Cultivation of fine coffee beans in Diamond Hill, Costa Rica, geographical location, climate, altitude

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. The negative effect, however, is to increase the additional cost of transportation, 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. Premium costa rican coffee, known as "extra hard beans," can grow at altitudes of more than 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

Coffee farming is a relatively advanced occupation in Costa Rica. Coffee farmers have a high status in Costa Rica. In 1897, the citizens of the capital witnessed the inauguration of the National Theatre donated by the coffee tycoon. Coffee wealth has brought stability to Costa Rica's politics, economy and democracy, something rare in Central America. In addition, Colombia has laws that allow only Arabica to be grown, and Robasta is a "contraband" in its territory, and it is also the first in the world.

Costa Rica's output is not large, with an annual output of about 110,000 tons, ranking seventh in Central and South America. Colombia is dominated by recent coffee varieties, such as kadura, kaduai, new world, etc., ancient bourbon and tibeka are rare. There are also many varieties derived from the territory, the most famous is Bourbon variety Vera Saqi, belonging to the elegant flavor of varieties, Brazil has also been introduced to plant, has won awards. In addition, Colombian research institutions have spared no effort to improve the hybrid Katimo, trying to reduce the strong bean bloodline and enhance the Arabica flavor of Katimo, which has been exported to Asia for trial cultivation in recent years.

Tarrazu, Costa Rica, is one of the world's leading coffee producers, producing coffee with a light, pure flavor and pleasant aroma. 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 benefited from the Central American Agricultural Research Institute, established in Tarazu

Costa Rican coffee is full of particles, with 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 the total production, and per capita coffee consumption is twice that of Italy or the United States. Costa Rica's coffee is all Arabica beans, washed, bright, fragrant, clear as wind chimes in the breeze, mild acid, and sweet. 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 to enjoy its girlish and pure flavor. Other coffees worth mentioning are Juan Vinas (PR), H.Tournon, Windmill (SHB), Montebello and Santa Rosa. Fine coffee is grown in Geredia and the Central Valley. Another striking coffee is Sarchi (one of 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 area is also known for its handicrafts, attracting tourists from all over the world.

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.