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Costa Rican Coffee has seven main coffee cultivation areas.
1.Tarrazu (Tarazhu); altitude 1300-2000m.
2.Tres Rios (Sanshui River); elevation 1400-1800m.
3.West Valley (western valley); 1200-1650m above sea level.
4.Central Valley (Central Valley); altitude 1200-1600m.
5.Orosi, 900-1200 m above sea level.
6.Brunca (Blanca); 800-1200 m above sea level.
7.Turrialba (Chuliaba); 600-900m above sea level.
The classification of Costa Rican coffee beans is quite simple, according to the elevation of the coffee garden, a total of seven grades / names / abbreviations / elevations (feet):
1 extremely hard beans (SHB) more than 4500.
2 hard beans (HB) 4000 Murray 4500.
3 semi-hard beans (SH) 3500 Murray 4000.
4 Super high-grade washed beans (EPW) 3000murmur3500.
5 Superior washed beans (PW) 2500 Murray 3000
6 Super good washed beans (EGW) 2000 Murray 2500.
7 good washed beans (GW) below 2000.
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