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Sap flows of coffee (Coffea arabica L. Cv ‘Costa Rica 95’) and associated timber trees (Eucalyptus deglupta or Terminalia ivorensis) or leguminous tree (Erythrina poeppigiana) were measured simultaneously during 12 months in 4-year-old coffee agroforestry systems in sub-optimal ecological conditions of Costa Rica.In the wet period, coffee and shade tree transpiration followed the. Arabicas 88 815 102 790 95 479 100 290 5.0% Colombian Milds 15 413 15 952 15 099 15 477 2.5% Other Milds 25 962 30 835 31 686 31 311 -1.2%. Costa Rica 1 440 1 372 1 561 1 427 -8.6% Cuba 100 105 114 116 1.9% Dominican Republic 402 412 416 433 4.0% El Salvador 565 610 760 765 0.7%.
. 454 Downloads.AbstractSap flows of coffee ( Coffea arabica L. Cv ‘Costa Rica 95’) and associated timber trees ( Eucalyptus deglupta or Terminalia ivorensis) or leguminous tree ( Erythrina poeppigiana) were measured simultaneously during 12 months in 4-year-old coffee agroforestry systems in sub-optimal ecological conditions of Costa Rica. In the wet period, coffee and shade tree transpiration followed the daily patterns of photosynthetic photon flux density (PPFD) and reference evapotranspiration (ETo) while their transpiration was restricted at higher air VPD values (1.5 kPa) registered during the dry period. Coffee transpired more per unit leaf area in full sun than under shade, an indication of higher environmental coffee stress in non shaded conditions.
Nonetheless, coffee daily water consumption per hectare was generally higher under shade than in full sun due higher vegetative growth of shade-grown coffee plants. Minimum and maximum daily transpiration were 0.74 and 4.08 mm for coffee, 0.35 and 1.06 mm for E. deglupta, 0.70 and 2.10 mm for T. ivorensis and 0.13 and 0.79 mm for E. poeppigiana.
Estimation of the annual combined water transpiration by coffee and shade trees was 20–250% higher than that of coffee grown in full sun. Nevertheless, there was no evidence that water use by associated trees decreased soil water availability for coffee and hence limited coffee transpiration in the dry season due to its relatively short length (3 months) and the high annual rainfall (over 3100 mm). In the sub-optimal, low altitude conditions of this experiment, E. deglupta was the optimum shade species as it maintained a more constant shade level throughout the year and ensured a better protection to coffee underneath than T. ivorensis and E. poeppigiana which underwent a complete defoliation during the adverse meteorological conditions of the dry period.
A highly rated Costa Rican coffee, typically of the coffee plant varietal Caturra (Coffea arabica var. Caturra) and sometimes Catuai, has a great body, often full, and a rich, robust flavor and crisp acidity.
Coffee Guide.Costa Rica Coffee Growing RegionsCosta Rica is a relatively narrow country flanked on both sides by oceans, with long coast lines, but still reaches ideal coffee growing elevations. Costa Rica “Tarrazu” CoffeeThe produces some of the best Costa Rican coffee around on a consistent basis. The capital of San Marcos is around 1,350 meters above sea level but the surrounding mountains go up to 1,700 meters, allowing for very high altitudes and the development of the very best coffees. The Tarrazu region is located in the country’s interior mountains, with a minimum altitude of 1,200 meters, and the best coffees from this area is known to be relatively heavy-bodied, exhibiting a complex aroma. Nearly all Tarrazu coffees are Strictly High Grown.San Marcos de Tarrazu in particular is known to produce a distinguished coffee. La Minita Coffee Farm in Tarrazu is known for its highly rated arabica coffees.
Costa Rica “Monte Crisol” CoffeeOne of Costa Rica’s best coffee’s is Costa Rica Monte Crisol, grown in the country’s West Central Valley. Monte Crisol coffee is known for its sweetness, silky body, and fruity brightness. The brewed coffee also exhibits topnotes of blueberry and has a buttery finish.
Costa Rica “Alajuela” CoffeeAlajuela is located towards the Northern-Central region of Costa Rica, and is known for its steep slopes with altitudes ranging from 100 to 2,600 meters. The majority of the coffee is grown and harvested from 1,200 to 1,600 meters and known for its apple and apricot flavor. Caturra and Catuai are the primary varietals.
Costa Rica “Cartago” CoffeeThe Cartago region is nearly dead-center of Costa Rica in the valle Del Guarco. The Cartago region grows coffee primarily between 1,200 and 1,650 meters and tasting notes indicate it has great spice and nutty flavor. Caturra and Catuai are the primary varietals. Heredia and Tres Rios RegionsCoffees from Costa Rica’s Heredia and Alajuela regions are known for their full body and rich, robust flavor and acidity. Tres Rios is near the coast of the Pacific Ocean and is known to produce bright coffees with a sweet, mild flavor. These regions range from 1,200 to 1,650 meters in alitude.
Less common coffee producing regions. Guanacasce. Orosi (900 – 1,200 meters). West Valley (1,200 – 1,650 meters). Turrialba (600 – 900 meters). Brunca (800 – 1,200 meters)Costa Rica Coffee FactsOther coffee plant varietals grown in Costa Rica include Caturra, known to produce a full-bodied, bright coffee, Catuai and Mondo Novo.Costa Rica’s Villa Sarchi varietal is derived from the Caturra varietal and the Bourbon varietal. Sarchimor and Timor Coffee VarietalsAnother coffee plant varietal grown in Costa Rica is known as Sarchimor and is a hybrid between the Timor varietal and the Costa Rican Villa Sarchi varietal (Coffea arabica var.
Villa sarchi).Due to traits inherited from the Timor varietal (which is itself a hybrid of Coffea canephora var. Robusta and Coffea arabica), Sarchimor has a significant resistance to the coffee leaf rust as well as the stem borer. The Sarchimor varietal grows in India as well as Costa Rica.
Costa Rica Green Coffee. Costa Rica Green CoffeeThe system of Costa Rica coffees is altitude based, and grades by hardness, which is affected by altitude. More precisely, it is affected by how long the coffee cherry (fruit) takes to mature on the coffee plant. In general, higher regions producing denser, and thus harder coffee beans, which are considered better. Local brokers and distributors in the region work with green coffee importers to bring unroasted coffees into the United States and Canada.
It’s then sold in 132-lb bulk coffee bags to large scale coffee roasters.Costa Rican coffees are also generally available as Fair Trade and Organic certified. Find out more and what we're doing.Information is pulled from a number of locations including official sources ICO, SCA, as well as proprietary third party databases. Beginning circa 2006, we've compiled data and written about coffee and continue to revise and add as new sources come to light. If you have any recommendations or suggested revisions please contact us!Information on single origins is updated over time and only reflects the data we have at the time of writing on current crops.
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