Introduction to Costa Rican honey-treated coffee-environmentally friendly fermented honey gives a good flavor of coffee!

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Costa Rica coffee beans are familiar with one of the coffee production areas, his geographical location is located in the Central American isthmus, while the Pacific Ocean, Atlantic Ocean currents and sea breezes on the climate regulation, but up to 2000 meters above sea level towering volcano, coffee berries that are fertile volcanic ash soil and high altitude cold environment slowly brewing and grow out, breeding a complete flavor and rich coffee beans

Costa Rica has a long history of coffee cultivation. In the earlier period, Costa Rica's coffee beans were mostly washed to treat coffee beans. The treated coffee beans would have elegant green apple acidity and clean flavor, but they needed a lot of water resources. Not only was the cost high, but the environmental impact was also great.

However, in the past 10 years, the more advanced "dry" treatment method has become popular, collectively referred to as the "honey treatment" new method, the estate will harvest fully mature and good quality coffee beans, in a water-saving treatment method, using a pulper to remove the exocarp, using a scraper to adjust the degree of pulp scraping function, the green beans with pectin will be placed on the so-called African shelf for sunlight, in the drying process to maintain a proper amount of air circulation, resulting in sweeter and cleaner coffee.

This treatment can reduce water pollution by 90% and reduce water consumption by 95%. This treatment can not only effectively protect the ecology but also make the coffee quality better. It is a good win-win method for farmers, the environment and consumers.

The success or failure of this technology depends on the control of fermentation degree and the amount of residual pulp. The more residual pulp, the sweeter the coffee beans after treatment.

Costa Rica has developed many more sophisticated honey processing methods in recent years, in the honey processing method will not be like the traditional washing method will first remove all the pulp, but will retain the right amount of pulp for fermentation, in addition to effectively reduce the acidity of the coffee, but also let the coffee itself taste more ripe fruit sweet, in the taste has a richer sweetness.

The coffee beans produced vary in color from light to dark, white, yellow, red to black, and present a "honey sensation." The difference in the middle is the amount of pulp left. From light to thick, acidity, complex aroma thick feeling…each has depth, each has its merits. Waste residues not needed in the treatment process are recycled as pulp and fertilizer to maintain the natural balance of the ecological environment.