The Secret of Costa Rican Honey processing Coffee Color-suggestion of Costa Rican Coffee hand-flushing parameters

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Costa Rica is one of the familiar coffee producing areas, and you must often see beans like XX Manor / processing Plant Honey treatment in Costa Rica.

Speaking of which, someone may raise his hand and say, "teacher, I know!" Honey treatment is the beans treated with honey!

Cough... In fact, many people are misled by the name, honey treatment is not to add honey, but in the process of processing through the pulp fermentation, and then create a molasses-like sweetness.

Strangely, we often see a color in front of the Costa Rican honey treatment, with black honey, red honey, yellow honey and white honey. What does it mean?

What kind of coffee producing area is Costa Rica, and how does it develop a powerful method of treatment?

Including the secret of honey treatment color, I will tell you one by one.

Costa Rican coffee beans are one of the coffee producing areas familiar to coffee drinkers. They are located in the isthmus of Central America. At the same time, they are regulated by Pacific and Atlantic currents and sea breezes. They are towering volcanoes up to 2000 meters above sea level. Coffee berries are slowly brewed in fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor.

At present, Costa Rica has eight main producing areas, namely: Guanacaste, West Valley, Central Valley, Turrialba, Orosi, Tres Rios, Tarrazu and Brunca. Costa Rica can be divided into two seasons each year, with the dry season from December to April, when coffee is harvested, and the wet (rainy) season from May to November.

According to ICO, Colombia can produce about 1.6 million bags of Arabica coffee a year, which is not as good as that of Central American countries such as Guatemala and Honduras, but is much higher in quality and price.

In the early days, most of the coffee beans in Costa Rica were famous for being washed. The processed coffee beans had elegant green apple acidity and clean flavor.

However, there is a great need for the use of water resources, which is not only expensive, but also has a great environmental impact.

In recent years, Costa Rica has made great efforts to develop honey treatment, and many micro-processing plants have been set up one after another.

The manor will harvest coffee beans with full maturity and good quality, in order to save water resources, use a pulper to remove the outer peel, use a scraper to adjust the scraping degree of the pulp, and place the peas with pectin on the so-called African scaffolding for sun exposure.

It is also necessary to maintain proper ventilation in the drying process, otherwise the failed honey treatment will easily have an uncomfortable smell of excessive fermentation.

The water consumption of honey treatment is only 5% of that of traditional washing plants, and it does not require huge sinks and exposure fields, and the investment required is relatively small.

Unlike the traditional washing method, the honey treatment method removes all the pulp first, but retains the right amount of pulp for fermentation.

In addition to effectively reducing the acidity of the coffee, it also makes the coffee taste sweeter with ripe fruit and richer sweetness on the taste, breaking away from the limitation of traditional washed coffee beans.

The sweet-smelling "honey-treated coffee" has become the target of competition in the coffee industry in recent years, and the outstanding ones have greatly enhanced the international reputation of the estates in recent years.

Many people will wonder why the honey treatment in Costa Rica has different colors.

This is the more sophisticated honey treatment developed by Costa Rica in recent years. Costa Rica has introduced many advanced machines that can control the proportion of peel and pulp removal, including white honey, yellow honey, red honey and black honey treatment. the difference between them is the amount of flesh retained.

The least flesh left is the white honey, which is closest to the washing method, leaving only about 20% of the pulp, with clean flavor and bright acidity.

Followed by yellow honey (40% pulp), red honey (60% pulp), and black honey left the most pulp, about 80%, compared with other honey treatment, it is relatively close to the sun method, sweetness is more obvious, the flavor is also more yuan.

The success or failure of this technology lies in controlling the degree of residual pulp and fermentation. The more pulp remains, the sweeter the coffee beans will be after treatment, creating a different flavor.

It seems that the longer it ferments, the better it tastes, and it's not entirely true.

Because the fermentation of honey treatment is the pulp exposed state, so the fermentation speed is much faster than the sun method, if it is not handled well, the fermentation is excessive or uneven, the flesh is rich in black honey, the flavor will be too alcoholic, the taste is very uncomfortable.

Therefore, it is indeed a great knowledge to choose what kind of pulp proportion to use, but also depends on the flavor of the coffee fruit and the fermentation control technology of the processing plant.

In recent years, the development of the world of Costa Rican honey treatment has also made many estates shine internationally, bringing more foreign exchange to Costa Rica and enabling coffee farmers to make better profits. it also makes the impression of Costa Rican coffee more impressive, please climb another tall building.

In recent years, more and more countries have followed the example of Costa Rican honey treatment, and people are becoming more and more blessed.

Suggestion of hand punching parameters

The treatment of Costa Rican honey by hand. 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the amount of water in the powder bed to reach half and then water injection, slow water injection until 225g water, no water powder ratio at the end, 1:15, extraction time 2:00