Raisin treatment what are the different coffee raisin treatments?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Costa Rica has a mild climate, rainy mountains and fertile soil formed by volcanoes, which makes it the most suitable environment for coffee growth. In addition to the superior growth environment, the Costa Rican government also had the foresight to vigorously develop the coffee industry at the beginning of the 19th century. So far, Costa Rican coffee has surpassed cocoa, tobacco and sucrose as an important cash crop and a major source of finance.

In 1821, the city government of San Jose distributed free coffee saplings to its neighbors, and then introduced preferential policies such as giving away land for five years. This series of policies make it the first country in Central and South America to establish a complete coffee industry. While 1/3 people in Costa Rica are engaged in coffee-related industries, it can be said that coffee is an integral part of the country.

Costa Rica enacted legislation in 1989 to ban the domestic cultivation of Robusta, and then imposed restrictions on the cartimor variety, which would contain Robista genes. (note: for coffee growers, the greatest fear is genetic contamination between species (two different varieties, such as Robusta and Arabica), although Arabica coffee is self-pollinated But bees still spread when they bloom. )

Original coffee honey treatment

Although Costa Rica ranks third from the bottom in terms of land area in China and the United States, because the country attaches great importance to the development of the coffee industry, Costa Rica has coffee planting and processing skills that can not be surpassed by all the major producing countries in the world.

The conditions of honey treatment require:

Honey treatment is a complex, time-consuming and difficult processing method.

The first step is to select high-quality fruit, and then peel off the pulp and leave the endocarp (pectin), where the endocarp is the core of honey treatment. The endocarp is rich in sugar and sour taste, which will slowly seep into the coffee beans during the drying process.

The second step is drying, which is the most important condition for the production of high-quality coffee beans. The time of drying is very important, if the time is short, the sweet taste is not good; over time, the coffee will be moldy, you need to pay special attention.

With the gradual progress of the times, there are many new treatments (yellow honey, black honey, red honey, white honey, orange honey and national understanding of different honey treatment techniques. (I won't explain them one by one.

Raisin treatment: [100%] sticky layer retention and anhydrous treatment, on the day of harvest, peeling and retaining sticky, and then drying, the unique variety of yellow kaduai black honey in the manor is named raisin treatment. the sweetness is excellent due to the rich changes in the overall taste and the full greasy feeling coupled with cleanliness.