Costa Rican Black Honey Black Soul comes from different estates. What's the difference between them?

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Costa Rica Sumava de Lourdes black honey

Costa Rica. Shumawa Manor. Kaddura . Black honey

Producing area: Western Valley (West Valley)

Manor: Shumawa Manor (Finca Sumava de Lourdes)

Variety: Kaddura

Altitude: 1700 m

Treatment: black honey treatment (black honey)

Soil: volcanic geology

Harvest: December to March of the following year

Flavor description: black sugar, floral aroma, citrus, grapefruit, sweet spices, sweet and greasy taste

The most famous large planting area in the country is Tarrazu, near the capital, San Jose. Tarazhu producing area has the highest average latitude and excellent climate and soil conditions, which makes Tarazhu the most famous and generally recognized coffee producing area in Costa Rica. Sanshui River (Tres Rios) is a famous small producing area in Tarazhu producing area. The most famous single estate coffee in Costa Rica in the boutique coffee world is the La Minita estate in Tarazu District, which produces only 160000 pounds a year.

Its three most famous producing areas are Tarasu, south of the Costa Rican capital SanJose, as well as the producing areas of the Central Valley and the western valley. There are many excellent independent estates, all of which are carefully cultivating more fine washed and honey-treated coffee beans. let's hope that Costa Rica will bring us more honey-treated coffee surprises.

Costa Rica has seven coffee producing areas, of which Tarazu, the central valley and the western valley are the three most well-known and of good quality. Finca Sumava de Lourdes is located in the western valley of Costa Rica, near the city of Naranjo, 1700 meters above sea level, with 10 hectares of Villasarchi and Kaddura, 2 hectares of SL28, 1 hectare of geisha and others. Francisco Men, the manor owner, and Jose Ordonez, the manor manager, lead a full-time team. In addition to growing a variety of coffee varieties, the park also reserves a large area of land as a forest reserve, giving wild animals a natural habitat. It is a high-quality coffee farm in Colombia.

Costa Rica is the country where coffee was first introduced into Central America and has a long history. The coffee organization has a complete system from production to marketing. Because it is located in the Central American Isthmus, the territory is full of volcanoes and has the natural advantages of sunshine and land, and the climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, the coffee produced has the characteristics of local micro-climatic conditions. In terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as one of the world-class high-quality coffee. With many towering volcanoes up to 2000 meters above sea level, coffee berries grow slowly in fertile volcanic ash soil and cool environments at high elevations, giving birth to coffee beans with complete and rich flavor.

Costa Rica can be divided into two seasons each year. The dry season is from December to April, when coffee is harvested, while the rainy season is from May to November. In recent years, micro-processing plants have been set up one after another, and since the water consumption is only 5% of that of traditional washing plants, and does not require huge sinks and exposure fields, the investment required is relatively small. The "honey-treated coffee" with low acidity, high complexity and strong sweetness has become the target of competition in the coffee industry in recent years, and the outstanding ones have greatly enhanced the international popularity of the estates.

There are seven coffee producing areas in Costa Rica, among which Tarazu, the central valley and the western valley are the three most well-known and good quality producing areas. Finca Sumava de Lourdes is located in the western valley of Costa rica, near Naranjo, 1700 meters above sea level, with 10 hectares of Villasarchi and Kaddura, 2 hectares of SL28, 1 hectares of geisha and other varieties. Francisco Men, the owner of the manor, and Jose Ordonez, the manager of the manor, lead a full-time team. In addition to growing a variety of coffee varieties, the park also reserves a large area of land as a forest reserve, giving wild animals a natural habitat. It is a high-quality coffee farm in Colombia.

The landowner Francisco Mena introduced a high-quality variety in the top 13 of the Super Cup, the bourbon mutant, Vera Saatchi (villa sarchi). This is a rare variety bred through the cross of red bourbon tree species. Strong wind resistance, preference for high altitude environment, excellent acidity and a variety of fruit aromas, high sweetness, bright and delicate citrus acidity and low raisin and nut aromas, high complexity and full balance.

Most of the manor is left to the forest to maintain the natural environment. In the manor arrangement, also took a lot of thought, for broken wood, rotten wood, weeds and so on do not use the traditional way of burning, but the wood is broken into pieces, and mixed with organic fertilizer, used as fertilizer on the farm. From the El Chayote reserve in the western valley, in the fertile volcanic soil of Po á s, facing convection and moisture in the Pacific Ocean, low temperature difference in the morning and evening and excellent micro-climate, this small area with a radius of 1 km has given birth to four champion estates! A real hero of the earth!

Honey treatment, called HoneyProcess or Miel Process, is used in coffee gardens in Costa Rica (Costa Rica), Panama (Panama) and Guatemala (Guatemala), which is called Honey Coffee. The so-called honey treatment refers to the process of making raw beans with mucous membrane for sun-drying.

Manor owner Mena uses a unique sweet honey treatment, he calls it: sweet sugar process! Take the juice from the coffee berry treatment to soak the shell bean in the treatment, because the berry juice contains high sweetness and unique enzymes, the processed shell bean contains richer taste and very complex positive flavor!

The harvest season is usually from January to April every year, and because the temperature on the manor is only 10-20 degrees C, there are still freshly ripe coffee fruits in April! Simple understanding: the more pectin you keep, the richer and sweeter the coffee will eventually be.

Pectin mucous membrane is the part with the highest content of coffee fructose, and it is also an important part of coffee fermentation. It can be said that 80% of this part determines the supply of nutrients in the process. Yellow honey retains 60% pectin, red honey retains 75% pectin, and black honey hardly removes pectin.