Effect of hand flushing temperature of coffee bean treated with honey on flavor

Geographical location of Costa Rica

Costa Rica is one of the famous coffee producing areas in the world. The coffee produced is full of particles, ideal acidity and unique strong flavor. The washed Arabica coffee beans are bright and fragrant, as clear as wind chimes swaying in the breeze, mild acidity and sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good, which is a major feature of Costa Rican coffee.

When drinking honey-treated coffee beans for the first time, the editor was completely amazed. Costa Rican coffee beans treated with honey have increased sweetness, low acidity and become more elusive in taste.

Honey treatment method: refers to the coffee beans in the washing method to remove the peel and flesh of the step, select the remaining part of the pectin pulp to carry out a fermentation process, this kind of treatment is honey treatment. The key to honey treatment lies in the amount of flesh retained. The more it is retained, the more obvious the characteristics of honey treatment will be.

This treatment is very common in places of origin such as El Salvador and Costa Rica.

Comparison of hand punching parameters

95 °: soft taste, sweet honey taste mixed with this low acid in the mouth, only sweet in the middle, but still smooth taste, the final aftertaste is a sudden outbreak of honey flavor, on the whole, high temperature extraction is suitable for SOWDEN brewing most coffee beans, taste stable, rich layers.

87 °: the smooth taste still exists, the acidity of low temperature extraction increases obviously, the entrance is soft malic acid, the middle turns sweet, with floral aroma, and the final rhyme has obvious sweetness, which is more prominent in acidity.