Costa Rica coffee - all you have to know
A short, but comprehensive article from “it’s all about coffee” gives us interesting information about coffee from Costa Rica - a national treasury.
The history of Costa Rican coffee started in 1854 in London, England where a group of merchants had a vision: coffee as a daily brewage for European customers. As the business had quick success, the demand for coffee grew and grew. The coffee industry converted the once sleepy spanish backyard into a important coffee producing country.
Today, seven coffee regions exists in Costa Rica, and their beans are determined by their gens and the ecosystem in which they are cultivated. Factors like latitude, altitude, soil, rain and temperature are important to the quality of the final product.
In the original blog post, the follwing coffee regions are named:
- Turrialba (coffee here is grown at altitudes between 1970 and 2960 feet)
- Valle Central: with the aid of its climate and volcanic grounds that have a height between 3950 and 5260 feet, Valle Central produces coffee with excellent characteristics and a smooth, chocolate-like flavor
- Valle Occidental: Grown at an altitude ranging from 3280 to 3950 feet, coffee from this region is known for its acidity and the body. It yields a balanced cup with a presence of fruity flavors like peach and apricot.
- Tres RÃos (3950 to 5430 feet altitude)
- Tarrazú - altitude: 1,200 to 1,700 meters (approx. 3,950-5,590 feet)
- Brunca’s is located at altitudes between of 2630 and 3950 feet.
- OrosÃ: Fertile soils and an exceptional climate produce a brew of excellent quality, made from a long, hard grain of uniform shape that is the result of a slow ripening process. Altitude: 2960-3950 feet.
[Technorati Tags: coffee - Costa Rica ]