The award-winning record of Yelsa processing Plant in Costa Rica introduces the classification basis of honey-treated coffee.
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Costa Rica is an exemplary producer of fine coffee and micro-batches of coffee. More than a decade ago, many coffee farmers began to set up their own micro-processing plants; by constantly improving the quality of their coffee beans year by year and keeping them different from ordinary commercial beans, they can get better prices and provide more excellent raw coffee beans in the market.
Yelsa treatment plant is a standard medium-sized processing plant in Costa rica. it is not only a model of local treatment plant, but also a model of international listing. In 2007, it received a high rating of Cup of Excellence (CoE) 91.37. in 2010, it was famous for its good results of the second runner-up in 2010. in August, September and October of the same year, Coffee Review scored 92 points for three consecutive months in 2011. The Canadian Coffee Masters Championship won the championship with 651 points and represented the country in the Vienna World Series the following year. In 2012, Coffee Review scored another 91 points for this batch of raw coffee beans, which once again proved the extraordinary value of raw coffee beans produced by the Yelsa processing plant.
According to the proportion of retained pectin, the classification of honey treatment can be divided into:
White Honey honey retains 20% pectin.
Yellow Honey yellow honey retains 50% pectin.
Red Honey red honey basically retains all pectin.
Black Honey black honey basically retains all pectin and dries at a slightly higher temperature at low altitude. It is covered with slight fermentation in the first 24 hours, and then the drying process is transferred to an African drying bed for drying.
Taste analysis: floral aroma, apple, maple sugar, roasted almonds
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