Costa Rican Honey King Brumas processing Plant Centro Manor Red Honey treats Vera Saqi Coffee

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Costa Rica Central Valley Brumas El Centro Villa Sarchi Red Honey

Treatment of Vera sa odd red honey in Centro Manor of Brumas processing Plant in the Central Valley of Costa Rica

The Brumas microprocessing plant (Brumas del Zurqui), nicknamed the King of Honey, is familiar to almost everyone in the boutique coffee industry.

Won the Cup of Excellence Cup in 2012.

Don't miss the Honey King, who must drink it every year.

National Costa Rica (Costa Rica)

The valley in the middle of the producing area (West Valley), the micro-producing area of San Isidro

Location Costa Rica, Heredia, San Isidro, San Francisco

Microprocessing plant Brumas del Zurqui

Alvarado Rodriguez, the landowner.

Year of establishment 2002

1600 m above sea level

Planting varieties (this batch is Hongkaduai)

Treatment method red honey treatment

Flavor description:

Gaoshan pear, ripe orange fruit, floral notes,

Baked walnut, elegant sour but lively, black sugar aftertaste

Brumas del zurqui, who won the champion of Costa Rica National Coffee Competition in 2006

The local meaning is "a valley full of clouds".

Juan Ramon Alvarado, the owner of the estate, has a degree in agriculture from EARTH University.

And his wife Natalia are the fourth generation coffee farmers.

The Brumas Micro processing Plant was established in 2004.

About 750 bags of coffee are produced every year.

He uses the BRIX meter to measure sugar to determine the best harvest time for coffee cherries.

According to Juan Ramon's test results,

The best flavor performance point for sweet and sour balance is when the sugar content reaches 15.5%.

After the coffee is picked, the peel is removed first, and the pulp scraper is used to control the degree of peeling.

Retain a certain degree of sticky pulp layer (mucilage), which is different from the traditional washing treatment.

There is no need to ferment to remove the sticky pulp layer, instead let it dry directly with this sticky layer.

Then directly remove the sticky layer and shell (parchment).

Juan Ramon calls the coffee produced by this treatment Honey Coffee.

This low acidity, high complexity, sweet and full-bodied flavor

Through a stable, uniform and prudent exposure process

Let the sugars and alcohols contained in the surrounding residual pectin

Increase sweetness and fuller texture through diffusion

After that, the net bed is used for drying.

The water consumption of this treatment is only 5% of that of the traditional washing plant.

It can be made without huge washing trough and exposure square.

The display of flavor depends on the degree of retention of the pulp.

The challenge handlers are careful and courageous.

Although in the process of treatment, the pulp will become moldy due to too much drying failure.

Excessive fermentation caused by uneven or rapid exposure. Equal risk

But this new treatment has become a trend in Central America in recent years.

And shine in all kinds of coffee competitions.