Why does Costa Rican Honey Tara Pearl Stone Farm have different colors in the treatment of Costa Rican honey

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Suggestions on hand punching temperature, grinding degree and powder-to-water ratio of red honey in Tobushi, Costa Rica

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.

The coffee comes from Costa Rica's Stone Farm (La Roca) and is run by the Umana family. The main varieties grown are catuai and Kaddura. The elevation of the farm is quite high, more than 1800 meters, providing ideal microclimatic conditions for coffee growth.

The three children in the family are all helping on the farm, and recently they will build their own processing plant to better control the handling of cherries. La Cabra paid 255% of the market price for their raw beans.

Treatment of Red Honey in Tarazhu Stone Farm, Costa Rica

Costa Rica Tarrazu Finca La Roca red heney

Country of production: Costa Rica, Costa Rica

Producing area: Tarazhu Tarrazu

Farm: stone Farm La Roca

Altitude: 1800 m

Bean seed: Kaddura Caturra

Treatment method: Red Heney treated with red honey

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