COSTA RICA SAN RAFAEL TARRAZU SHB RZ COFFEE BEANS

THE TASTE AND FOAM OF COFFEE
Coffee from Costa Rica has a rich, harmonious flavour. It has a soft, slightly acidic taste.
It is particularly popular with women and those who are just beginning to explore the world of plantation coffee. San Rafael coffee has a great sweet taste with a slight caramel aftertaste. The foam is soft but dense.
COFFEE ORIGINS

We are talking about another excellent coffee plantation in a country in Central America - Costa Rica, where coffee cultivation and production is almost perfect.
25% of the coffee is sold through foreign exports. The plantations employ a large part of the population so coffee production is a major source of profit for the country, making it a unique research centre for agriculture.
Coffee began to be grown in Costa Rica in 1779 and quickly became the most important crop in the country. Proceeds from its sale were used to build the first railway, for example, linking states on the Atlantic coast, known as the "Atlantic Coast Railroad". Ferrocarril al Atlántico.
The San Jose National Theatre was also built and made famous with the proceeds from coffee production. It is also very important how careful the state is to ensure that the quality of coffee in Costa Rica is impeccable and of high quality, which is why, for example, it has banned the production of low-quality robusta coffee.
The unique taste of Costa Rica's coffee is largely due to the volcanic soil and the Pacific Ocean waters. The tropical sun gives the coffee strength and the soft winds give the coffee a softness.
Tarrazu is located about 70 km south of the capital San Jose, surrounded by unspoilt nature and mountains. Coffee is a vital source of livelihood for the local people, and its cultivation and processing are a major focus of attention. The beans, which are cherry-sized red berries, are harvested several times during the ripening period. The coffee beans from San Rafael are sorted by a washing process, during which the beans are stripped of their skins, fermented and then dried. Great emphasis is placed on the final selection based on the quality and size of the beans. Not tasted Costa Rican coffee yet? Then do it soon! The volcanic soil of Central America gives it a full-bodied, noble flavour. From the Tarazu region, the San Raffaell variety has a velvety sweet caramel finish. Hand over your taste buds to the experts,as 400 million coffee bushes grow in Costa Rica. Place of origin:
Costa Rica

Species:
Caturra

Countryside:
Tarrazu

Sea level f. m.:
1600m

Taste:
Caramel

Processing:
Wet instructions for use

Grind the coffee according to its type.
Use at least 1.5-2 teaspoons (about 7 g) of ground coffee per cup.
Pour off the coffee with water at about 95°C.