Tara Pearl producing area of Costa Rica | Don Mario Malio Farm Yellow Honey treats Kaddura's flavor

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Tarazhu, Costa Rica| Don Mario Farm Yellow Honey Treated Kadura Flavor?

Costa Rica is the best and most stable quality coffee in Central America. It is also the most conservative. It can be seen from the old iron barrel array in the World Cup football match that coffee production has a very long history. As early as 1800 in the 19th century, coffee has been exported to Britain.

In Costa Rica Robusta varieties are prohibited by law, only Arabica varieties are allowed, honey treatment is the focus of recent pursuit of Taiwanese coffee, honey treatment is due to the poor traffic in Costa Rica high mountain roads, why because coffee after harvest to be processed quickly, if the time delays coffee beans will produce excessive fermentation damage, mountain farmers so after harvest to remove the peel pulp with the skin on the elevated shed drying, this is the prototype of honey treatment.

High-quality Costa Rican coffee is known as "extra-hard" and can be grown at altitudes above 1500 meters. Altitude has always been a problem for coffee growers. Coffee beans are better at higher altitudes, not only because higher altitudes increase the acidity of coffee beans and thus enhance flavor, but also because lower night temperatures at higher altitudes cause trees to grow slowly, thus making coffee beans more flavorful. In addition, due to the high altitude drop caused by sufficient rainfall, coffee tree growth is also very favorable. However, while there are many advantages to growing coffee at higher altitudes, the additional transportation costs associated with it must be taken into account, which may well make coffee production unprofitable. Costa Rican coffee has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify beans of irregular size.

Tarasu is located south of the country's capital, San José, and is one of the country's most prized coffee plantations. La Minita Tarrazu coffee is locally famous but produced in limited quantities, about 72600 kilograms per year, grown on land called La Minita, owned by the last three generations of the McAlpine family in England. In fact, the land produces more than 450 tons of coffee per year. But Tarasulamita coffee is grown without artificial fertilizers or pesticides, and is harvested and picked entirely by hand, in order to avoid some of the damage done to the beans by air-jet sorting.

Other coffees worth mentioning are Juan Vinas (PR), H.Tournon, Windmill (SHB), Monte bello and Santa Rosa. Fine coffee is grown in Geredia and the Central Valley. Another striking coffee is Sarchi (one of the five towns that represent Costa Rica's "coffee route"), which grows on the slopes of Poas Volcano, 53 kilometers from San Jose. Saatchi was founded in 1949 and has 30770 hectares of land to grow sugar cane and coffee. The area is also known for its handicrafts, which attract tourists from all over the world.

The country's coffee industry, formerly controlled by Instituto del Café de Costa Rica (ICAFE), has been taken over by the Official Coffee Council (Oficina del Café). Among coffee exports, those deemed substandard are colored with blue vegetable dye and then returned to domestic sales. Coffee consumed domestically (dyed blue or undyed) accounts for about 10% of total production, and local coffee consumption per capita is twice that of Italy or the United States.

Yellow honey treatment is the latest definition, meaning that coffee beans are dried on an elevated shelf and turned once an hour. This is called yellow honey treatment, which comes from the concept of Panama's Emerald Estate.

Honey processing beans: After harvesting coffee, remove the peel and pulp to leave the coffee beans and epidermis layer, and then send them to the bean drying field to dry until the moisture content reaches 16%, and then send them to the dryer to dry to a uniform moisture content. Before shipment, rub with parchment or parchment to remove the film on the epidermis.

Property Characteristics: Farms

Farm name: Don Mario

Region: Tarrazú Tarrazú

Country: Costa Rica

Altitude: 1,350--1,500

Annual Precipitation: 2,500--2,700 mm

Soil: Volcanic clay

Type of Shade Trees: 36 Shade Trees

Coffee Characteristics: Coffee characteristics

Variety: Kadura

Processing System: Yellow Honey

Appearance: 17--18 mesh

Direct coffee cup test Overall review

Light Roast: Dry vanilla, wet ice cream, orange acid, short sweet finish

Medium roast: honey brown sugar sweet is very good, very suitable for people who just drink black coffee, smooth sweet

Front Street Recommended Brewing:

Filter cup: Hario V60

Water temperature: 90 degrees

Abrasion: Small Fuji Abrasion 3.5

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor. Because V60 has many ribs, the drainage speed is faster, and the extraction time can be prolonged when the water is cut off.