Costa Rican Coffee Mozart raisin double Honey treatment Etala Zucanette Manor

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Country: Costa Rica

Grade: SHB

Producing area: Tarazhu

Baking degree: medium baking

Treatment method: grape class dried, double fermented honey treatment

Variety: Huang Kaduai

Manor: Carnett Manor

Flavor: sweet and colorful fruits, honey, toffee

Although Costa Rica has won the recognition of coffee gluttons through honey-treated coffee beans, it is also closely related to Costa Rica's superior geographical and climatic conditions, and the selection of Arabica varieties of coffee. Costa Rica's high-quality coffee beans are called "very hard beans" (SHB), and the quality of hard beans (HB) and slightly hard beans (SH) decline in turn, and this is also the way it is graded. Extremely hard beans grow at an altitude of more than 1500 meters, and altitude always represents the quality of coffee, and high altitude means better quality. In addition, due to the high altitude drop caused by sufficient rainfall, is very beneficial to the growth of coffee trees; and high altitude night temperature is low, resulting in slow growth of trees, so that coffee fruit better absorb more nutrients, coffee flavor is also richer.

Its three most famous producing areas are Tarasu, south of the Costa Rican capital SanJose, as well as the producing areas of the Central Valley and the western valley. There are many excellent independent estates, all of which are carefully cultivating more fine washed and honey-treated coffee beans. let's hope that Costa Rica will bring us more honey-treated coffee surprises.

We usually see the treatment of honey: yellow honey, red honey, black honey.

[double fermented honey treatment] treatment method: [100%] the sticky layer is retained and anhydrous, and on the day of harvest, the sticky layer is preserved after peeling, and then dried in the sun. Huang Kaduai, a unique variety of black honey in the manor, is named raisin treatment, and the sweetness is excellent due to the rich changes in the overall taste and full greasy feeling coupled with cleanliness.

This batch of famous Tarasu, Canet, from Costa Rica is located in the highest production area of Costa Rican Tarrazu coffee, which is the most intensive fruit growing area in Costa Rica. The owner of the manor mainly grows passion fruit, but the amount of coffee is very small. Only coffee is grown in a special area, taking special care, picking only ripe yellow coffee fruit, and the unique variety of Huang Kadu honey in the manor is named Bach. The overall taste is rich and varied with a full sense of grease and good cleanliness! The sweetness performance is excellent, the acidity of berries to citrus fruit changes, the level is rich and changeable.

Yellow Catuai, a hybrid of Mundo Novo and Caturra, was first bred in 1949 by the Institute of Agricultural Research in Kangana, Brazil. Huang Kaduai, like Red Kaduai, has high disease resistance and is suitable for planting at high altitude. both kinds of Kaduai have a delicate and clean sour taste, double fermented honey treatment: through machine adjustment. The flavor is richer and sweeter than yellow honey, red honey and black honey.

[treatment]: raisin honey treatment\ double fermented honey treatment

[baking degree]: moderate baking

[dried incense]: cherries, berries, plums, strawberries, peaches, jasmine

[wet fragrance]: flower and fruit aroma, sweet and delicate, lemon, citrus, berries with slightly sour wine

[sipping]: sweet and colorful fruits (strawberry, apple, grape, citrus) unforgettable taste of honey and toffee, silky and creamy mellow (such as the long finish of Darjeeling black tea)