Introduction of El Llano Information of Don Orlando processing Plant in Hesta Manor, Costa Rica

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Traditionally, Costa Rica prides itself on its washed coffee-picking ripe red-purple berries by hand and tightly controlling the soaking and fermentation process. Not much and not a lot of fermentation makes the coffee a perfect balance between clarity and complexity; even if Costa Rican beans are the best washed beans in the world today, I believe many people will agree.

However, in recent years, this tradition is no longer dominant-the new "dry" treatment has become a trend, and micro-processing plants have been set up one after another. Because the water consumption is only 5% of that of traditional washing plants, and there is no need for huge sinks and exposure fields-these micro-treatment plants can be far away from the riverbank; at the same time, the investment required is relatively small, so that many independent estates or small cooperatives can afford it. More importantly, with the new treatment method and the courageous manor owner, a kind of "honey-treated coffee" with low acidity, high complexity and rich sweet flavor has become the target of competition in the coffee industry in recent years. In recent years, the outstanding ones have shone brilliantly in the major competitions, which have greatly enhanced the international reputation of the estates-for example, Brumas, Herbazu, Helsar, Las Lajas, Don Mayo, Montes de Oro.

Because the characteristics of honey-treated coffee depend to a high extent on the setting of the pulp scraping machine-the more pulp you retain, the more obvious the characteristics of honey treatment. Of course, it takes a bit of risk to produce the most honey-treated coffee, because the more pulp you retain, the higher the risk of overfermentation. It may be the microclimatic conditions of the location of the treatment plant (sunshine / rainfall probability / air humidity.) Or it is the skill of the processor, or it may be purely the preference of the processor. So even coffee, also known as "Honey Coffee", actually has varying degrees of honey-treated features.

The flavor of this batch of beans belongs to the moderately high honey treatment: low acidity, rich sweet aroma, high thickness and complexity; compared with the existing Herbashi and Jinshan treatment plants, the honey treatment features are relatively obvious, and similar to Lajas, but still significantly lower than Brumas. You can obviously feel this when you have a single product. I believe that the addition of espresso to espresso will bring a lot of unique sweetness of honey treatment.

English product name: Tarrazu El Llano Y-Honey

Country: Costa Rica

Producing area: Tarazhu

Rating: SHB

Producer: Tang Mayo processing Plant

Treatment method: yellow honey treatment

Variety: Kaddura (Caturra)

Altitude: 1500-1950 m

Harvest period: December of each year to March of the following year