Costa Rica Las Lajas Estate Black Honey Treatment Exposure and Turnover Frequency Create Unique Flavors

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Name: black honey of La Lajas Manor, Costa Rica (fruit wine flavor)

(Costa Rica Finca Las Lajas Black Honey)

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

Producing areas: central Valley producing area (Central Valley) Sabanilla de Alajuela

Manor: Ras Lajas Manor (Finca Las Lajas)

Variety: Caturra & Catuai

Altitude: 1300 to 1500 m

Grade: SHB micro-batch

Treatment: black honey treatment

Harvest time: NumberA

Certification: NCMA

Introduction to the manor:

In the exquisite sun and honey treatment that is now quite popular in Costa Rica, La Lajas Manor

It is one of the earliest manors to carry out systematic research and treatment, and has been a global buyer for many years.

A favorite coffee farm, La Lajas Manor is currently owned by Francesca, the third-generation manor owner.

(Francisca Cubillo) and his wife, Oscar, co-operate the estate at a distance

The Central Valley producing area (Central Valley), not far from the capital, is away from Poas Volcano.

The volcano is quite close, with an altitude of between 1300 and 1500 meters above sea level, with an annual output of about

55200 kilos.

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 generally adopted the traditional method of washing.

In order to supply the demand of the American and European markets, the landowners began to study and improve the interior of the manor.

A lot of equipment to better meet the needs of tanning and honey-treated coffee. During the harvest stage

The landowner uses the sweetness detector (BRIX) to screen the standard red fruits of coffee, and builds his own.

The water washing treatment station for coffee treatment, and finally placed on the African scaffolding for follow-up exposure.

In the coffee processed by the Ras Lajas manor, the manor owner uses honey-treated and sun-dried coffee

The expression of flavor is divided into a variety of different items, in terms of honey treatment, Costa Rican farmers

The amount of residual flesh is mostly controlled by the peeling machine at the water washing station, but the La Lajas Manor

Decided to adopt another approach, that is, to retain the highest proportion of 100% of the flesh but to control it on the African scaffolding.

Exposure and turning time to show different coffee flavor performance, in the honey treatment of the landlord

Divide the coffee into yellow honey, red honey and black honey.

Yellow honey treatment:

After removing the pericarp, the peel was placed on the African scaffolding in the early morning and turned immediately.

Red honey treatment:

After the peel was removed, the peel was placed on the African scaffolding in the early morning and exposed to the sun until after noon.

Black honey treatment:

After removing the peel, the peel was placed on the African scaffolding in the early morning and exposed to the sun until after the afternoon.

Yellow diamond

After the peel is removed, the raw beans with pulp will be opened and exposed to the sun on the mixed soil one day, and the other day will be black.

Cover with plastic cloth for shade and rest.

As for the rule of sun treatment, many more meticulous flavor expressions are processed by the way of shading with plastic cloth.

Black pearl treatment method:

The red fruits of the harvested coffee were placed on the African scaffolding in the early morning and regularly turned and exposed to the sun until

With a moisture content of 11.5%, the whole process will take about two weeks.

The method of dealing with the black soul:

The red fruits of the harvested coffee were placed on the African scaffolding in the early morning and turned regularly for exposure during the day.

A day with plastic cloth shade until 11.5% moisture content, the whole process takes about three weeks.

At the same time, in the manor fertilization materials, the manor owner strictly requires that all processes should be carried out in accordance with organic standards.

Planting and fertilizing, using organic compost throughout the manor, while extending organic standards to include

Procedures for soil, shade trees and washing plants. After years of hard work, the Ras Lajas Manor

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

The landowner insists on harvesting only ripe and red fruits, most of which are treated with honey and sun.

A way to enhance the sweetness of the coffee while placing it in an African scaffolding suntan to make sure the coffee

Can evenly receive sunlight and avoid excessive fermentation. The manor also actively acquires international organic at the same time.

Certification, has been certified by international organic institutions are the United States USDA, Japan AS, NOP.

This micro-batch of Ras Lajas manor black honey treatment comes from the famous production of high-quality beans.

La Lajas Manor is famous for its excellent special black honey treatment technology and excellent planting management.

Almost perfect classic flavor, showing perfect quality.