Tarazu Tangmeo Manor in Costa Rica describes the flavor of honey-treated coffee

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Name: Don Mayo Honey

Producer: Beneficio Don Mayo Treatment Plant

Production area: Tarrazu

Soil: Lateritic origin

Breed: Caturra

Production season: December 2008 ~ March 2009

Treatment: honey treatment

Aspiring to be the leader in Costa Rica coffee, Don Mayo Processing is a young processing plant despite its 15-year-old history-the family cooperative was founded in 1994 but did not set up its own processing plant until 2005. The plant, located approximately five kilometres north of the town of Tarazu-San Marcos, is responsible for developing processing technologies and performing post-harvest processing for the ten coffee estates that it has joined; all of Don Mayo's coffee is SHB grade due to the fact that these estates are located on slopes between 1500 and 1950 metres above sea level.

Costa Rica has traditionally prided itself on its washed coffee-hand-picked ripe reddish-purple berries and carefully controlled steeping and fermentation. Not too much fermentation gives the coffee a perfect balance of clarity and complexity; many people would nod their heads today if Costa Rica's beans were the best washed beans in the world.

However, in recent years this tradition has lost its dominance--newer and more radical "dry" processing methods have become popular, and micro-processing plants have been established. Because water consumption is only 5% of traditional washing plants, and do not require large tanks and insolation fields-these micro-plants can be far away from the river bank, and the investment required is relatively small, so that many independent farms or small cooperatives can afford it. More importantly, the new treatment method coupled with the bold owner of the estate, a low acidity, increased complexity, sweet and fragrant "honey treatment coffee" has become the subject of competition in the coffee industry in recent years; among them, the best in recent years in the major competitions, greatly enhance the international reputation of each estate-for example: Brumas, Herbazu, Helsar, Las Lajas, Don Mayo, Montes de Oro…

Since the character of honey-treated coffee depends highly on the setting of the pulp scraper-the more pulp is retained, the more distinct the character of honey-treated coffee. Of course, to produce the most honey-treated coffee requires some risk, because the more pulp is retained, the higher the risk of over-fermentation…Perhaps it is the microclimate conditions of the processing plant location (sunshine/rainfall probability/air humidity…), or the skill of the processor, or it may be purely the processor's preference…so even coffee that is also called "Honey Coffee" will actually have different degrees of honey-treated characteristics.

The flavor of this batch of beans belongs to the honey treatment with moderate high degree: low acidity, rich sweet aroma, high thickness and complexity; compared with the existing Herbash and Jinshan treatment plants, the honey treatment characteristics are relatively obvious, and the degree of Lahas is similar, but still significantly lower than that of Blumas. You can obviously feel this when you are a single product. I believe that adding espresso coffee will definitely bring a lot of sweet fragrance unique to honey treatment.