Costa Rica Day Saudi Arabia Manor Honey treated Coffee Flavor and Taste description

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■ country: Costa Rica

■ Manor: Japanese Saudi Arabian Manor

■ producing area: Central Valley, San Isidro de Heredia, Central Valley

■ treatment: honey treatment

■ harvest time: arrive in 2014

■ varieties: Caturra, Catuai

■ appearance: 17-18screen

■ level: SHB

Costa Rica is located in the Central American isthmus and is regulated by Pacific and Atlantic currents and sea winds at the same time, plus many towering volcanoes up to 2000 meters above sea level. Let the coffee berries grow slowly in the most fertile pozzolanic soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor. Coffee trees were first cultivated on the slopes of the Poas and Barva volcanoes, today known as the Central Valley (Central Valley), and after years of development At present, there are seven main coffee cultivation areas: Tarrazu (Tarazhu) 1300-2000m, Tres Rios (Sanhe region) 1400-1800m, Occidental Valle (West Valley) 1200-1650m, Central Valle (Central Valley) 1200-1600m, Orosi (Eurosi) 900-1200m, Brunca (Blanca) 800-1200m, Turrialba Valle (Duriaba Valley) 600-900m. Costa Rican coffee beans are graded in a total of seven grades at altitude: 1. Very hard bean SHB elevation (ft) 4500, 2. Hard bean HB elevation (ft) 4000 Murray 4500, 3. Semi-hard bean SH elevation (ft) 3500 Murray 4000, 4. Super high-grade washed beans EPW elevation (ft) 3000ml 3500,5. The PW elevation of high-quality washed beans (feet) 2500 Murray 3000, 6. Super good washed bean EGW elevation (ft) 2000 Murray 2500, 7. Good washed beans GW elevation (ft) 2000

Costa Rica prides itself on its washed coffee-picking ripe red berries by hand and tightly controlling the process. No more or less fermentation makes coffee a perfect balance between clarity and complexity; even if Costa Rican beans are the best washed beans in the world today, I believe many people will agree. However, in recent years, this tradition is no longer dominant. With a decrease in acidity and an increase in complexity, the sweet-smelling "honey-treated coffee" has become the target of competition in the coffee industry in recent years. Because the characteristics of honey-treated coffee depend to a high extent on the setting of the pulp scraping machine-the more flesh you retain, the more obvious the characteristics of honey treatment. Of course, it is more or less risky to produce the most honey-treated coffee, because the more pulp you retain, the higher the risk of overfermentation. Perhaps it is the microclimatic conditions (sunshine / rainfall probability / air humidity) where the treatment plant is located, which also tests the ability of the processor.

The flavor of this batch of beans is medium strength, low acidity, rich sweet aroma, changeable sweetness, and full of honey and peach flavor-Italian style or hand flush are very suitable.

Costa Rica Day Saudi Arabian Manor 2014-86.5

■ recommended baking degree: shallow baking (city)-medium and deep baking (full city+)