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

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Las Lajas Estate Black Honey

Country: Costa Rica

Product name: Ras Lajas Manor Black Honey treatment

Producing area: central valley

Grade: SHB

Treatment method: black honey treatment

Altitude meter

Variety: Caturra & Catuai

Flavor description: dried pineapple, fruit wine, black sugar, long-lasting and full-bodied, Body thick

The exquisite sun and honey treatments that are quite popular in Costa Rica

La Lajas Manor is one of the earliest manors to carry out systematic research and treatment.

It has been a favorite coffee farm for global buyers for many years.

La Lajas Manor is currently owned by Francesca, the third-generation owner of the manor.

(Francisca Cubillo)

Co-operated with his wife Oscar

The manor is located in the Central Valley producing area (Central Valley) not far from the capital.

Quite close to Poas Volcano Volcano

The altitude is between meters, and the annual output is about 55200 kilograms.

Many years ago, Francesca, the owner of the manor, had been hoping to improve the flavor of the coffee in the manor.

At that time, the vast majority of coffee farmers in Costa Rica

The traditional washing method is generally adopted.

To supply the needs of the American and European markets, so the landowners began to study

And improve a lot of equipment in the manor.

In order to better meet the needs of sun and honey-treated coffee.

During the harvest phase, the landowner uses a sweetness detector (BRIX).

Screening the red fruits of coffee up to the standard

At the same time, set up its own washing treatment station for coffee treatment.

Finally, it is placed on the African scaffolding for subsequent exposure.

In the coffee at the Laslajas manor.

The landowner treats honey and sun-dried coffee

It is divided into many different items by the expression of flavor.

In terms of honey treatment,

Farmers in Costa Rica mostly rely on washing treatment stations.

Peeling machine to control the amount of residual pulp

But Laslajas Manor decided to take a different approach.

That is, to retain the highest proportion of 100% of the flesh.

But control the time of exposure and turning on the African scaffolding.

To show different coffee flavors.

In the honey treatment, the manor owner divides the coffee into yellow honey, red honey and black honey.

Yellow honey treatment:

After the peel is removed,

Unified in the early morning placed on the African scaffolding exposure and immediately move.

Red honey treatment:

After the peel is removed,

Unified in the early morning placed on the African scaffolding exposure until after noon before turning.

Black honey treatment:

After the peel is removed,

Unified in the early morning placed on the African scaffolding exposure until the afternoon before turning.

As for the rule of sun treatment,

Plastic cloth shading way to deal with a lot of more detailed flavor performance black pearl:

The red fruit of the coffee harvested in the early morning

Place it on an African scaffolding and turn it regularly and expose it to 11.5% moisture content.

The whole process will take about two weeks.

Black Soul: the red fruits of the harvested coffee are placed on the African scaffolding in the early morning.

Turn regularly every day to expose yourself to the sun.

Shade with plastic cloth until the moisture content is 11.5%. The whole process takes about three weeks.

At the same time, the manor owner has strict requirements on the fertilizer materials of the manor.

All processes need to be planted and fertilized according to organic standards.

Organic compost is used throughout the manor, and organic standards are extended to include soil,

Shade tree and washing plant procedures.

After years of hard work, the Ras Lajas Manor

Has passed the Japanese JAS, American USDA and NOP organic certification.

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.