What kind of beans do you use for hand-made coffee? Faramy Manor Red Honey treated Coffee | Coffee Origin

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Coffee origin: Costa Rica

Name of the manor: Faramy Manor Tarazu, Costa Rica

Treatment: red honey treatment

Bean seed: 100% Arabica kaduai seed

Flavor: milk chocolate toffee apple lemon honey syrup taste full and solid

Baking degree: shallow and medium baking

Altitude: 1700m

Award record: 2013 COE third Runner-up Award-winning Manor

Farami is located in the Tarrazu producing area of Costa Rica (Costa Rica), on slopes 1600-1700 meters south of the Taramanca Mountains, with a pleasant climate and fertile volcanic soil, jointly run by Juan Luis Fallas Mata and his wife Maria Eugenia Ramirez. Adhere to the natural agricultural law, 100% comprehensive farm concept management.

The microbatches produced by Faramis are famous because they specialize in producing all kinds of high-quality honey-processed coffee, hand-picking only dark purple coffee cherries and peeling the coffee on cold nights. In a small temperature-controlled room, the owner carefully maintains the subtle sweetness that gradually melts into the beans from the jelly.

Faramy Manor Farami is located in Tara Zhu producing area Dota Tarrazu. The owners Juan Louis Juan Luis and Maria Maria have great enthusiasm for farm life. They make full use of all the farm residues in the manor to strive to achieve the goal of self-sufficiency and sustainable management. In addition to growing coffee, they also raise a variety of livestock, including 25 breeding pigs, 8 sheep, 3 goats, 1500 broilers, 50 laying hens and more than a dozen ducks and geese. As soon as we entered the manor, there were surprises everywhere: goats came forward for a walk, piglets snuggled up to their mother to suck milk, and chickens chirped and looked for food by the side of the road.

Louis made full use of livestock waste and coffee peel to make organic compost to give coffee trees enough natural nutrients, and built two biomass gas generators to use livestock manure and coffee fermentation juice to produce gas for family cooking, and built a greenhouse with African-style scaffolding for coffee and tomatoes in winter.

Faramy Manor is a coffee farm inherited from two families Fallas and Ramirez, so it is named Farami; Lewis and his wife are committed to living in harmony with the natural environment. Faramy has not used chemical herbicides for 14 years, and pays meticulous care for every aspect of the coffee making process, such as using African scaffolding for sun drying, surrounded by nets to prevent manor animals from entering. Coffee is planted on the steep hillside above the main building of the manor, more than 1650 meters above sea level. Sitting on the stones under the shade tree overlooking the valley below and the street view of the town of Santa Maria makes people feel cheerful and happy! The cold night of the manor helps honey-treated batches to produce a wonderful pulp fermented aroma, and the sweetness is more obvious! The warehouse where raw beans are stored is a temperature-controlled independent space; this effort has also succeeded in producing delicious coffee, winning the third place in CoE in 2013 and the 17th 86.93 points in 2014!

Arabica coffee variety Catuai is a cross between Kaddura (Caturra) and Mondonovo (Mundo novo). The tree of Kaddura is short and the height of Mondonovo is high, and it is easier to harvest after the improvement of height. The taste is sweet and sweet, the sweetness performance is similar to Cattura, less sour, improve the taste is not good, poor flavor, good balance.

[honey treatment] Honey / Pulped Natural / Semi-dry Process

Between the sun drying method and the water washing method, after the peel and pulp are removed, the pectin mucosa is preserved and exposed to the sun. The meaning of honey comes from the sticky pectin layer, which feels as sticky as honey. Pectin layer retains a high proportion of sugar and acid, which is the key to honey treatment, and the flavor produced is between sun drying and water washing.

Yellow honey (about 25% pectin layer) ➞exposure time is shorter, pectin layer sugar enzyme reaction is less.

Red honey (about 50% of the pectin layer) ➞exposure time is slightly longer, and the enzyme reaction of sugar in the pectin layer is moderate.

Black honey (about 100% pectin layer) ➞exposure time is the longest, pectin layer sugar has more enzyme reaction.

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