Introduction to the treatment of Tarazu raisin honey in Costa Rica introduction to the treatment of coffee bean and white honey

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Costa Rica has developed many more sophisticated honey treatment methods in recent years. Unlike the traditional washing method, the honey treatment will first remove all the flesh, but will retain an appropriate amount of flesh for fermentation. In addition to effectively reducing the acidity of the coffee, it will also make the coffee itself a taste of ripe fruit sweet, with a richer taste. The advantage of honey-treated coffee beans is to enhance the Body and sweetness of coffee, relatively reduce its acidity, and the aroma will be more detailed, and the quality of raw beans can be the same as that of water washing, but this is the taste when honey treatment is perfectly carried out. If it is not handled well, the flavor will be worse than water washing or sun exposure, and it will taste dirty and have a strong local flavor.

In any case, if you prefer soft, floral and fruity coffee to traditional bright and well-balanced washed coffee, then honey-treated coffee beans from Costa Rica, Honduras, and El Salvador should suit you. For those who are addicted to coffee, they should also enjoy the fascinating flavor of honey-treated coffee, a developing processing technology.

First of all, let's learn about

How do you make raisins?

1. Directly exposed to selenium in the sun to make brown raisins.

2. Air in the shade room

3. In the rapid drying method, the grapes are first treated with dehydrating agent, and then dried in a shade room or dried in a dryer, which greatly shortens the drying time.

The fruit that makes raisins must be ripe. The water content in raisins is only 15-25%, and the content of fructose is as high as 60%. So it's very sweet. As a result, raisins can be stored for a long time, and the fructose in the raisins may crystallize after a long time, but this does not affect their consumption. Raisins can be eaten directly as a snack or put in pastries, cooking in some places to eat raisin seasoning.

Raisins dried in the sun tend to turn sour, and the best quality is shade drying. The most famous raisins made from seedless grapes in Turpan, Xinjiang, China. Turpan has a hot and dry climate. There are many wall holes in the four walls of the brick dry room, with wooden sticks in the middle. The ripe seedless grapes are covered with high-quality raisins soon after being blown by hot air.

How are coffee beans treated with raisin honey after all?

At present, the treatment process I understand is [double fermented honey treatment], that is, first drying the coffee fruit in the state of raisins, and then peeling honey for fermentation, the flavor of fermentation will be stronger, and the pectin storage is higher than other honey-treated coffee beans, which is claimed to be 100% pectin honey treatment really has the flavor of raisins.

This is a very sweet treatment, with the taste of white wine and balanced acidity, the flavor will be more fermented, and the pectin storage is higher than other honey-treated coffee beans, a bit like "expensive rotten wine" sweet wine, honey, preserved apricot, raisins, peaches and other flavors.

Tarasu is the most intensive fruit-growing area in Costa rica. the manor mainly grows passion fruit, and the amount of coffee also wants to be small, but the coffee beans in this area are mostly treated with red honey, black honey and yellow honey. Sweetness and berry aromas will definitely surprise you, with good sweetness, consistency and thickness, with ripe fruit flavors similar to dried bananas.