The Coffee Cup

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I started drinking coffee regularly at age 12, I wonder if there were no adverse side effects or benefits?

How would you know that your coffee is perfect? Is there such a thing as a perfect coffee? It is the criticism reflected in Costa Rican coffee. They categorized the type of coffee as the classic cup, the traditional balanced coffee that has no defects or deficiencies. But there is more to a Costa Rican coffee, for they are appreciated for their exceptionally bright citrus or berry-like flavors in the acidity and the best cups they fade into chocolate or spice flavors in the finish.

Costa Rica sets the standards for fine wet-processed coffee for the rest of Central and South America. The most famous Costa Rican coffee by region is Tarrazú, Tres Rios, Heredia, and Alajuela. Most Costa Rican coffee comes from a hybrid called caturra, a mutation of Bourbon was discovered in Brazil, and characterized as bright and rich. Other popular varieties Mondo Novo and Catuai. The best coffee grown over 3, 900 meters is designated or classified as strictly hard bean, while the good hard beans are grown from 3, 300-3900 meters.

Tres Rios area near the Pacific Coast produces coffee that is mild sweet and bright. The Tarrazú region, which lies in the interior mountains of Costa Rica, offers a fairly heavy coffee with more flavor complexity. La Minita estate, it is much loved coffee in all of Costa Rica. What is the kind of coffees such as Costa Rica is so proud of?

Different types of coffee in Costa Rica is characterized by their type and from the zone where they are harvested from. Let’s take a look at different types of Costa Rican Coffee:

Cafe La Carpentira-This coffee is definitely classed as hard beans grown in La Carpentira Hill, Tres Rios, where perfect to produce the best quality coffee possible.

Atarazu Cafe-This bean comes from the volcanic mountains of Dota outside the large mountain chain called Talamanca with rocky ladders and fertile valleys. It is classified as strictly hard bean from Tarrazú region.

Cafe El Gran Vito-This coffee has a stringent taste, and at the same time it is easy and grateful to the mountains and forests that surround the city. It is classified as medium-hard bean for the Coto Brus region.

Zurqui Cafe-This coffee is usually found in one of the oldest plantation areas because of the goodness of the earth and the excellent quality of the beans it produces. On the slopes of Zurqui Hills is where this unique coffee with high acidity, very good body and flavor of produce. It is definitely hard bean from Heredia.

Ujarraci Cafe This coffee-growing on a beautiful landscape, fertile valley, and a lake with crystal clear water zone near Cachi in reventazón basin. This type of Costa Rican coffee is classified as high-growth Atlantic from Cachi zone.

Buena Vista Cafe-This coffee has a good aroma and body with a lovely acid form San Isidro Del General, and is a medium-hard coffee varieties.