How to make Costa Rican red honey coffee? Is Costa Rican red honey good to deal with coffee beans?

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

Costa Rica has a long history of cultivating coffee, but in the past 10 years, the new method of "dry" treatment has become popular, collectively known as "honey treatment", which uses the scraper to adjust the scraping degree of the pulp. The output shows a "honey feeling" from light to strong with the color from light to dark (white, yellow-red-white, yellow-red-black), with acidity.

Complex aroma, thick feeling... Each has its own depth and advantages. Finca Salaca is now owned by the Maria Elena family. Almost all of the estates are planted with Villalobos species, only a few Kaddura species are planted. Villalobos is a branch of Tibica, which is characterized by delicate appearance, floral and citrus aromas and subtle acidity of apricots, peaches and plums. Between 1950 and 1960s, Costa Rica planted a large number of Villalobos species in the western valley, and up to now, a large part of the Villalobos species are still planted on land as high as the western valley. In the late 1960s, Dutch traders introduced Villalobos to Indonesia for planting.

Costa Rican coffee has always been regarded as the perfect type of classic flavor, with a balanced, clean, gentle and supple tone. This batch of coffee beans is a recent rookie in Costa Rica's microprocessing plant.

The raw bean treatment of the breeze factory (Monte Brisas) retains the unique flavor of Villalobos with red honey: elegant and rich fruit notes, blueberries, flowers, frankincense, chocolate, sweet and juicy acidity, delicate and smooth taste, aftertaste.

Luis Salazar, the second generation of the estate, believes that each micro-batch of coffee cherries at Salaca has different characteristics and should be treated more experimentally in order to find out the best flavor. In 2012, Luis Salazar established a breeze treatment plant (Monte Brisas Micromill). In the same year, Salaka Manor won the Costa Rican COE competition!

Vera Robles is a natural variety of Tibica found in Costa Rica. This variety is popular because of its obvious sweetness and high-quality acidity.

I didn't expect that a cup of coffee would have so many levels of performance in hot and cold. When the coffee is hot, cold and cold, there is such a big change--

You like to taste fresh and changeable, come and have a drink-it's really an amazing taste--

Flavor description: rich hot fruit notes, plums, brown sugar,

Frankincense, sweet and juicy sour, smooth taste and lingering finish.

Country: Costa Rica / Costa Rica

Production area: West Valley / West Valley

Producer: breeze treatment Plant / Monte Brisas Micromill Salaka Manor / Finca Salaca

Sea pull: 1750 meters

Variety: Vera Robles / Villalobos

Treatment: red honey treatment

Baking degree: medium and shallow baking