Reasons for Costa Rican Coffee's Rich Fruity Flavors - High Quality at Affordable Prices

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Costa Rican Coffee: High-Altitude Excellence

Coffee beans produced in the high-altitude regions of Costa Rica are world-renowned for being rich, mild in flavor, yet extremely acidic. The Costa Rican coffee beans here undergo meticulous processing, which is precisely why they achieve such high quality. Costa Rica is located south of Tarrazú, the national capital San José, and is one of the country's most valued coffee-growing regions.

Tarrazú: A Premier Coffee Origin

Costa Rica's Tarrazú region is one of the world's major coffee-producing areas, yielding coffee with light, pure flavor and pleasant aroma. Costa Rica's volcanic soil is extremely 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 export commodities. In 1729, coffee was introduced to Costa Rica from Cuba, and today its coffee industry is one of the best-organized in the world, with yields reaching up to 1,700 kilograms per hectare. Costa Rica has a population of only 3.5 million but boasts more than 400 million coffee trees, with coffee exports accounting for 25% of the country's total export value. Costa Rica also benefits from the Inter-American Agricultural Research Center (IAAC) established in Tarrazú, which serves as an important international research center.

Strictly Hard Beans (SHB): The Pinnacle of Quality

Premium Costa Rican coffee beans are known as "Strictly Hard Beans" (SHB), which can grow at altitudes above 1,500 meters. Altitude has always been a challenge for coffee growers. The higher the altitude, the better the coffee beans—not only because higher altitudes increase the acidity and thus the flavor of the beans, but also because the lower nighttime temperatures at higher elevations slow tree growth, resulting in more concentrated flavor in Costa Rican coffee beans. Additionally, the significant altitude variation creates abundant rainfall, which is highly beneficial for coffee tree growth.

SHB refers to extremely hard beans grown at altitudes above 1,500 meters, signifying high-quality Costa Rican coffee beans. These particularly hard coffee beans, suitable for medium and dark roasting, possess strong acidity and captivating aroma. Costa Rican SHG coffee typically features full beans, clear flavor, bright acidity, and ideal viscosity. The robust flavor creates a long-lasting aftertaste that lingers in the throat, making it unforgettable.

Notable Costa Rican Coffee Varieties

Other noteworthy coffees include: Juan Viñas (PR), H. Tournon, Windmill (SHB), Montebello, and Santa Rosa. Premium coffee generally grows in Heredia and the Central Valley. Another remarkable coffee is Sarchí coffee (Sarchí represents one of the five towns along Costa Rica's "Coffee Route"), grown on the slopes of Poás Volcano, 53 kilometers from San José. The Sarchí company was founded in 1949, with land area of 30,770 hectares, cultivating sugarcane and coffee. This region is also famous for handicrafts, attracting tourists from around the world.

The Coffee Revolution: Micro-Mills Transforming the Industry

The best Costa Rican coffee seemingly comes from small micro-mills scattered throughout the major coffee-producing regions, including Tarrazú and the Western Valley. This so-called coffee revolution, which began 15 years ago, has dramatically changed how roasting experts and importers view Costa Rican coffee beans. Centered around micro-mills, these facilities collect coffee beans from surrounding small farms for processing. These farms are typically small communities or family-owned operations that grow coffee on their small farms or land, with all coffee processed and dried by a single micro-mill. The quality and flavor of Costa Rican coffee beans are extremely unique, largely thanks to the cooperation between coffee producers and our partners. The San Román micro-mill, primarily using the washed processing method, is renowned for coffee with intense, rich flavors and solid mouthfeel.

Meticulous Processing Methods

Coffee cherries undergo hand-sorting, with coffee farmers removing overripe or unripe cherries before processing begins. Using a 3-disc Aagaarde pulping machine to remove skin and pulp, the beans are then machine-sorted by density into three grades. Grade 1 and 2 green beans are fermented separately, while Grade 3 consists of lower-quality beans. The green beans ferment in a cool place for about 24-36 hours, after which they are washed and re-sorted by density in the washing channels. Then, the green beans are randomly soaked in clean water overnight. After processing and roasting, the bittersweet chocolate flavor combines with creamy, thick sweetness reminiscent of toffee, blending with subtle wine-like acidity. The enticing aroma and fruity sweetness of chocolate beans leave a lasting impression.

Costa Rican Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted Costa Rican coffee beans offer excellent guarantees in both brand and quality. More importantly, they provide exceptional value—at 227 grams for only 95 yuan. Calculating at 15 grams per cup, one bag can make 15 cups of coffee, with each cup costing only about 6 yuan. Compared to café prices that often run dozens of yuan per cup, this represents a truly conscientious recommendation.

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