Introduction to the treatment of coffee beans with red honey in Banafiscio Manor, Brumas processing Plant, Costa Rica

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Treatment of Red Honey in Banafiscio Manor of Brumas processing Plant in the Central Valley of Costa Rica

Costa Rica central valley Brumas El Beneficio RH

Flavor description:

Gaoshan pear, raspberry mixed with coffee ripe fruit aroma,

The entrance is the sweet and sour taste of plum mixed with asparagus juice.

Chocolate hazelnut sauce is very sweet.

Brumas Microprocessing Plant (Brumas del Zurqui) nicknamed "Honey King"

Almost everyone in Taiwan's boutique coffee industry is familiar with it.

Won the Cup of Excellence Cup in 2012.

Don't miss the Honey King, who must drink it every year.

National Costa Rica (Costa Rica)

The valley in the middle of the producing area (West Valley), the micro-producing area of San Isidro

Location Costa Rica, Heredia, San Isidro, San Francisco

Microprocessing plant Brumas del Zurqui

Alvarado Rodriguez, the landowner.

Year of establishment 2002

1600 m above sea level

Planting varieties (this batch is Hongkaduai)

Treatment method red honey treatment

Brumas del zurqui, which won the National Coffee Competition in Costa Rica in 2006, means "Valley full of clouds". Juan Ramon Alvarado, the owner of the estate, has a degree in agriculture from EARTH University, and his wife Natalia, a fourth-generation coffee farmer, set up the Brumas microprocessor in 2004, producing about 750 bags of coffee a year.

He used the BRIX meter to measure sugar to determine the best harvest time for coffee cherries, and according to Juan Ramon's test results, the best flavor point for sweet and sour balance was when the sugar content reached 15.5%. After the coffee is picked, the peel is removed, and the pulp scraping machine is used to control the degree of peeling the flesh, retaining a certain degree of sticky pulp layer (mucilage). Then, different from the traditional washing treatment, it does not need fermentation to remove the sticky pulp layer, on the contrary, it is allowed to dry directly with this layer of slime, and then the sticky layer and shell (parchment) are removed directly.

Juan Ramon calls the coffee produced by this treatment Honey Coffee, which has low acidity, increased complexity and rich sweet flavor. Through a stable, uniform and careful exposure process, the surrounding residual pectin sugars and alcohols increase sweetness and fuller texture through diffusion, and then dry in a net bed. The water consumption of this treatment is only 5% of that of the traditional washing plant, and it can be made without a huge washing tank and exposure square. The display of flavor depends on the degree of retention of the pulp, challenging the careful skill and courage of the treater. although in the process of treatment, there will be too much drying failure and mildew, uneven exposure or too rapid overfermentation. But this new treatment has become popular in Central America in recent years and has shone brilliantly in all kinds of coffee competitions.

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