Introduction to the Flavor of Coffee treated with Yellow Honey in Rome Manor in Costa Rica

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Tarrazu Don Mayo La Loma Caturra Natural

Country: Costa Rica Fiscal year: 2003

Production area: Tara Pearl

Producer: Don Mayo Processing Plant

Treatment: Yellow honey treatment

Breed: Caturra

Altitude:1500--1950 m

:: Sweet pear in mouth: :

:: Baking degree: Light medium baking

:: Flavor Description: Pear sweet, toffee, round acidity, dense juicy palate, sweet berries, dark fruit tones, vanilla chocolate

Don Mayo Treatment Plant Romar Manor

Don Mayo La Loma

Costa Rican coffee was imported from Cuba in 1779 and first exported in 1820. There are currently about 32000 small coffee farmers, with an average cultivation area of less than one hectare. Due to its geographical location in the Central American Isthmus, many volcanoes in the territory, and the climate regulated by Pacific and Atlantic ocean currents and sea breezes, the coffee beans produced have a unique flavor and are rated as one of the world's high-quality coffees. Costa Rica coffee has been cultivated for 200 years, first planted in Poas and Barva volcanic slopes, now known as the Central Valley (Central Valley) area, the main seven coffee producing areas from the northwest to the southeast, along the inland central plateau and distribution.

In Costa Rica, in the past 10 years, the local "dry" treatment method began to prevail, collectively known as "honey treatment method," honey treatment is to adjust the scraping degree of pulp by scraping machine, and produce coffee beans with light to dark color (white, yellow, red and white, yellow, red and black) and "honey feeling" from light to strong, so that its flavor has different levels of acidity, complex aroma thick feeling. Costa Rica invented honey processing and developed a feature of micro mill development because it wanted each coffee farm to have its own coffee processing system and produce the most distinctive green coffee beans according to its own processing method.

Tara Pearl is one of Costa Rica's eight major producing areas, and it is also the most famous producing area in Costa Rica. It is close to the Atlantic Caribbean Sea, with mild climate, clear dry and wet seasons, coupled with high mountains and rainy, fertile volcanic soil and abundant sunshine, so it can produce high-quality coffee. Its coffee flavor is consistently recognized by the coffee market-elegant and unique, bright and soft acidity, mellow taste, with a distinct fruity finish, and has won many CoE: Cup of Excellence awards in recent years.

The Don Mayo Cooperative was founded in 1994 and a processing plant was set up in 2005 to develop and process coffee for 10 affiliated coffee plantations located on hillsides at altitudes of 1,500 - 1,950 meters, so the coffee produced is SHB grade.

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