Costa Rican coffee roasting record: flavor performance of coffee beans treated with Lajas yellow, red and black honey

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

Country: Costa Rica

Product name: yellow, red and black honey treatment of La Lajas Manor

Producing area: central valley

Grade: SHB treatment: yellow, red and black honey treatment

Altitude: 1300 Murray 1500m

Variety: Caturra & Catuai

Located in the central valley area at the foot of the Po á s de Alajuela volcano, Ras La Haas Manor has been operated by the owner Chac ó n family for more than 80 years. The estate is 1300m above sea level and has an annual output of about 46000 jin. The annual production season of La Lajas Manor is from December to 2.

In April, the landowner insisted on picking only ripe and red fruits, and most of them used dense treatment and sun drying to improve the sweetness and mellowness of the coffee, and at the same time, they were placed in the African shelf-type sunburn field to ensure that the coffee could receive sunlight evenly and avoid excessive fermentation. The manor is the same

It has also actively obtained international organic certification. At present, USDA of the United States, JAS of Japan and NOP have been certified by international organic organizations.

The way Lajasmi is handled, excerpts what is said on the Internet.

Saying one

Yellow honey is treated to retain less than 50% pectin for drying.

Red honey treatment is more than 50%.

Black honey was treated to retain 100% pectin for drying.

Statement two

Huangmi: keep 100% of the mucus, turn it once an hour, and dry for about a week.

Red honey: keep 100% of the mucus, turn it several times a day, and dry for 3 weeks.

Black honey: 100% retain the mucus part, turn once a day, at least two weeks, post-processing cost is the highest, the risk is also the highest.

Flavor description:

Las Lajas Estate Yellow Honey: honey, tropical fruit, maple syrup, cantaloupe

Laslajas manor red honey treatment Las Lajas Estate Red Honey: mango, dried fruit, coffee fruit, honey

La Lajas Manor Black Honey processing Las Lajas Estate Black Honey: tropical fruits, mangoes, powder balls, brown sugar, high sweetness

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Black honey was treated with 10 big 16 after 30 sec. Put down the beans. (left black, right red)

10/19

Open the bag, full of sweetness, deep inhalation can feel the sugarcane sweet

When injected with water, the fruit is full of aroma.

The entrance has a strong aroma and acidity of orange juice, and the mouth is covered with body along the upper jaw.

After entering the throat, the sour feeling fades away, the chocolate appears, and finally the black sugar is sweet.

The aftertaste of Cocoa is slightly sour.

The cheeks are full of gold, and the return is long.

10/28

The sour feeling drops, but leaves the orange fragrance, the black sugar feeling is heavier, the feeling body is also thicker.

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Red honey was treated with 10 sec 16 after one explosion for 30 min. Put down the beans.

10/19

Open the bag, the sweetness is obviously not as strong as the dark one.

When injected with water, the aroma of the fruit is similar to that of black.

The feeling of entrance is similar to that of black honey, but the sour feeling is stronger than that of black honey.

However, after the sore feeling in the throat fades away, there is no obvious adjustable, but there is still black sugar sweet.

The honey taste appears in the aftertaste and also has a fine sour feeling.

The cheeks are unripe and sweet, which is similar to that of black.

10/28

Unexpectedly, the sour taste decreased, which was similar to that of Black Mi, and was replaced by more sweet taste. Unexpectedly, this one had a better flavor after raising beans.