Introduction to the flavor and taste of coffee treated with honey from Brumas Farm, the Honey King of Costa Rica

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Costa Rica is the most stable and best coffee in Central America, and its production has a very long history. It was exported to Britain as early as 1800 in the 19th century. Due to the narrow and long terrain, latitude, altitude, soil, rainfall, temperature and other natural conditions vary greatly, resulting in a rich variety of varieties, but the Robusta variety is prohibited by law, only Arabica is allowed, the common sub-varieties are Caturra Kaddura, Catuai Kaduai, Villa sarchi, Geisha, Bourbon bourbon, Villalobos, is the country with the most varieties. The more famous producing areas are Tarazhu, Sanshui River, Central Valley, etc.

The most common way of handling coffee beans in Central American countries is washing, but sun-dried beans and honey beans, which are the most popular in recent years, are emerging in more and more countries, a trend that began in Costa Rica. The main spirit of micro mill is to hope that each small farm can have its own system for handling beans, so that the collection, processing and bagging can be done by the farm itself, and its own coffee beans can be disposed of in the most suitable way, so that the farms with the best quality can get better profits, but it also means that small farms must be responsible for the coffee they produce and handle.

Costa Rican Brumas del Zurqui Estate Brumas is a great honey processing farm. In 2006, the best coffee was named the Honey King. The estate is located in the cloudy and foggy valleys of the Central Valley, at an altitude of 1350 to 1600 meters above sea level. Coffee has a light sweet taste of citric acid and honey.

Farm Farm name: Brumas del Zurqui Estate Blumas Farm

Producing area: Central Valley Central Valley

Country: COSTA RICA Costa Rica

Altitude: 1350-1600 m

Variety: Caturra Kaddura

Treatment method: honey treatment method

After removing the peel and pulp, take the thin mucous membrane on the top of the coffee to dry directly on the high bamboo shed of the bean drying farm, and then remove the shelled coffee with a machine. The aim is to increase sweetness and complexity

Flavor: peanut, hazelnut, pods, apple, honey, chocolate, toffee, black rice tea

Acid: lemon, citrus, mint, red plum, acid is a little old-fashioned, low-sweet, smooth and mild acid

Complexity and others: smooth milk fat, Xuanmi tea flavor, complex taste, residual rhyme acid glycolic acid, acid to sweet change curve is good, charcoal roasted a lot of tea after the cold coffee

Overall style attributes: medium strength, acid-sweet balance, tea flavor