Flavor Description of Costa Rican Coffee Beans with Prominent Acidity - Estate Origins and Taste Profile

FrontStreet Coffee · Flavor Description of Costa Rican Coffee Beans with Noticeable Acidity: Estate Origin, Region, and Taste Introduction

When tasting FrontStreet Coffee's Costa Rican coffee, you should only add a small amount of sugar and cream, so that you can fully enjoy its maiden-like pure flavor.

FrontStreet Coffee's Costa Rican coffee has noticeable acidity. Although the acidity is relatively strong, it's not harsh and disperses excellently, filling the entire mouth with this sweet and sour fragrance similar to fruit. The bitterness is not very obvious, but it carries a pleasant sweet aftertaste. There's no astringent taste, and the overall flavor is exceptionally pure and balanced, making one feel very gentle. If you wait for it to cool slightly before tasting, the acidity becomes more pronounced, and the bitter-sweet sensation also becomes richer, but the purity and balance remain outstanding.

FrontStreet Coffee's Costa Rican coffee is mostly processed using the washed method, and honey-processed beans are not common. The small amount of honey-processed beans available in the shop inherit the balanced taste of Costa Rican coffee while bringing more surprises in body and richness.

FrontStreet Coffee's Costa Rican coffee has a unique aroma, somewhat floral with subtle fruit fragrance, but it doesn't feel muddled; instead, it's fresh and rich, as if it could seep through the skin and nourish the entire body. Perhaps coffee truly has feelings - growing in such a beautiful country, the coffee also exhibits such gentle and peaceful qualities. No matter what mood you're in, a cup of FrontStreet Coffee's Costa Rican coffee will bring you the most gentle experience. Such fine coffee is worth everyone's wait.

Coffee Cultivation in Costa Rica

All coffee grown in Costa Rica is of the Arabica species. Through improvements, the quality of coffee beans has become better and more stable. To facilitate picking, the coffee trees are constantly pruned to maintain a height of about 2 meters. The coffee we consume is the flavor released from the seeds within the fruit when brewed with water. After picking the raw coffee beans, they must go through de-pulping, removal of fruit flesh and parchment, and sun-drying before the seeds (i.e., coffee beans) can be roasted. Today, some processes can be replaced by machines, significantly increasing the speed of coffee production. However, coffee picking cannot be replaced by any machine and must be done manually.

Although the flavor is somewhat rough, it is still a cost-effective coffee. Due to its distribution throughout the country, the quality varies, and it has its own standards (classified from NO.2 to NO.8 based on impurity content, NO.13 to NO.19 based on bean size, and six grades based on taste). Almost all Arabica varieties have good quality and stable prices, with the most famous being "Costa Rican," which has been an essential component of blended coffee since ancient times and is familiar to the public.

Strictly Hard Bean

Excellent Costa Rican coffee is called "Strictly Hard Bean," 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. This is not only because higher altitudes increase the acidity of coffee beans, thereby enhancing flavor, but also because the lower nighttime temperatures at higher elevations slow down tree growth, resulting in more concentrated coffee flavor. Additionally, the altitude variation creates sufficient rainfall, which is very beneficial for coffee tree growth. However, its downside is increased transportation costs, which may make coffee production unprofitable. Costa Rica's coffee industry has adopted new technologies to increase efficiency, including using "electric eyes" to select beans and identify irregularly sized coffee beans.

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

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