Its aroma draws us in from afar.
It conjures memories and sensations…
Daily, it offers us a little push to get us going in the morning
or provides the perfect excuse to sit down for a chat with a friend.
only to water, coffee is the most consumed beverage in the world,
displacing tea in recent years and thus toppling centuries of tea supremacy.
The growing popularity of coffee is mostly due to its revitalizing
effect although in recent decades it has gained much attention thanks to
the dispersion of new ways to drink it.
Costa Rica, coffee is an integral part of its history and culture, a veritable
icon and an object of national pride. It was in the Golden Era of Coffee (Second
half of the 19th century) that railway networks,
the National Theatre and many other important national monuments were erected,
as well as the first decent roads to the port of Limon on the Caribbean side
and to the port of Caldera on the Pacific side.
though on a global scale the country does not produce a large volume of coffee,
it is famous for cultivating beans of very high quality and with great
complexities of flavors and aromas. Thanks to the conditions in which it is cultivated and the special policies
surrounding production, the country is recognized on a worldwide level for its
organic coffee, which comes with very low environmental impact and high social
benefit. In recent years such recognition has opened the doors to growing
markets concerned with the sustainability of their providers.
the coffee cultivated in our country is either the Caturra or Catuai variety of
the Arabic species, which can only be grown at high elevations, on volcanic
land with low levels of acidity. All of these factors produce coffee with more complex and aromatic
flavors than those of the Robusta species, the other popular variety
commercially cultivated in the world.
For a perfect coffee:
Choosing the coffee: Find out which is your favorite
roasting style (a coffee tour is a great way to re-discover
coffee). When buying, look for the premium grains, which signify better selection
and care in the roasting process. Select the appropriate grind for the type of
equipment you use. (See below “Tips for Each
small growers always offer fresher coffee but with less regularity in flavor
from one purchase to the next.
Water: For perfect results,
use bottled or filtered water; not only will this help to avoid chlorine, but
it will also screen out other minerals common in potable water.
Temperature: The water should be between 190 and 200°F. If the water boils, wait until the bubbling subsides.
there are only 4 basic ways to extract the flavor from the grain, its
combinations as a drink are numerous.
or percolated: Prepared by slowly and repetitively running boiling water
through a cloth or paper filter filled with ground coffee.
or Express: Prepared by rapidly running boiling water under pressure
through the ground coffee for about 20 seconds.
by boiling finely ground coffee in the water.
French: The coffee is soaked
in hot water and then after 1 minute it is compressed and filtered.
flavors and sensations.
Capuccino: 1/3 espresso, 1/3 milk and 1/3 boiled milk foam, with a
touch of powdered cocoa and cinnamon.
con leche”, latte coffee or café au lait:
1/3 espresso and 2/3 milk.
or “cortado”: An espresso with milk foam on top
macchiato: 4/5 milk, 1/5 espresso coffee.
Moka: 1/3 espresso coffee, 1/3 hot cocoa and 1/3
Mokaccino: ¼ espresso coffee, ¼
cocoa, ¼ milk and ¼ milk foam.
some parts of the world coffee is served with also a pinch of salt or lemon. In
the Middle East coffee is prepared with a pinch of pepper, cinnamon or
cardamom, others add cognac or perfumed liqueurs. In Vietnam it is fixed with
chicory and condensed milk while in many parts of the world it is a very
popular summer drink served very cold with whipped cream and ice cream.
Did you know?
consider espresso the strongest type of coffee, it actually has less caffeine (only 1/3) than its percolated cousins.
This is due to the length of exposure
of the coffee to the water. A much
shorter period (under 20 seconds) extracts less
caffeine from the coffee grains.
the increasing prestige of the national coffee, tourist activities surrounding
the bean have become very popular. We are referring to coffee tours, where you can visit plantations and
processing centers, discovering all the various steps from seedling until it
arrives in your mug. You’ll learn
the secrets of good coffee and the differences in tastes and aromas amongst a
variety of grain mixtures and roasting levels.
- EspirituSantoCoffeeTour.com Tour in Naranjo, cerca de Sarchí.
- Monteverde-coffee.com Alliance of little producers of Monteverde.
- DokaEstate.com Tour in Alajuela.
- CoffeeTour.com de Café Britt Tour in San José.
- SunburstCoffeeTour.com Tour in Guanacaste