Costa Rica La Guaca Treasure Manor Black Honey processed Fine Coffee Bean Flavor, Taste and aroma

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

Production area Brenka (Brunca)

Grade SHB

Producer R é gulo Gerardo Ure ñ a Chac ó n

Treatment of black honey

Variety kaduai (Catuai)

1600 meters above sea level

Black Honey treatment of La Guaca Treasure Manor in Costa Rica

Flavor:

Sherry, dried berry notes, purple grapes, sweet cherries,

Melon, molasses, vanilla, peach, rich sweet and sour feeling

2016 black honey army from Costa Rica is coming!

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

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.

*

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.

*

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.

*

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.