What is Costa Rican raisin honey processed coffee? Introduction to the varieties of Huangkaduai Coffee

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Tarrazu in Costa Rica is one of the major coffee producing areas in the world. The coffee produced is light and pure in flavor and pleasant in aroma. Costa Rica, with its fertile volcanic soil and good drainage, is the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports. Coffee was introduced into Costa Rica from Cuba in 1729 and today its coffee industry is one of the most well-organized industries in the world with a yield of 1700 kg per hectare. Costa Rica, with a population of only 3.5 million, has 400 million coffee trees, and coffee exports account for 25 per cent of the country's total exports. Costa Rica has also benefited from the establishment of the Central American Institute for Agricultural Research (Turrialba of the Central American Agricultural Research Institute, referred to as IAAC) in Tarasu, which is an important international research centre.

High-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus making the coffee beans have a stronger flavor. In addition, due to the high altitude drop caused by sufficient rainfall, is also very beneficial to the growth of coffee trees. However, while there are many advantages to growing coffee at higher elevations, the resulting additional transport costs must be taken into account, which is likely to make coffee production unprofitable. The coffee industry in Costa Rica has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify coffee beans of irregular size.

Located in the south of the country's capital, San Jos é, Tarasu is one of the most valued coffee growers in the country. La Minita Tarrazu coffee is a famous local product, but its production is limited, about 72600 kilograms a year. It is grown on a piece of land called La Minita, which is owned by the last three generations of the McAlpine family in the UK. In fact, this land can produce more than 450 tons of coffee a year. But Tarasu Latin America coffee is grown without artificial fertilizers or insecticides, and its harvesting and selection are done by hand, in order to avoid some damage to coffee beans caused by air spray selection.

Yellow Catuai; Catuai Amarillo, a hybrid of Mundo Novo and Kaddura, was first bred by the Brazilian Institute of Agricultural Research (Instituto Agronomico de Campinas) in 1949.

Huangkaduai, like Red Kaduai (Red Catuai, Catuai Rojo), has extremely high disease resistance and is suitable for planting in high altitude and windy areas. Both Catuai also have a delicate and clean sour taste. Through the adjustment of the machine, coffee treated with red honey, yellow honey and black honey is produced (depending on the degree of honey treatment). Canet is located at the highest altitude where Tarrazu coffee is grown in Costa Rica.

This area is the most densely planted area of Costa Rican fruit, the main manor is to grow passion fruit, the amount of coffee is very rare, only a specific area to grow coffee, take special care, only pick ripe red cherry fruit.

Raisin honey treatment

(100%) glue and zero water treatment. It takes a perfect time to improve the difficulty of honey processing.

On the day of harvest, the coffee fruit will be dried on the bed for at least three days, then at the best time, the cherry skin will be removed, the mucus will be retained, and the cherry will be sent to dry. At this stage, climate factors are the key to improve the success of honey processing. It must be dried slowly to ensure that the coffee surface is fermented, but not so slowly that it may cause the coffee to overferment. During the drying process, cherries must be turned at a fast frequency in order to dry evenly.

The overall texture provides rich tastes and variations, saturated oils, while keeping the taste clean! The coffee tastes very sweet! Acidity changes from berries to citrus acidity provide a rich and varied experience at different levels. The farm's unique beekeeping process is named after famous musicians and artists such as Mozart, JS Bach and Beethoven.

Taste floral and fruity, and add sweet caramel aromas to the mouth, with notes of spices, roses, bergamot, fresh cherries and limes. This is a very sweet coffee with juicy taste and balanced acidity. A mouthful of coffee is like flowers in full bloom.

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