Differences in flavors of coffee beans treated with Costa Rican red honey and coffee beans with different fermentation degrees

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

Costa Rican coffee bean is one of the coffee producing areas familiar to coffee drinkers. It is located in the isthmus of Central America and is controlled by Pacific and Atlantic currents and sea breeze. It is a towering volcano as high as 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.

Costa Rican coffee has a long history. In the early days, most Costa Rican coffee beans were famous for washing coffee beans with elegant green apple acidity and clean flavor. however, it is very necessary to use a lot of water resources, not only high cost, but also great environmental impact.

However, in the past 10 years, the new "dry" treatment method has become more popular, collectively known as "honey treatment". The manor will harvest coffee beans with full maturity and good quality in order to save water resources, and use a pulper to remove the peel. Using the scraper to adjust the degree of scraping of the pulp, the raw beans with pectin shells are placed on the so-called African scaffolding for sun exposure. Keep the right amount of air circulation in the drying process to produce sweeter and cleaner coffee.

This treatment can reduce water pollution by 90% and reduce water consumption by 95%. This treatment can not only effectively maintain the ecology but also improve the quality of coffee, which is a win-win for farmers, the environment and consumers.

The success or failure of this technology lies in the control of the degree of fermentation and the amount of residual pulp. The more residual pulp, the higher the sweetness of the treated coffee beans.

Costa Rica has developed many better honey treatment methods in recent years. Unlike the traditional washing method, which removes all the flesh first, Costa Rica will retain an appropriate amount of flesh for fermentation. in addition to effectively reducing the acidity of the coffee, it will also add a flavor of ripe fruit to the coffee itself, with a richer sweetness in the taste.

The coffee beans produced show a "sense of honey" with the color from light to dark, white honey, yellow honey, red honey to black honey. The difference between them is the amount of flesh left. From light to strong, with acidity and complex aroma. Each has its own depth and advantages. The waste residue that is not needed in the treatment process is recycled as pulp and fertilizer to maintain the natural balance of the ecological environment.

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