Characteristics of Costa Rican coffee raw beans introduction to the taste of Costa Rican coffee black honey

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Brief introduction of Costa Rican Stonehenge Black Honey in Qianjie

High-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Generally speaking, 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 of the coffee beans, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly and make 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.

S.H.B. It is a very hard bean with an altitude of more than 1500 meters above sea level, which means high quality Costa Rican coffee. This super hard coffee bean suitable for medium roasting has a strong sour taste and charming aroma. Costa Rican SHG coffee is usually full-grained, clear in flavor, bright in acidity and ideal in consistency.

Honey treatment first appeared in Costa Rica in Central America, mainly because of the lack of water resources in some high-altitude areas of Central America, so the coffee fruit was dried in the sun together with the pulp mucosa after using the pulp sieving machine.

Pectin mucous membrane is the part with the highest content of coffee fructose, and it is also an important part of coffee fermentation. It can be said that 80% of this part determines the supply of nutrients in the process. White honey retains 30% pectin, yellow honey retains 60% pectin, red honey retains 75% pectin, and black honey hardly removes pectin.

The varieties of Stonehenge Black Honey are Kaddura and Kaduai, the raw bean particles look more uniform and full, smell sweet peach and a hint of fermented fruit.

Hand punch

Parameters & techniques: powder quantity: 15g; degree of grinding: medium and fine grinding, that is, fine sugar size (VARIO 50: Chinese standard No. 20 sieve pass rate 57%); water temperature: 90 ℃; powder-water ratio: 1:15.

Steam with 30 grams of water for 30 seconds, pour water to about 120 grams in sections, continue to inject water to 226 grams when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed.

The moist aroma of Stonehenge is full of fermented and strawberry aromas, with strawberry jam, berries and blackcurrants in the mouth, hazelnut and cream in the middle, and caramel sweetness at the end.

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