Costa Rica Coffee
Costa Rica Coffee Beans
The following is from the guys who bring the coffee into the country MTC Group who have just returned from a trip there: "Coffee came to Costa Rica in the last decade of the eighteenth century. Slowly and with perseverance, coffee growing expanded over the high lands of the Central Valley. The growth and trading of coffee changed this country, allowing Costa Rica to become the first Central American country to establish coffee as an industry. Costa Rica produces excellent quality coffee. The development of these coffee plant varieties are strong in their constitution and delicate in the quality of their fruit. The contribution of rich soils that have a slight degree of acidity and rich organic matter that have attributed from enriched volcanic ashes, assists the coffee plants’ roots in retaining humidity and facilitating oxygenation. It is this combination of these growing conditions that give Costa Rican coffee its unique flavours, making it a suberbly aromatic and well-balanced beverage. Costa Rican Coffee is grown in a number of regions, each producing its own characteristics;West Valley (high fine acidity very good body,very good aroma), Central Valley, (high fine acidity, good body, good aroma), Tarrazu (high fine acidity, very good body, very good aroma), Tres Rios (high fine acidity, very good body, very good aroma), Orosi (good acidity, good body, good aroma), Brunica (normal acidity, normal body, normal aroma) Turrialba (normal acidity, little body, good aroma)."
