The unique fragrance of the goddess manor boutique coffee bean varieties planted market price profile

Costa Rican coffee is mostly washed, honey treated beans are not common, honey treatment in small shops inherits the balanced taste of Costa Rican coffee, while bringing more surprises in alcohol and richness. Costa Rica's coffee has a unique aroma, similar to flowers and a faint fruit aroma, but the feeling is not turbid, but fresh and rich, as if the whole body can be soaked through the skin. One of the most notable is Costa Tarrazu, produced in the Tarrazu region near San José, the capital. The production area benefits from the warm and humid air flow of the Pacific Ocean, with obvious dry and wet seasons. The weak acid volcanic soil is rich in organic matter, which creates good conditions for the root development of coffee plants.

Costa Rica is geographically located in Central America, closer to South America. This country has no army, only a few police officers to maintain law and order; here is the lucky few in Central America who have not experienced the hardships of war; here is the tropical rain forest; here is the beautiful tropical scenery; Costa Rica is so special, of course, there is also the pearl of the coffee world-Costa Rica coffee Costa Rica coffee was introduced by Cuba in 1729. Costa Rica now has one of the world's most sophisticated systems of government assistance in coffee farming. Although Costa Rica is the world's second largest banana exporter, coffee is the second most important crop in the country's agriculture. Coffee is clearly more beneficial than bananas.

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.

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

Costa Rican coffee is produced in The Republic of Costa Rica in southern Central America. Its coffee quality is similar to that of Colombia coffee, which is suitable for blending mixed coffee. Costa Rican coffee is full of particles, with ideal acidity and unique aroma. 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, the growth of coffee trees 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

Other types of Brazilian coffee, such as Rio, Parana, etc., can be produced in large quantities without too much care. Although the taste is rough, it is a kind of inexpensive coffee. Due to its distribution in all parts of the country, the solid quality varies, and there are its own standards (NO.2--NO.8 according to the number of impurities, NO.13--NO.19 according to the size of beans, divided into six grades according to taste). Almost all Arabica varieties are of good quality and stable prices, the most famous being Costa Rica, which has been a necessity for blended coffee since ancient times and is familiar to the public.

Excellent Costa Rican coffee is known as "extra hard beans" and can grow at altitudes above 1500 meters. Altitude has always been a problem for coffee growers. The higher the altitude, the better the beans, not only because higher altitudes increase the acidity of the beans and thus enhance the flavor, but also because the lower night temperatures at higher altitudes can slow down the growth of trees and thus enhance the flavor of the beans. In addition, due to the high altitude drop caused by sufficient rainfall, coffee tree growth is very favorable.

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 sweet taste, even if the coffee is cold, it is also very good to drink, which is a major feature of Costa Rica coffee. Therefore, it is recommended that you taste Costa Rican coffee with only a small amount of sugar and creamer in order to enjoy its girlish pure flavor. Coffee was introduced from Cuba in 1729, and today Costa Rica's coffee industry is one of the most well-organized industries in the world, with a production of up to 1700 kg 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. In Costa Rica, Arabica coffee trees are grown, improved to make the quality of the beans better and more stable; coffee trees are pruned to a height of about 2 meters to facilitate harvesting; coffee is eaten as the seeds in the fruit are brewed with water. After picking the green coffee beans, the seeds (i.e. coffee beans) can be roasted only after removing the peel, pulp, seed membrane and sunlight exposure. Some processes can be replaced by machines, which increases the speed of coffee production. However, there is no machine to pick coffee. It is necessary to use artificial Costa Rica coffee with full particles, ideal acidity and unique aroma. 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.

Costa Rica, which produces a third of the world's coffee in all grades and varieties, has 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.

Costa Rican coffee has obvious acidity, although the acidity is strong but not irritating and good emanation, the whole mouth will be filled with this fruit-like sweet and sour aroma. The bitterness is not obvious, but it has a beautiful sweetness. There is no astringent taste, the overall taste is very pure and balanced, making people feel very soft. If you wait for it to cool a little before tasting, the sour taste will become more obvious, and the bitter taste will become more intense, but the purity and balance are still excellent. The altitude of the producing area is 900-1600 meters, 80% of which is located at 1000-1400 meters. This coffee is known for its excellent quality and rich and balanced taste. Even coffee from the region's Laminieta farms is thought to have a flavor similar to Blue Mountain coffee.