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This summer there is a coffee red half the sky, it has both the name related to honey, but also the sweetness of honey, it is-- red honey-treated Costa Rican coffee (Costa Rica Red Honey Processed)

"what? Costa Rica? "

"are you serious? Isn't Costa Rica the representative of China and the United States who are balanced, gentle, refreshing and temperless? "

Ha ha! I know that you who love coffee know Costa Rica better than I do, and everyone knows that all good Costa Ricans have one thing in common: extremely pure, extremely soft, extremely balanced-and even mellow!

But this summer, this Costa Rican coffee is really extraordinary! Pure and gentle, of course, but-- three layers of mellow, three layers of richness, less fresh fruit acid, but full-bodied sweetness, and the combination of chocolate and caramel is so publicized and powerful in both dry and wet fragrance! What is even more amazing is that with such a high mellow thickness and richness, it is almost impossible to feel bitter.

Why? Why? Why?!!!

Let's break it down one by one.

Coffee-Honey-Red Honey treated Costa Rica (Red Honey Processed Costa Rica)

The secret is first of all in her way of processing-because it is honey treatment, and it is refined red honey!

With regard to honey treatment, here is a brief explanation-once imaginative guests thought of "fried chestnuts with sugar", so they thought that honey treatment was adding honey when baking coffee beans! Hey! You can try fried coffee beans with honey, but the honey treatment here is a different matter!

Coffee-Honey-Red Honey treated Costa Rica (Red Honey Processed Costa Rica)

Coffee-Honey-Red Honey treated Costa Rica (Red Honey Processed Costa Rica)

Honey treatment is actually a kind of coffee bean processing method, which belongs to semi-dry and semi-wet method. Specifically, it comes from Pulped Natural in Brazil, that is, after the picked coffee fruit is peeled off, the coffee with residual pulp is dried directly with shell beans. In this way, the smell of residual pulp pectin in the drying process will be absorbed by coffee beans, and the processed coffee beans will have more fermented taste and sweetness. And the acidity of the coffee will be reduced.

Of course, Costa Rica, a traditional producer of premium Arabica coffee, has always been famous for its exquisite washing, and it was not until 2003 that a farm tried the Pulped Natural method for the first time. Because the coffee beans processed in this way have a lot of residual pectin and feel as sticky as honey, they are locally known as "honey process" (Spanish Cafe Miel), or "honey treatment"-this is the source of "honey treatment".

Coffee-Honey-Red Honey treated Costa Rica (Red Honey Processed Costa Rica)

Coffee-Honey-Red Honey treated Costa Rica (Red Honey Processed Costa Rica)

(the residual pulp and pectin on the surface of honey-treated coffee beans are clearly visible.)

Coffee-Honey-Red Honey treated Costa Rica (Red Honey Processed Costa Rica)

(the surface of washed coffee with shell beans is very clean.)

After many attempts, Costa Rican coffee farmers found that honey-treated beans had a great breakthrough in flavor-mellow, sweetness and richness, and even the sweetness in the afterrhyme was unusual. so this method began to be popularized in some small boutique coffee farms in Costa Rica and Central America.

With the promotion of honey treatment, its processing technology has become more mature and fine. according to the amount of pulp and pectin retained before drying and the drying process, honey treatment is gradually divided into three ways: "yellow honey", "red honey" and "black honey".

Yellow honey-coffee beans retain the least amount of residual pulp and pectin when drying, and the drying time is relatively short, usually about 8 days, and the final processed coffee with shell beans is yellow.

Red honey-it retains more residual pulp and pectin than yellow honey, takes longer to dry, and takes more shade to avoid prolonged direct sun exposure, which takes about 12 days.

Black honey-retains the most residual pulp and pectin, takes longer to dry, and is suitable for shade drying, not to be directly exposed to the sun. This is the most complex and difficult way, and the cost is the highest, but if handled well, you can get the best mellow thickness and rich taste.

The three ways of honey treatment have their own characteristics in taste, and all of them increase the thickness and richness of alcohol compared with the washing method, but to different degrees. Increase the thickness of alcohol while better avoid the miscellaneous smell of the sun, of course, this has higher requirements for coffee fruit picking and processing process control-to pick 100% ripe red fruit, and the sun, temperature and humidity in the drying process should be properly controlled, otherwise it is easy to produce mildew, excessive fermentation and other changes and lose flavor.

After figuring out three kinds of honey treatments, let's take a look at this red honey Costa Rica.

The so-called famous coffee is famous. This Kos comes from Alajuela province of Costa Rica's famous "Central Valley" region. Coffee trees grow at a height of 1200 Murray 1300 and belong to a high altitude in Costa Rica, while its cooperative, COOPEPALMARES.R.L, has been established as early as 1962 and has been committed to producing high-quality coffee. It has made continuous improvements in environmental protection and processing efficiency for decades, and now has ISO certified processing facilities. The recycling of water and drying airflow for coffee bean processing is realized, and the efficiency is improved to the maximum and resources are saved. Cooperatives also have their own organic fertilizer processing facilities and water treatment equipment. In terms of processing technology, it has been studied continuously in recent years, and the processing experiments of water washing, yellow honey, red honey and black honey have been carried out to realize flavor diversification.

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