Costa Rica Fire Phoenix Manor drunken Black Coffee Flavor _ hierarchical treatment of Costa Rican Honey

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Costa Rican Coffee Fire Phoenix Manor

Located in the fertile hills of the Poas volcano in the Costa Rican Coffee-Central Valley, it is the first producer of honey-treated and sun-cured coffee in Central and South America. It is a completely 100% organically grown coffee farm. The owner believes that organic farming is a better choice for environmental conservation and the health of the family, even in the face of many technical and organizational challenges. The high-quality coffee produced by this manor is very unique, and the biggest feature is its amazing sweetness! He became famous when he took part in the boutique coffee contest in 2009. During the harvest season, the sugar content of the fruit is measured by the sugar meter (Brix meter), which is often equipped by the wine industry, and the best time and treatment are determined according to the Brix sugar content. Only those with more than 20% sweetness will be exposed to the sun. The Brix value of general fruit is 14 for apple, 12 for lemon and 18 for passion fruit, but the coffee cherry of Costa Rican Fire Phoenix can reach 21 Murray 22%. The manor attaches great importance to the concept of environmentally friendly treatment (column: collecting Rain Water to handle coffee), and the production and use of organic compost for earthworm farming (worm composting) makes the planting process completely free of chemical fertilizers and pesticides.

● Black Rose

Black roses (Black Rose) need to be turned only a few times a day when they are exposed to the sun on an African viaduct, which makes the coffee more fruity.

● black honey treatment

Black honey treatment (Dark Honey) is currently the most complex and difficult method of raw bean treatment, in which the most special is to completely retain 100% of the mucus that originally belongs to the pulp of coffee beans, then undergo natural fermentation, and finally absorb the full energy of sunlight in the process of sun drying to create a sweeter and richer taste, like molasses.

● sapphire

The natural treatment of sapphire (Zahiro) is quite laborious. Hand-harvested high-sugar cherries are first placed in an African viaduct in the sun for about 10 days, and then placed in a plastic cloth-covered greenhouse to create more direct heat and continue to dry until the water content reaches 11.5%. The slow drying process allows raw beans to develop more natural sweetness from the inside, but it also needs to be taken care of more carefully and constantly turned. In the end, the red cherries turn black, giving off the aroma of fruitcake, black sugar and even sherry!

● washing treatment

After removing the peel and pulp, soak in water for 8 hours, place in the shade for 6 hours before drying, let the water drain, and finally move to an elevated bed to dry in the sun for 10 days.

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