coffee harvesting and processing

Pick by hand. The harvest time is from August to April of the following year, depending on the altitude of the producing area.

Traditional washing treatment.

Dry in the sun. It usually takes about 7 days to reduce the water content to 12%, which can be stored in the warehouse with shell beans. There is also machine drying, which can shorten the drying time to 24 hours. Machine drying is considered to be suspected of affecting flavor.

Coffee grade

With reference to the altitude of the producing area, it is graded according to the density of beans:

SHB,strictly hard bean, ≥ 3900 feet (approx. 1200m)

GHB,good hard bean, ≥ 3300 feet (approx. 1000m)

MHB,medium hard bean, medium bean ≥ 1600 feet (approx. 500m)

In general, altitude is positively correlated with density. In the high altitude area, the temperature is low, the coffee fruit growth rate is slow, the density is high; in the low altitude area, the coffee fruit growth rate is faster, the density is low.

Coffee producing area

At present, it is divided into 8 major producing areas, Brunca,Turrialba,Tres Rios,Orosi,Tarrazu,Central Valley,Western Valley,Guanacaste.

Tarrazu and Tres Rios are the most famous. It is called the Bordeaux of Costa Rica (Costa Rica's Bordeaux).

Tarrazu, commonly translated as Tarasu, is located in the province of San Jose where the capital is located, and the San Marcos and Santa Maria areas under its jurisdiction are important boutique coffee producing areas southeast of the capital San Jose. Of the 23 beans on the list in the 2014 Coe contest, 17 came from Tarasu.

Tres Rios, English "three rivers", also known as "Sanshui River", has the fertile soil created by the Irazu volcano, located north of the capital San Jose, about 12km away.

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.

Costa Rican coffee

Brazil Coffee Fruit Atlas