A honey-treated coffee from El Higueron Manor in Costa Rica won the eighth place in Costa Rica's COE.

El Higueron Manor

El Higueron Manor is located in the Lourdes Mountains of PARRITILLA Heights, the eighth winner of Costa Rica COE in 2016. At the top of the Lourdes Mountains, above 1700m above sea level, is a small paradise for El Higueron landowners, including a coffee plantation and a forest, where there is a huge and beautiful tree called "Higueron".

El Higueron Manor has won the following awards:

2016 Costa Rica COE eighth place

2008 Costa Rica COE 18th

The total output of El Higueron Manor is 400 bales (60kg/ bags). The owner of the estate is called Mar í a Mayela Quesada Rodr í guez, and the soil belongs to this family as early as 1989. The Mar í a family with the dream of Costa Rican coffee began to upgrade and improve its processing equipment in 2005. In order to become the most competitive coffee farm in Costa Rican boutique coffee, Mar í an also began to establish its own coding system. In 2008, the estate participated in the COE for the first time and won 18th place in the country.

In May this year, El Higueron Manor won the eighth place in Costa Rica COE for a honey-treated coffee, and it is worth noting that Mandarina, another farm of Mar í a, is also in the top 10 (seventh) of this COE. This year, the two coffees of Mar í an in the top ten of COE are treated with honey.

In the manor of Mar í a, coffee cherries are strictly picked, and coffee farmers are only allowed to pick ripe red fruits and dry them in the sun bed to ensure the perfect moisture content of raw beans. Mar í a said that it was hard work with both hands and years of love for coffee that sent both of their coffees into the top 10 of the COE.

ASOPROAA is the coffee farmers' association of Asrell and Acosta counties in Costa Rica. ASOPROAA is located in Acosta County in the Tarazu region of Costa Rica. It is committed to integrating micro-batches and promoting the cooperation of small farms so as to establish a better sustainable ecological planting and management system of coffee.

At present, there are 200 manufacturers / coffee farmers in ASOPROAA, and the annual output of the association is between 16000 and 20000 packs (60kg/ packs). In fact, ASOPROAA is an association for producing quality small batches of coffee. Farms that join ASOPROAA will send most of their coffee cherries to other places for processing, while leaving the best coffee cherries to be sent to ASOPROAA.

Honey treatment originated in Costa rica. to put it simply, honey treatment is a way to treat coffee with pectin and endocarp after the peel and flesh are removed. The key to distinguish between different honey treatments lies in the choice of the remaining pectin: retaining the proportion of pectin and drying speed and method.

Yellow honey (Yellow Honey): 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.

Red honey (Red Honey): about 25% of the pectin is removed; it dries longer than yellow honey, and reduces the time spent in direct sunlight, even in shading sheds, lasting about 12 days. Black honey (Black Honey): hardly removes pectin; dries for the longest time, lasting at least 2 weeks, using a covering to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully.

This product is treated with Black Honey, with high sweetness. Through full sugar conversion, this batch of coffee has a unique sweetness, such as honey. Packaging for 35KG packaging, with food-grade plastic inner bag protection. The appearance and quality of raw beans are better and more stable.