Costa Rican honey treats rose summer correctly drinks French honey treats rose summer coffee bean price

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style )

Breed: summer rose

Treatment Plant: Otisgang Rock Treatment Plant

Flavors: Scented tea, rose hips, green grape

Costa Rica's Meil process (also known as honey process) is unique. Lao Li also recently got this Costa Rican red honey treated bean, only to come up with Costa Rica's unique method of Meil treatment.

Hand-washed yellow honey. 15g powder, medium fineness grinding (small Fuji ghost tooth knife 3.5 grinding), v60 filter cup, 91-93 ℃ water temperature, the first injection of 30g water volume, 27 seconds stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then slowly inject water until 225g water volume, the tail section does not, water powder ratio 1:15, extraction time 2:00

Otisgang Rock Manor Introduction

Costa Rica Otisgang Rock Treatment Plant is a Costa Rican upstart estate, a family cooperative founded in 1994, but did not create its own treatment plant until 2005, and is now 17 years old. Otisgang Rock Treatment Plant is located about 5km north of Tarrazu San Marco Town. Under it, there are ten coffee estates including Arno Manor, distributed on the hillside of 1500--2000 meters above sea level, all of which are classified as SHB highest grade.

Otis 2000 m Manor Geisha/Rose Summer Seed gold honey treatment

Flavor: Dry fragrance is delicate spring tea aroma mixed with a little orange peel and chocolate, flower tea, rose hip, green grape flavor, with temperature changes gradually revealed, lemon, peach juicy sweet, lingering orange chocolate

Factory Name: Coffee Workshop Address: No. 10 Baoanqian Street, Yuexiu District, Guangzhou City Contact: 020-38364473 Shelf life: 90 Net content: 100g Packing method: Bulk coffee beans Ripe degree: Coffee ripe beans sugar: sugar-free Origin: Costa Rica Roasting degree: Light roasting

When it comes to coffee beans grown in summer, many people will be dumped because of their wonderful flowers and rich fruits. Even in 2015, the cyclone of Panama rose summer was blown up, so many people mistakenly thought that rose summer was not a coffee bean species exclusively belonging to Panama. In fact, rose summer seeds were first discovered in Ethiopia in 1931. Later, after a series of transplanting and cultivation, they were able to have rose summer heaven and earth in other countries and regions.

Costa Rica rose summer will be a little more mellow than Panama rose summer, if Panama rose summer is like a small fresh style, then Costa Rica rose summer is a restrained style.

Costa Rica is located in the Central American isthmus, at 10° N and 84° W. Caribbean Sea to the east and North Pacific Ocean to the west. Costa Rica is located in the volcanic belt of low latitudes in Central America, the central plateau and mountains are about 800- 2000 meters above sea level, suitable for coffee growth. Costa Rica coffee has always been very balanced flavor, very clean, very clear, with berry flavor of fruit acid known. Excellent Costa Rican coffee finish with spice and cocoa flavors. The most famous large plantation area in the country is Tarrazu, near the capital San Jose. Tara bead production area has the highest average latitude, excellent climate and soil conditions, making Tara bead the most famous and generally recognized as the best coffee production area in Costa Rica. Tres Rios is a famous small production area in Tara bead production area. The most famous Costa Rican single-estate coffee in the world of fine coffee is La Minita Estate, which produces only 160,000 pounds a year.

Costa Rica Tarrazzu Honey Geisha

Country: Costa Rica

Grade: SHB

Production area: Tara Pearl

Degree of baking: Light baking

Processing method: honey processing

Honey treatment:

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

Characteristics of honey treatment methods:

Test the sugar content before picking, only pick coffee fruits with sugar content of 21- 22%; honey treatment and other processing methods are different, and dry on AFRICAN BED (drying bed). If it is dried directly on concrete or on the ground, it is easy to scratch the coffee beans when turning, resulting in bacterial damage. Direct earthy sunlight also gives coffee beans an earthy taste.

Taste difference between honey treatment and washing treatment:

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

Honey treated beans need to be ventilated well when dried, otherwise the pectin mucosa retained is easy to ferment or moldy, resulting in odor.

We usually see honey processing methods are: yellow honey, red honey, black honey