How to drink Costa Rican coffee treated with honey? classification basis for Costa Rican honey-treated coffee

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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.

The default baking degree is: 3.5 (shallow baking)

It is suggested that the baking degree can be customized:

3.0 (shallow baking): the acid value of the front segment is brighter

4.0 (shallow baking): it can reduce the acidity of the front segment and increase the alcohol thickness of the middle and rear segment.

Black honey, the peak manor in the western valley of Costa Rica

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.

The Peak Manor is located on the hillside of the valley in western Costa Rica, surrounded by banana, mango and lemon trees to form a natural shade (protection). The owner of the manor Allan mostly grows Kaddura coffee, and the picked coffee beans are sent directly to the micro-processing plant named after father Don Joel for post-processing, which is famous for its cleanliness and fineness.