Introduction to the treatment of Costa Rican Coffee with Blumas Manor Honey

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Flavor description:

"the best representative of the champion manor honey treatment is beans, which is worth tasting carefully."

Rich and varied flavors, with bright malic acid, vanilla and

Chocolate on the palate with honey sweetness on the finish.

Production information:

Country: Costa Rica

Producing area: central Valley

Producer: Brumas del Zurqui

Altitude: 1350-1600 m

Variety: Kaddura, Kaduai

Treatment: honey treatment

Baking degree: medium baking

Features:

Won the first place in Costa Rica's CoE competition again in 2012.

The story of coffee:

The original meaning in Spanish is a valley full of clouds.

Blumas Manor is located in a towering, cloud-surrounded central valley.

Belongs to one of the well-known producing areas in Costa Rica, the Caraballo family

Coffee has been grown since 1880 and owns about 20 hectares of land.

By local standards, they are small and medium-sized farms.

In 2006, the farm won the first prize in the Costa Rican national coffee competition with the honey treatment method.

Honey treatment is the most complex and difficult method for raw bean treatment at present.

One of the most special is to retain the mucus that is coated on the coffee beans and originally belongs to the flesh.

After natural fermentation, it finally absorbs the full energy of sunlight in the process of sun drying.

Create a sweeter, richer taste, like molasses, hence the name.

"Honey treatment", also known as miel process, this treatment

It was first used in some well-known estates in Panama in 2002.

Over the years, everyone's technology has become more and more mature.

And Costa Rica because of the prosperity of small treatment plants and Costa Rica's water resources protection law

It is the strictest in Central America, and honey treatment consumes the least water.

Both subjective and objective environments have led to the rise of honey treatment in Costa Rica.