Costa Leoncio Manor White Honey hand drink good? Leonardo Manor Coffee Brewing record

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Costa Rican coffee beans are mostly treated with honey, so if you want to drink better honey treated coffee beans, you might as well try Costa Rican beans. The bean is from Leonardo Manor in the western valley of Costa Rica, a small coffee processing farm with a history of growing and processing coffee for more than 80 years. This manor is also the first manor in Central America to start honey treatment and natural sun treatment, which is a very traditional method and uses few resources, but it is very difficult to do well because there are too many uncontrollable factors.

There are eight coffee producing areas in Costa Rica, of which three are recognized as the best, namely, Tarazu, the Central Valley and the Western Valley, while Leonardo Manor is located in the foothills of Sabanilla de Alajuela and Poas Volcano in the western valley.

Coffee beans in the slow drying process, so that raw beans from the inside to develop more natural sweetness, but also need more careful care, constantly turn, and finally the red cherries turn black.

This time, we still choose Little Bird Cup, kalita three-hole filter cup, and "cheating pot". In fact, the choice of utensils is relatively arbitrary every time, in principle, it will be better to use the V60 which is relatively well controlled, and the unit cooking time of the three-hole filter cup will be prolonged, so in fact, it still has an impact on the control of flavor.

About 17g of coffee beans extract about 255g of liquid coffee at 1:15.

After extraction, the overall flavor I personally think that sweetness is still a typical characteristic of black honey, which is accompanied from the entrance to the end, so that your whole mouth is opened and then feel the taste of each mouthful in a more pleasant and palatable way.

In addition, there is no lack of some fruit aroma, sour and sweet coexist, so will not feel very mediocre, but not very sharp. It may be my filter paper or dripping filter, the tail will have some miscellaneous smell, but it does not affect the performance of the overall flavor.

Another important reason is that this Costa Rican coffee bean belongs to the roasting state of CITY+-FULL CITY, and it belongs to the bean at the end of the first explosion and almost before the start of the second explosion, so the bean is not shallow baked, and its taste is more balanced than shallow roasting. I have had shallow baked Costa Rican black honey in the past, and the overall taste is more active than this, but the sweetness is still obvious.

So if you are a partner who prefers sweetness and smooth taste, you might as well buy a black honey of Costa Rican coffee, or you can choose different stages of honey treatment to experience the difference. Take a closer look, in fact, different coffee bean producing areas around the world have unique processing techniques and flavors, and it is also a kind of fun to find the more distinctive parts between them.

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