Costa Rican double fermented raisin treatment, Costa Rican coffee worth a try

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[Double fermented honey treatment] Treatment method: [100%] The treatment method of retaining the viscous layer and no water. On the day of harvest, the method of peeling and retaining the viscous substance is carried out, and then dried. The black honey treatment of the unique variety of Huangkaduai in the estate is named raisin treatment. The overall taste is rich and full of fat feeling plus cleanliness. The sweetness performance is excellent.

This batch is produced in Costa Rica's famous Tarrazu, Canet is located in Costa Rica's Tarrazu coffee growing area, which is the most concentrated fruit growing area in Costa Rica. The manor owner mainly grows passion fruit, the amount of coffee is quite small, only in a special area to grow coffee, take special care, only pick mature coffee yellow fruit, the manor's unique variety of yellow kaduai honey treatment named Baha, the overall taste of rich changes and full of fat feeling plus cleanliness! Excellent sweetness performance, berry to citrus fruit acid changes, rich and varied layers

Honey processing, called the Honey Process or Miel Process, is a method of drying the fruit with the endocarp after peeling the pulp. Coffee plantations in Costa Rica, Panama and Guatemala all use this treatment.

The honey treatment method began in Costa Rica as a method tried by local coffee farmers to improve the quality of coffee beans, and slowly spread to other countries. So why did Costa Rican farmers try this process? Since farmers earn most of their income from trading coffee beans, the better the quality of the beans, the more profitable they are, so it's no surprise that farmers keep trying new processing methods.

For a coffee producing area, there are three ways to improve the quality of coffee beans: first, improve the processing method; second, change the tree species planted; and third, improve the soil of the farm, which is the migration farm. But just like when we extract coffee, we will first adjust the extraction amount, pressure and temperature before changing the amount of coffee powder and grinding degree. We will first choose to change the conditions that can save time and cost as much as possible. Changing tree species and moving farms is time-consuming for farmers, so improving processing methods is their first choice.

Requirements for honey treatment:

Honey treatment is a complex, time-consuming and difficult processing method.

The first step is to select the best fruit, then peel off the flesh to leave the endocarp, which is the core of the honey treatment. The endocarp is rich in sugar and sourness, which slowly penetrate into the beans during drying.

The second step is drying, which is also the most important condition for producing high-quality coffee beans. The drying time is very important, if the time is short, the sweetness is not good; after a long time, the coffee will be moldy, and extra care is needed.

Photo from Cupping Spoon

What is the difference between yellow honey, red honey and black honey?

According to the thickness of pectin removal, the length of sun exposure (or drying thickness), the frequency of turning during drying, etc., honey treatment is divided into black honey, red honey, orange honey, yellow honey and white honey.

According to the thickness of pectin removal is divided into black honey, red honey, yellow honey:

Black honey: almost no pectin removal, so the longest drying time, need to last more than 14 days, in order to avoid drying too fast, will use a cover to block too strong sunlight, so that sugar conversion more fully.

Red honey: remove 25% pectin (specific practices vary from manor to manor), sun lasts for about 12 days, and shade may be used during the process

Yellow honey: remove 40% pectin, accept the most light drying, lasting about 8 days

There are also black honey, red honey and yellow honey according to the frequency of turning when drying.

For example, Costa Rica's Las Lajas Estate, 100% pectin retention,[yellow honey]: coffee placed on a shelf and turned once an hour;[red honey]: coffee turned several times a day, not as frequently as yellow honey;[black honey]: turned once a day.

For example, in El Salvador Glory Manor, yellow honey and white honey retain 20-30% pectin, depending on the drying thickness and turning times,[yellow honey]: thick layer drying, less turning times, drying time;[white honey]: thin layer drying, turning times, drying time is short.

orange honey

This is derived from traditional honey processing methods.

The fully ripe fruit is picked, picked, and pulped, just as it is washed, but with the exception of a certain amount of pulp juice, which is then dried in the sun bed and left on the "parchment." Leaving a certain amount of juice behind creates a brighter flavor for the coffee.

Brief summary:

Sweetness: Black honey> Red honey> Yellow honey> White honey

Cleanliness: White honey> Yellow honey> Red honey> Black honey

Balance: red/yellow honey> black/white honey