In Monteverde we went to a coffee farm to learn all about the popular drink that most Costa Ricans (and pretty much every second person around the world) couldn't live without. There is so much to learn about coffee picking, roasting, and brewing but at least I feel a little more informed than before. Apparently the best kind of coffee is 100% arabica, from the high lands, and dried naturally for at least 6 hours! Also, light brew is usually of better quality than dark brew because the flavor as well as the caffeine are at its fullest. The darker the brew the longer the coffee bean was roasted, meaning it gets more flavorful but it loses its caffeine and can be of poorer quality because after a while the bean is just very burnt. Who knew!
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