Hulia Sweet Manor in Huilan, Colombia introduces the classification basis of honey-treated Rosa

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Colombia's boutique bean producing areas are mainly in the south, more than 1500 meters above sea level, including San Augustin, Huila in Huilan province, Popayan, Cauca in Cauca province, Nari ñ o province, and Tolima province, all of which have delicate sour and raspberry aromas, caramel aromas and full sweetness.

Colombian boutique coffee is mostly from the southern producing areas, of which Hulia is the best and most indicative boutique coffee production area, where small farmers specialize in producing micro-batches of boutique coffee. Vera has excellent geographical and climatic conditions, the area has valleys surrounded by white clouds of the Andes Mountains, hundreds of years of volcanic ash-rich soil, giving birth to the best quality Colombian coffee, making it a regular winner of international competitions.

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: lavender, lime, grape, acidity is delicate and elegant, rich and varied, rich and juicy, meticulous