Treatment method of grinding degree and baking degree of Costa Rican yellow honey Yelsa Rocadura boutique coffee beans

Factory name: Dazhen Coffee Qianjie Cafe location: Guangzhou Baoqian Street 10 manufacturer contact Information: 38364473 ingredients Table: self-baking shelf life: 90 net content: 227g packing: raw and ripe coffee beans in bulk: whether coffee beans contain sugar: sugar-free origin: Costa Rican coffee types: other roasting degree: moderate roasting

Costa Rica Helsar De Zarcero

Country: Costa Rica

Grade: SHB

Production area: West Valley

Baking degree: medium baking

Treatment method: yellow honey

Yellow honey treatment: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable water content.

Costa Rican coffee has always been regarded as a perfect type of classic flavor, balanced, clean and mild is its tone. This batch of Yerzaro treatment plant in the western valley is famous for its excellent natural geographical conditions and excellent regional planting management technology. the almost perfect classical flavor has a lively citrus flavor in the acidity. BlackBerry fruit aroma, acidity and taste thick, melon sweet taste smooth, drupe / micro-flower aroma, while the finish has a significant coffee flower aroma, is a taste of coffee full of Latin country style.

Varieties: Kaddura, Kaduai species

Processing plant: Yerzaro processing plant

Flavor: Brown sugar, almonds, black tea

Costa Rica is the country where coffee was first introduced into Central America and has a long history. The coffee organization has a complete system from production to marketing. Because it is located in the Central American Gorge, there are many volcanoes, it has the natural advantages of sunshine and land, and the climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, the coffee produced has the characteristics of local micro-climate and soil conditions, in terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as one of the world-class high-quality coffee.

Costa Rican volcanic terrain with fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall is one of the reasons why coffee has become one of the main agricultural products in Costa Rica. The seven major producing areas are: Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba and Brunca.

Costa Rica has a long history of cultivating coffee, but in the past 10 years, the new method of "dry" treatment has become fashionable, collectively known as "honey treatment", which uses the scraper to adjust the scraping degree of the pulp. The output shows a "honey feeling" from light to strong with the color from light to deep (white, yellow-red-white, yellow-red-black), with acidity and complex aroma. Each has its own depth and advantages. Located in the Naranjo producing area of the western West Valley region, the Herba processing Plant (Herbazu) is well known because it not only has its own coffee plantation, but also processes and produces raw beans for nearby estates and small coffee farmers.

Flavor: Brown sugar, floral aromas, almonds, black tea, oranges and sweet spices, mild acidity, syrup taste, good finish.