Different Kinds of Costa Rican Coffee

How would you know that your cup of coffee is perfect? Is there such a thing as perfect coffee? That is the critique labeled on Costa Rican coffees. They categorized their type of coffee as the classic cup, the traditional balanced coffee that has no defects or flaws. But there’s more to a Costa Rican coffee, for they are prized for their exceptionality- bright citrus or berry-like flavors in the acidity and in the best cups they fade into chocolate or spice flavors in the aftertaste. Costa Rica sets the standards for fine wet-processed coffee for the rest of Central and South America. The most famous Costa Rican coffees by region are Tarrazú, Tres Rios, Herediá, and Alajuela. Most Costa Rican coffees come from a hybrid called caturra, a mutation of Bourbon discovered in Brazil, and is characterized as bright and full bodied. Other popular varieties are Mondo Novo and Catuai. The best coffees that are grown above 3, 900 feet are designated or classified as strictly hard bean, while the good hard bean are those grown from 3, 300 to 3, 900 feet. soundcloud3465 soundcloud3466 soundcloud3467 soundcloud3468 soundcloud3469 soundcloud3470 soundcloud3471 soundcloud3472 soundcloud3473 soundcloud3474 soundcloud3475 soundcloud3476 soundcloud3477 soundcloud3478 soundcloud3479 soundcloud3480 soundcloud3481 soundcloud3482 soundcloud3483 soundcloud3484 soundcloud3485 soundcloud3486 soundcloud3487 soundcloud3488 soundcloud3489 soundcloud3490 soundcloud3491 soundcloud3492 soundcloud3493 soundcloud3494 soundcloud3495 soundcloud3496 soundcloud3497 soundcloud3498 soundcloud3499 soundcloud3500 soundcloud3501 soundcloud3502 soundcloud3503 soundcloud3504 soundcloud3505 soundcloud3506 soundcloud3507 soundcloud3508 soundcloud3509 soundcloud3510 soundcloud3511 soundcloud3512 soundcloud3513 soundcloud3514 soundcloud3515 soundcloud3516 soundcloud3517 soundcloud3518 soundcloud3519 soundcloud3520 soundcloud3521