COSTA RICAN TARRAZU COFFEE When do you think is the best time to harvest red cherries? The perfect time is when they are bright red, glossy and firm. Those inquisitive goats from Ethiopian legend may have been lured to the captivating bright red colors of the cherries. They ate them and the natural chemical contents mixed with the biochemistry of these goats made them dance on their hind legs. Fascinated by the sight of dancing goats, their herder tasted the berries too, though he did not make any new dance craze then, the berries did made him feel something good. He brought this down to the town folks and the monks appreciated the beverage’s stimulating effect, which started the whole idea of processing the coffee beans.
This legend has traveled as fast and as far as the coffee cherries found their roots grounded in different soils of the world. Costa Rica is one of the countries which welcomed coffee in their land. Today Costa Rican coffee is known not only in Central America but it has already made its presence in the other parts of the world. Coffee plantations in Costa Rica are located in different regions which produce different distinct tastes of Costa Rican coffee. The location, altitude, soil composition and weather of the locality affect the taste of coffee grown in the area. Tres Rios, for example, is near the coast and is known to have a sweet, mild and bright taste. While those that are grown in the Tarrazu region, which is located in the interior mountains, have a relatively heavy and more aromatic coffee. The most popular among the producing regions is La Minita Estate which is located 5,000 feet above sea level and where the climate is at its moderate best. Costa Rican coffee employs wet processing and has set a standard that the rest of Central and South America follow. Other famous Costa Rican coffee regions are Tres Rios, Heredia and Alajuela. Costa Rica coffee, generally, is famous for being full bodied and bright. Costa Rican coffee beans are classified according to the altitude of the plantation it came from. “Strictly hard bean” are those grown above 3,900 feet, and “good hard bean” are those that are harvested from 3,300 to 3,900 feet above sea level. |
 |
|
|
