The strong scented Costa Rican Yerzaro boutique coffee bean cultivation situation, geographical location, climate sea

There are many kinds of coffee here, but its industrial policy is large and cheap, so there are not many excellent coffee, but it is a good choice to mix other coffees. 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.

Arabica coffee trees are grown in Costa Rica, and the quality of coffee beans is better and more stable through improvement; in order to facilitate picking, coffee trees are maintained at a height of about 2 meters through continuous pruning; people eat coffee because the seeds in the fruit are released by water infusion. 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.

Tarrazu, Costa Rica, is one of the world's leading coffee producers, producing coffee with a light, pure flavor and pleasant aroma.

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.

Arabica coffee trees are grown in Costa Rica, and the quality of coffee beans is better and more stable through improvement; in order to facilitate picking, coffee trees are maintained at a height of about 2 meters through continuous pruning; people eat coffee because the seeds in the fruit are released by water infusion. 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 and mild is his keynote, this batch of western valley producing area Yelsalo processing plant, known for excellent natural geographical conditions and excellent regional planting management technology, almost perfect classic flavor, on the sour feel with lively citrus flavor, blackberry fruit aroma, acid and taste thick, melon sweet taste smooth,

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.

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.

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.

Costa Rica's volcanic soils are fertile and well drained, making it 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 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 also benefits from the Turrialba of the Central American Agricultural Research Institute (IAAC) in Tarazu, an important international research centre.

High-quality Costa Rican coffee is known as "extra-hard" and can be grown at altitudes above 1500 meters. Altitude has always been a problem for coffee growers. Coffee beans are better at higher altitudes, not only because higher altitudes increase the acidity of coffee beans and thus enhance flavor, but also because lower night temperatures at higher altitudes cause trees to grow slowly, thus making coffee beans more flavorful. In addition, due to the high altitude drop caused by sufficient rainfall, coffee tree growth is also very favorable. However, while there are many advantages to growing coffee at higher altitudes, the additional transportation costs associated with it must be taken into account, which may well make coffee production unprofitable. Costa Rican coffee has adopted new techniques to increase efficiency, including the use of "electric eyes" to select beans and identify beans of irregular size

Name: Costa Rica Tarrazu SHB

Country: Costa Rica Fiscal year: 2003

Production area: Tarrazu

El Puma Estate

Class: SHB/EP

Processing method: washing fermentation, drying in the later stage

Degree of baking: medium baking

Finally, let's talk about personal taste. Use equipment: Philharmonic pressure, about 20 seconds filter press, 88 degrees water temperature, moderate to medium fineness grinding, water powder ratio 12:1, this Philharmonic pressure product surprised me, not inferior to the success of the siphon pot. The dry and wet aromas are quite intense, the dry fragrance of the powder is comparable to that of yejia sherphine, and it is more like a sweet fragrance that makes people secrete saliva. Moist and chocolatey. The fragrance is rich, the taste is mild, clean, and there is no astringency at all. The first bite was sour by the active sourness, but after a while, the second bite felt very balanced and thick. After that, everyone would feel that the clear sour taste was blocked behind the glycol. The subsequent regression is also rapid and obvious, but it lasts for a short time. This glass is not bitter, not astringent, the acidity is right, the benefits are clean and mild Costa Rica, and people who do not drink single products may like it.

Costa Rican coffee is light and sweet, and the best Costa Rican coffee is called very hard beans (SHB). The coffee beans here are carefully processed, which is why there is high quality coffee. Costa Rican coffee is all Arabica beans, washed method, its style is bright, full of aroma, clear as wind chimes in the breeze, and mild acid, sweet quite good. Because of the sweetness, coffee tastes good even when it gets cold, which is one of the characteristics of Costa Rica coffee. Costa Rica is bordered by the Caribbean Sea to the east and the Pacific Ocean to the west, just as the country's name means in Spanish: rich coast. Costa Rica is located south of San José, the capital of Tarasu, and is one of the country's most valued coffee plantations. Tarrazu is one of the world's leading coffee producers. Coffee farming is an extremely important sector of Costa Rican agriculture. The coffee beans produced in its high latitudes are famous in the world for their mild taste, high acidity, aroma and rich texture, so they are popular. The green beans are large in size and are all Arabica species.

Costa Rica's coffee industry, formerly controlled by the Instituto del Café de Costa Rica (ICAFE), has been taken over by the Official Coffee Council (Oficin del Café). Among coffee exports, those deemed substandard are colored with blue vegetable dye before being recycled for domestic sale. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local coffee consumption per capita is twice that of Italy or the United States.

Brazil, a coffee producer, accounts for one-third of global consumption of all grades and varieties of coffee and occupies a place in the global coffee market. Although Costa Rica faces many times more natural disasters than other regions, its arable area is enough to make up for it.