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The difference between Costa Rican black honey and red honey and yellow honey hand-washed Costa Rican Tara beads black honey

Published: 2024-09-17 Author: World Gafei

Last Updated: 2024/09/17, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Costa Rica black honey what taste black honey coffee how to brew yellow honey, red honey, black honey treatment, where is the difference? When you want to buy honey-treated coffee, you usually have the choice of yellow honey, red honey and black honey. You may have heard of these honey treatments to keep the fruit separately.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

How does Costa Rican black honey taste? how does black honey coffee brew?

Yellow honey, red honey, black honey treatment, where is the difference?

When you want to buy honey-treated coffee, you usually have the choice of yellow honey, red honey and black honey. You may have heard of these honey treatments to retain the percentage of pectin layer, and what does this mean?

Coffee farmers will classify coffee, some will retain less pectin layer so that they can be exposed faster, while others will retain more pectin layer and require longer exposure time. Yellow honey (about 25% of the pectin layer) in order to finish faster during exposure, it must be carried out in the least shaded environment (clouds, shade trees) to get a yellow appearance. Red honey (which retains about 50% of the pectin layer) takes longer and needs some shelter to expose itself. Black honey (which retains about 100% of the pectin layer) is usually covered in order to extend the exposure time.

We usually see the treatment of honey: yellow honey, red honey, black honey.

Yellow honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable water content.

Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.

Black honey: hardly remove pectin; dry for the longest time, lasting at least 2 weeks, with a cover to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully.

Suggestion on brewing parameters of hand-made Costa Rican black honey coffee

Hand-washed Costa Rican black honey coffee beans. 15g powder, medium fineness grinding (sugar size), v60 filter cup, 89-91 degree water temperature, 30g water injection for the first time, steaming for 30 seconds, water injection to 105g water cut off, waiting for powder bed water to drop to half, then water injection, slow and uniform water injection until 225g water, finally, shake a filter cup to increase extraction, the ratio of water to powder is 1:15, and the extraction time is 2:04.

Flavor: plum, honey, brown sugar, orange blossom, white chocolate

Taste: good sweetness, soft acidity, round and full, long-lasting finish.

Costa Rica

Country: Costa Rica

Grade: SHB

Producing area: Tarazhu

Baking degree: medium baking

Treatment method: black honey treatment

Variety: Kaduai

Manor: Faramy Manor

Flavor: preserved plum, honey, brown sugar

Although Costa Rica has won the recognition of coffee gluttons through honey-treated coffee beans, it is also closely related to Costa Rica's superior geographical and climatic conditions, and the selection of Arabica varieties of coffee. Costa Rica's high-quality coffee beans are called "very hard beans" (SHB), and the quality of hard beans (HB) and slightly hard beans (SH) decline in turn, and this is also the way it is graded. Extremely hard beans grow at an altitude of more than 1500 meters, and altitude always represents the quality of coffee, and high altitude means better quality. In addition, due to the high altitude drop caused by sufficient rainfall, is very beneficial to the growth of coffee trees; and high altitude night temperature is low, resulting in slow growth of trees, so that coffee fruit better absorb more nutrients, coffee flavor is also richer.

Its three most famous producing areas are Tarasu, south of the Costa Rican capital SanJose, as well as the producing areas of the Central Valley and the western valley. There are many excellent independent estates, all of which are carefully cultivating more fine washed and honey-treated coffee beans. let's hope that Costa Rica will bring us more honey-treated coffee surprises.

This batch of Ferrari Manor Black Honey treatment, the famous Tarasu from Costa Rica, started late in the development of boutique coffee, but now Costa Rican boutique coffee is developing rapidly. with the mild acidity of honey treatment, soft taste and sweet high-quality berry flavor, it is not to be underestimated. Black honey retains about 80% of the pectin pulp. The most obvious difference between them is that yellow, red and black are sweeter than the other. Coupled with the rich fruit rhyme, it is deeply loved by all the coffee gluttons.