Costa Rica Mango Manor Black Honey treatment Blancariva processing Fine Coffee Bean Flavor

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Flavor description: dark berry notes, sweet peaches, purple grapes, syrup taste, solid and full sweetness

Costa Rita Mango Manor Black Honey treatment Blancariva treatment Farm

2017 black honey army from Costa Rica attacked.

Blessed are those who love extreme honey treatment.

Our company treats coffee with Costa Rica honey in the new year

There is a dense arrival in September.

The first wave of goods arrived.

It is the treasure manor that won the 33rd prize in last year's COE Cup.

The family has its own "Rivas people processing plant" to take the lead!

This is a personal visit by the commissioner of the importer of raw coffee beans in March this year.

Blanca producing area where international coffee people are seldom visited

Still staying at Zhuang's home for three days, I selected three kinds of black honey to treat raw beans:

(1) treatment of black honey in Treasure Manor (1650 m above sea level)

(2) treatment of black honey in mango manor (1550 meters above sea level)

(3) treatment of black honey in Torres Manor (1550 meters above sea level)

It's worth it for you in this wave.

Fall on their rich grape / longan dried fruit tone.

In the soup of melon / cherry / pepper spices mixed with syrup honey

Coffee has been rooted in Costa Rica for more than 200 years.

Although the land area is only the third to last among the producing countries in Central America, it is an indispensable and important role.

At present, the total population of Colombia is about 4.5 million, but there are as many as 400 million coffee trees.

Coffee exports account for 25% of the country's total exports.

According to local statistics, about 1% of the population is involved in the coffee-related industry chain.

It is not too much to say that coffee has changed the standard of living in this country.

Costa Rica has a unique natural environment

Fertile volcanic ash, mild and suitable temperature, and stable and abundant rainfall

Sufficient sunshine time during the day and significant temperature difference between day and night

It is one of the reasons why coffee has become one of the main agricultural products in Colombia.

They also produce different grades of raw coffee beans, from commercially affordable Arabica beans.

To the coffee raw beans from the Outstanding Cup Coffee Competition (COE)

There is also a palace-level geisha coffee variety (Geisha).

In addition, various post-processing methods are not clear, yellow, red and black.

The dazzling list is too numerous to mention.

The traditional classification method classifies Costa Rica into seven producing areas, from northwest to southeast.

Along with the inland central plateau

Western Valley (West Valley), Central Valley (Central Valley),

Tarasu (Tarrazu), Sanshui River (Tres Rios), Eurosci Orosi,

Brenka (Brunca), Duli Alba (Turrialba)

Some of them may be familiar to everyone in Taiwan's coffee market.

But with the evolution of boutique coffee

The norms of large producing areas can no longer satisfy the curiosity of lovers chasing high-quality coffee.

Resulting in more and more microzones.

Trace batches of small estates were unearthed.

Everyone's taste is not necessarily what they like.

You can consider buying a small amount and trying different baking degrees.

Soy beans in an explosion

Drop the beans at the end of the explosion.

Drop the beans from the end of the first explosion to the second explosion.

Touch the beans under the second explosion.

Put the beans into the second explosion for 10-15 seconds

The second explosion of dense beans

I hope you bakers can find a more favorite flavor.

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There's something I need to explain to you.

Coffee beans are agricultural products.

Will vary a little from year to year due to climate change.

If you feel a little different, please forgive me!

Consider other coffee beans next time.

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The greener the appearance of raw beans, the more moisture.

During the baking process, if the temperature drops too low during an explosion, it may not be cooked enough.

It is recommended to reduce moisture before baking (can be insolated for a few days or use a dehumidifier)

The more whitening parts, the less moisture.

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Some coffee beans are emerald green and have more flavor after baking.

Some are whitening and taste better after baking.

There are many skills in the baking process.

The same degree of baking but different curves of time and temperature

The taste is also slightly different, and everyone's favorite flavor is not necessarily.

You can try different baking degrees to see which one you prefer.