Coffee Making Guide - Costa Rica Coffee
Costa Rica coffee is produced in the Republic of Costa Rica in southern Central America (The Republic of Costa Rica) and its coffee quality is similar to Colombian coffee and is suitable for blending coffee.
Introduction of Costa Rica Coffee
The coffee beans produced in the high latitudes of Costa Rica are famous in the world. They are rich and mild in taste, but they are extremely acidic. The coffee beans here have been carefully processed. Because of this, high-quality coffee is available. Tarazu is located in the southern part of San José, the capital of Costa Rica. It is one of the most important coffee growing areas in the country. Tarrazu is one of the main coffee producing areas in the world.
The history of Costa Rica Coffee
Coffee is an important economic source of Costa Rica. It was introduced in 1808 and has a 200-year history of cultivation. One third of Costa Rica’s population is invested in coffee-related industries. Costa Rica people say that coffee has changed the country and enjoys a prosperous environment. Coffee does make a great contribution; although Costa Rica’s land area ranks third from the bottom in Central America , But the economic environment is better than half of the countries, and because of the wealth of the people and social stability, there is also spare capacity to care about environmental issues. There are more than 30 national parks in Colombia.
In 1729, coffee was introduced to Costa Rica from Cuba. Today, its coffee industry is one of the world's well-organized industries, with a yield of 1,700 kg per hectare. Costa Rica has a population of only 3.5 million, but as many as 400 million coffee trees, coffee exports accounted for 25% of the country's total exports. The volcanic soil in Costa Rica is very fertile and has good drainage, especially the Central Plateau, where the soil consists of several consecutive layers of volcanic ash and volcanic dust. Costa Rica is therefore the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country’s main export commodities.
Features of Costa Rica Coffee
Costa Rica coffee has full grains, ideal acidity, and unique and strong aroma. The coffee industry in Costa Rica was originally controlled by the Costa Rica Coffee Industry Company (Instituto del Café de Costa Rica, abbreviated as ICAFE), and has now been taken over by the Official Committee of Coffee (Oficina del Café). Among the exported coffee, those products considered to be of substandard quality are colored with blue vegetable dyes and then transferred back to domestic sales. Coffee consumed in the country (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.
This coffee production area, various grades and types of coffee account for one-third of the global consumption, and it has a place in the global coffee trading market. Although Costa Rica faces natural disasters several times higher than other regions, it can be grown and the area is still enough to make up for.
There are many types of coffee here, but its industrial policy is large and cheap, so there are not many premium coffees, but it is a good choice for blending other coffees.One of the most famous is the Costa Rican coffee. Its taste is mellow and neutral and it can be brewed directly or mixed with other types of coffee beans to form a comprehensive coffee.
Other types 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 still a kind of high-quality and cheap coffee. Because of its distribution throughout the country, the solid quality is uneven. It has its own standard (No.2~NO.8 according to the amount of miscellaneous substances, NO.13~NO.19 according to the size of the bean, and six levels according to taste). Almost all varieties of Arabica are of good quality and stable in price. The most famous one is "Costa Rica". Since ancient times, it has been a necessity for blended coffee and is familiar to the public.
Excellent Costa Rican coffee is called "extra-hard bean", and this coffee can grow above 1,500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans. This is not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the lower night temperature at higher altitudes can slow the growth of the trees, thereby reducing the flavor of the coffee beans. More full-bodied. In addition, due to the high altitude drop caused sufficient rainfall, it is very beneficial to the growth of coffee trees.
Costa Rica coffee is all Arabica beans. It is washed with water and has a bright style and full aroma. It is as clear as a wind chime swaying in the breeze, and has mild acidity and good sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good. At this time, a major feature of Costa Rican coffee. Therefore, it is recommended that you only add a small amount of sugar and creamer when you taste Costa Rican coffee, so that you can enjoy its girlish pure flavor.
How to pack Costa Rica coffee powder into drip coffee bag?
Our drip coffee bag packaging machine can pack the Costa Rica coffee powder into Single bag as below: