Description of flavor and flavor of coffee treated with black honey in La La Haas Manor, Costa Rica

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Description of flavor and flavor of coffee treated with black honey in La La Haas Manor, Costa Rica

Located in the central valley at the foot of the Po á s de Alajuela volcano, La La Haas Manor is one of the earliest manors to carry out systematic research and treatment. It is currently jointly operated by the third-generation manor owner Francesca (Francisca Cubillo) and his wife Oscar. The manor is 1300 to 1500m above sea level and has an annual output of about 55200 kg.

During the harvest stage of La Lajas Manor, the owner used the sweetness detector (BRIX) to screen the red fruits of coffee up to the standard, and set up its own washing treatment station for coffee treatment, and finally placed it on the African scaffolding for subsequent exposure. The owner of the manor divides the honey-treated and sunburned coffee into a variety of different items according to the flavor performance. in the case of honey treatment, the amount of residual flesh is controlled by the peeling machine at the water washing station, but the La Lajas estate decided to adopt another way, that is, to retain the highest percentage of 100% pulp but to control the time of exposure and turning on the African scaffolding to show different coffee flavor. In the honey treatment, the manor divides the coffee into yellow honey, red honey and black honey. The manor owner strictly requires that all processes should be planted and fertilized in accordance with organic standards, the whole manor uses organic self-made compost, and the organic standards are extended to include soil quality, shade trees and washing plant procedures. After years of efforts, Ras Lajas Manor has passed the Japanese JAS, American USDA and NOP organic certification.

This is the highest honey treatment, retaining all the flesh of the black honey treatment.

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* Commodity specifications

Country: Costa Rica

Product name: Ras Lajas Manor Black Honey treatment

Producing area: central valley

Grade: SHB

Treatment method: black honey treatment

Altitude: 1300 to 1500m

Variety: Caturra & Catuai

* Flavor: tropical fruits, mangoes, powder balls, brown sugar, high sweetness

* Baking: shallow baking ~ medium baking