The landscape is magnificent. The beaches are clean and the weather is warm throughout the whole year. But the best of all is the coffee. That's why we decided to take you to Costa Rica and to make you forget, for at least a while, the cold days here. We are pleased to present you the coffee of February and a perfect gift for St. Valentine’s day if you are still wondering how to surprise your loved one.
 

Costa Rica is considered as one of the worlds’ leaders in coffee growing industry, thanks to a set of qualities that we will tell you in the next lines.
The coffee was first planted at the end of the 17th century and is the first Central American country with a fully-established coffee industry. In 1820, it became the main agricultural livelihood of great economic importance for the population.
Costa Rican’s coffee grows altitude between 1200-1800 meters above sea level. The best classes are grown in four regions of Tarrazu, Tres Rios, Heredia and Alajuela. The soil is rich in humus and has a volcanic origin. Combined with the climate, there are extremely important factors that make coffee production in these areas with a really gourmet quality. Costa Rican coffee beans are classified by the beans’ hardness. This is determined by the altitude at which they are grown. They are divided into SHB, GHB and MHB.

The crop is harvested from December to February. The blooming period is from April to June, the shipment is from March to September.
Costa Rica has one of the largest harvesting periods in the world. In the Central mountains and in the Pacific Ocean there are only two, at most three blooming periods. However, in the Atlantic because of the greater amount of rainfall, blooming occurs more often and thus prolongs the ripening period.

The coffee ferments from 2 to 15 hours depending on the altitude. Thanks to the new laws on the protection of the ecological system in Costa Rica, must be taken care during the fermentation process and preventing the pollution of the rivers. Afterwards, is being dried in the sun or industrially in drums.

The typical coffee Costa Rica Tarrazu combines a creamy body and high acidity, balanced floral and citrus tones, with a hint of hazelnut aftertaste, brown sugar and caramel. We recommend, medium level of roasting, so that the taste characteristics can best be felt.
Costa Rica has a real culture of coffee, a stable economy without major political problems and in many ways a European way of living and working.


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