Raisin Coffee Raisin Honey Raisin Costa Rica

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Coffee has taken root in Costa Rica for more than 200 years, and although it is only the third-lowest country in Central America, it plays an important role.

At present, Colombia has a total population of about 4.5 million, but there are as many as 400 million coffee trees. Coffee exports account for 25% of the country's total exports. According to local statistics, about 1/3 of the population is involved in coffee-related industrial chains.

It is not an exaggeration to say that coffee has changed the standard of living in this country.

Costa Rica has a unique natural environment, fertile volcanic ash, mild and suitable temperatures, stable and abundant rainfall, sufficient daylight hours, significant temperature difference between day and night climate, are one of the factors that make coffee a major agricultural product in Costa Rica. They also produce a wide variety of green coffee beans, from commercially available Arabica beans to Cup of Excellence (COE) green coffee beans, and the temple of the Geisha variety (Geisha), plus countless white, yellow, red and black post-processing methods, the list is endless. The traditional classification method classifies Colombia into seven production areas, from northwest to southeast, distributed along the inland central plateau, West Valley, Central Valley, Tarrazu, Tres Rios, Orosi,

Brunca, Turrialba, several of which may be familiar to everyone in the Taiwanese coffee market, but with the evolution of fine coffee, the specifications of large producing areas can no longer satisfy the curiosity of coffee lovers, resulting in more and more micro-areas.

Canet is located at the highest elevation in Costa Rica where Tarrazu coffee is grown.

Cardura is a single-gene variant of Bourbon, discovered in Brazil in 1937, with better productivity and disease resistance than Bourbon, shorter trees, easier to harvest, lemon or citrus acidity on the palate, and fruity sweetness.

This area is the most densely planted fruit area in Costa Rica. The manor is mainly planted with passion fruit, and the amount of coffee is quite rare. Only one specific area is planted with coffee, and special care is taken to pick only ripe red cherry fruits.

Raisin honey treatment is a double fermentation honey treatment method, first the coffee fruit into the state of raisins, then peel honey treatment fermentation, in the flavor of fermentation flavor will be more intense, and pectin preservation than other honey treatment is higher, 100% pectin honey treatment really has raisin flavor.

This is a fairly sweet treatment, with white wine taste and balanced acidity, more intense fermentation in flavor, and higher pectin preservation than other honey treatments.