Costa Rican honey processing rose summer hand data Costa Rican honey processing rose summer coffee how to drink

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Yellow honey flushed by hand. 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 91mi 93 degrees water temperature, first water injection 30g water, carry on steaming for 27 seconds, injection to 105g water cut off, wait for powder bed water to half, then water injection, slow water injection until 225g water volume, no water powder ratio at 1:15, extraction time at 2:00

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.

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

When it comes to growing coffee beans in Rose Summer, many people will be fascinated by their wonderful fragrance of flowers and rich sweet and sour fruits. Even in 2015, there was a whirlwind of Panamanian summer, so many people mistakenly thought that rose summer belongs to the coffee bean species of Panama. In fact, rose summer seed was first discovered in Ethiopia in 1931. Later, after a series of transplanting and cultivation, it was able to have a rosy summer world in other countries and regions.

Costa Rican rose summer will be a bit more mellow than Panama rose summer, if Panama rose summer is like Xiaoqing's new style, then Costa Rican rose summer is introverted.

Costa Rica is located in the Central American isthmus, latitude 10 °north, longitude 84 °west. It faces the Caribbean Sea to the east and the North Pacific Ocean to the west. Costa Rica is located in the volcanic belt of the low latitudes of Central America, and the central plateau and mountains are about 800m above sea level. It is suitable for coffee growth. Costa Rican coffee has always been famous for its well-balanced, clean, clear and berry-flavored fruit acid. Excellent Costa Rican coffee finishes with spicy and cocoa flavors. The most famous large planting area in the country is Tarrazu, which is near the capital San Jose. Tara Zhu producing area has the highest average latitude and excellent climate and soil conditions, which makes Tarazhu the most famous and generally recognized coffee producing area in Costa Rica. Sanshui River (Tres Rios) is a famous small producing area in Tarazhu producing area. Boutique Coffee the most famous Costa Rican single estate coffee in the world is the La Minita estate in Tarazu District, which produces only 160000 pounds a year.