Honey-treated Coffee-Costa Rica | recommended for hand-brewed coffee beans at La Guaca Treasure Manor

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Qianjie Coffee recommends honey processed coffee beans suitable for hand brewing: Costa Rican black honey & Nicaraguan black honey

Production area Brenka (Brunca)

Grade SHB

Producer R é gulo Gerardo Ure ñ a Chac ó n

Treatment of black honey

Variety kaduai (Catuai)

1600 meters above sea level

Black Honey treatment of La Guaca Treasure Manor in Costa Rica

Flavor:

Sherry, dried berry notes, purple grapes, sweet cherries,

Melon, molasses, vanilla, peach, rich sweet and sour feeling

This is the treasure manor that won the 33rd prize in the 2017 COE Cup.

The family has its own "Rivas processing plant".

Honey treatment is a kind of treatment between sun treatment and water washing. It keeps the coffee clean by washing, and because it is dried in the sun together with the pulp mucosa, it greatly increases the sweetness and caramel flavor of the coffee (the sugar content of the pulp mucosa is extremely high). Honey treatment first appeared in Costa Rica in Central America, mainly because of the lack of water resources in some high-altitude areas of Central America, so the coffee fruit was dried in the sun together with the pulp mucosa after using the pulp sieving machine.

Black honey treated coffee beans dried in the dark for the longest time, the shorter the light time, the drying time for at least 2 weeks. The black honey treatment of raw coffee beans is the most complex (because of the longer drying time, it takes longer to check to prevent the coffee beans from mildew and fermentation), the labor cost is the highest, so it is the most expensive.

Costa Rica is the country where coffee was first introduced into Central America and has a long history. The coffee organization has a complete system from production to marketing. Because it is located in the Central American Gorge, there are many volcanoes, it has the natural advantages of sunshine and land, and the climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, the coffee produced has the characteristics of local micro-climate and soil conditions, in terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as one of the world-class high-quality coffee. With many towering volcanoes up to 2000 meters above sea level, coffee berries grow slowly in the fertile volcanic ash soil and cold environment at high altitude, giving birth to coffee beans with complete and rich flavor.