American Flavor Coffee Flavor of San Roman washing Plant, Costa Rica

Costa Rica was the first country to introduce coffee into Central America. It has a long history and a complete coffee organization system from production to sales. Because it is located in the Central American Isthmus, there are many volcanoes in the territory, it has the natural advantages of sunshine and land, and the climate is simultaneously reconciled by the Pacific Ocean and Atlantic Ocean currents and sea breezes. The coffee produced has the characteristics of local micro-climate and terroir conditions. In terms of quality and quantity, Costa Rica's coffee has always been recognized by the world and evaluated as one of the world's high-quality coffees. Costa Rican coffee has been cultivated for 200 years, first planted on the slopes of Poas and Barva volcanoes, today known as the Central Valley (Central Valley), the main seven coffee growing areas are from northwest to southeast, along the inland Central Plateau distribution.

Fertile volcanic ash, mild temperatures, and steady rainfall are among the factors that have made coffee a major agricultural product in Colombia. The seven regions are Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba and Brunca.

Flavor Description: Berry fruity, caramel, creamy, slightly spicy.