A brief introduction to the Market Price of Rosa Variety treated with Tara Zhuotis Gangyan Yellow Honey in Costa Rica

Variety: Rose summer

Treatment plant: Otis granite treatment plant

Flavor: scented tea, rose fruit, green grape flavor

Costa Rica's Meil treatment (also known as honey treatment) is unique. Lao Li also recently got the beans treated with Costa Rican red honey to supplement the unique method of Costa Rican Meil processing.

Introduction of Otis Gangyan Manor

Costa Rica Otis Gangyan treatment Plant is a burgeoning Costa Rican estate, the family cooperative was founded in 1994, but did not establish its own treatment plant until 2005, which has a history of 17 years. The Otis granite treatment plant is located at 5km, north of the town of San Marco in Tarrazu, with ten coffee estates, including Arnault, on a hillside of 1500m above sea level, all of which are the highest in SHB.

Treatment of Geisha / Rosa seed Golden Honey in Otis 2000 meters Manor

Flavor: dry fragrance is a delicate spring tea aroma with hints of orange peel and chocolate, scented tea, rose fruit, green grape, gradually showing with the change of temperature, the juicy sweetness of lemon and peach, and the finish of orange chocolate.

Factory name: coffee factory address: No. 10 Baoqian Street, Yuexiu District, Guangzhou City, contact: 020-38364473 shelf life: 90 net content: 100g packaging: raw and ripe coffee beans in bulk: whether coffee beans contain sugar: sugar-free origin: Costa Rica roasting degree: light roasting

Costa Rica Tarrazzu Honey Geisha

Country: Costa Rica

Grade: SHB

Producing area: Tarazhu

Baking degree: shallow baking

Treatment method: honey treatment

The treatment of honey:

After removing the peel and pulp, the coffee beans with pectin are dried. The key to distinguishing between different honey treatments lies in the remaining pectin: the proportion of retained pectin, drying time and drying method.

The characteristics of honey treatment:

When picking, we first test the sugar content and pick only the coffee fruits with a sugar content of 22%. Honey treatment is different from other processing methods and should be dried on an AFRICAN BED (tanning bed). If it dries directly on the cement or on the land, it is easy to scratch the coffee beans when turned, resulting in bacterial damage. Direct soil exposure can also give coffee beans an earthy taste.

The taste difference between honey treatment and washing treatment:

Higher sweetness, higher sugar content and higher alcohol thickness than washing (under the premise of the same baking degree)

Honey-treated beans need to be well ventilated when they are dry, otherwise the retained pectin mucosa is easy to ferment or mildew and cause bad smell.

We usually see the treatment of honey: yellow honey, red honey, black honey.