Costa Rican Pedregal processing Plant is Kaddura good? how to drink Costa Rican Coffee

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Costa Rica Don Oscar El Pedregal Caturra

Kaddura, Pedregal processing plant, Costa Rica

Origin: San Marcos de Tarrazu, Costa Rica

Bean seed: Caturra

Processing plant: El Pedregal Farm

Altitude: 1700-1900m

Handling method: Washed

Picking and processing time: 2015 / 2016

Baking degree: Light

Sweet and sour carambola

The Costa Rican Pedregal processing plant, run by Alejandro Sol í s and his family, is located in San Marco, in the Tarazu region of Costa Rica. Mr. Alejandro Sol í s only goes to the peel, ferments, insolates and dries through the microprocessing station of his own processing plant (called Oscar).

This branch from Costa Rica Pedregal processing plant has a very amazing sour quality, its sweet and sour feeling is completely different from the slightly boring "mediocre" flavor of Costa Rican coffee, can clearly capture the sweet and sour feeling of Star fruit juice.

Although the development of boutique coffee started relatively late, but now Costa Rican boutique coffee is developing rapidly, with honey-treated mild acidity, soft taste and sweet high-quality berry flavor, it is not to be underestimated. And the so-called honey treatment (Honey Process): refers to the coffee beans in the washing method to remove the skin and flesh of the step, select the remaining part of the pectin pulp to carry out a fermentation process, this treatment is honey treatment. According to the amount of remaining pectin meat, there are different flavors and names.

We usually see the treatment of honey: yellow honey, red honey, black honey. For example, Costa Rica with yellow honey has about 25% pectin left over, red honey is about 50%, and black honey retains about 80% of pectin flesh. The most obvious difference between them is that they are sweeter from yellow, red and black. Coupled with the rich fruit rhyme, it is deeply loved by all the coffee gluttons.

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