What's wrong with the black honey treatment in Costa Rica? how to make sure that 80% of the pectin is retained?

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Costa Rica's specialty coffee has only begun to emerge in the last decade. Although Costa Rica introduced coffee from Cuba as early as 1729, and carried out commercial cultivation, vigorously developed the coffee bean cultivation industry. But it mainly produces blended coffee beans and Italian commercial beans for export to its neighbor, the United States, one of the largest coffee consumers. Because of this, the quality of Costa Rican coffee beans at that time did not reach the level of fine coffee. Moreover, because of the poor quality of coffee beans, Costa Rica does not have a national standard (a national standard for the classification of coffee beans) beans, because its country does not have this qualification.

Until later, Costa Rica in order to strengthen the export of high-quality coffee to Europe, America, Japan and other countries. Only then began to vigorously develop high-quality coffee and increase the added value of coffee exports. At the same time, the government established a "coffee trust fund" to help coffee growers in difficulty tide over financial difficulties and cultivate high-quality coffee. Moreover, in order to make coffee more of a good quality and characteristics, it has adopted the honey treatment method that has been popular in recent years to change the reputation of poor coffee. Therefore, the Costa Rican fine coffee we are now exposed to is the honey-treated beans carefully processed by its various estates. However, ordinary sun-treated coffee beans are still available, but the quality and flavor are not so excellent, so there is no honey treatment beans widely traded.

Today we are going to talk about the black honey treatment method, which is characterized as follows:

Almost no pectin removal (95%-100% retention), increase the sweetness and fruity coffee beans;

2, drying time will last for 3 weeks to 4 weeks (usually 21 days to 25 days), increase the red wine fermentation taste of coffee beans, while improving the density and texture of coffee beans, optimize the acidity of coffee;

3. When drying, it will be covered directly on the coffee beans to avoid direct sunlight exposure, so that it dries too fast, but does not reach the drying time, and at the same time ensure that the sugar of pectin is fully converted to avoid natural wind drying affecting the density and texture of coffee.

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