Introduction to the quality of the description method of taste and flavor in Costa Rica Huangmi Coffee Manor

Costa Rican coffee bean flavor Costa Rican yellow honey coffee manor taste flavor description treatment quality introduction

However, in recent years, a new method of "honey" treatment has become fashionable, because there is no need to invest in huge water tanks and drying fields, so that many independent manors or small cooperatives can afford it. With the application of this new treatment, a kind of "honey-treated coffee" with high sweetness, low acidity and complex taste has become the goal of the coffee industry in recent years. One of the best in recent years in the major competitions, so as to greatly enhance the popularity of the manor, Don Mayo is one of them.

The key to honey treatment lies in the amount of pulp retained. The more it is retained, the more obvious the characteristics of honey treatment will be. However, the risk of excessive fermentation will be higher, and the characteristics of each "Honey cofffee" will be different due to different conditions, such as the local climate (sunshine / rainfall probability / air humidity). Or it is the preference of the processor and has different processing characteristics, according to Nordic Approch, Seattle Coffee and Origin Coffee, the raw bean companies run by the big shot Tim:

Yellow honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable water content.

Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.

Black honey: hardly remove pectin; dry for the longest time, lasting at least 2 weeks, with a cover to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully. Until later, Costa Rica in order to strengthen the export of high-quality coffee to Europe, the United States, Japan and other countries. Just began to vigorously develop high-quality coffee and increase the added value of coffee exports.

At the same time, the government has set up a "coffee trust fund" to help coffee farmers in need tide over their financial difficulties and cultivate high-quality coffee. And in order to make coffee have better quality and characteristics, we used the popular honey treatment method in recent years to change the reputation of poor quality coffee. Therefore, the Costa Rican boutique coffee we are now exposed to is the fine processed honey beans of each of its estates. However, there are still coffee beans treated with ordinary sun water, but the quality and flavor are not so good, so they are not as widely traded as honey-treated beans.