From Costa Rica to Miami, coffee’s popularity heats up again

April 7, 2015 2:23 PM

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At this old plantation along the slopes of the Poás volcano, a young tour guide pulls some of the few remaining cherries from the branches of hearty green coffee plants and delves into a detailed monologue about the various layers of the coveted produce — from the squishy fruit down to the seeds that ultimately get roasted, crushed and brewed.

Reynaldo González knows the subject well, having started as a field worker 10 years ago at the Doka Estate, situated just north of the country’s central valley region. He explains the difference between the two beans that grow inside the fruit known as a coffee cherry and the single beans found in t...

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