How does Costa Rican coffee taste? how do you treat coffee beans with yellow honey, red honey and black honey? how do you feel sweet?

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Front Street-Costa Rica Black Honey Coffee sharing

Costa Rican coffee was first introduced into Central American countries with a long history and a complete coffee organization from production to marketing system. Because it is located in the Central American Isthmus, the territory is full of volcanoes and has the natural advantages of sunshine and land, and the climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, the coffee produced has the characteristics of local micro-climatic conditions. In terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as one of the world-class high-quality coffee. With many towering volcanoes up to 2000 meters above sea level, coffee berries grow slowly in fertile volcanic ash soil and cool environments at high elevations, giving birth to coffee beans with complete and rich flavor.

Costa Rican coffee honey treatment, called Honey Process or Miel Process, after hearing the name honey treatment, many people will think that this is a process of processing with honey, or processed coffee will have a honey flavor, in fact, honey treatment is the method of peeling off the pulp and drying the fruit with endocarp. Because in the process of drying, the water of the gel on the surface of the core will evaporate, so it becomes as sticky as honey, hence the name.

Costa Rica can be divided into two seasons a year. The dry season is from December to April, the coffee harvest is from December to April, and the wet (rainy) season is from May to November. In recent years, micro-treatment plants have been established, and since the water consumption is only 5% of that of traditional washing plants, and does not require huge sinks and exposure fields, the investment required is relatively small. The "honey-treated coffee" with low acidity, high complexity and strong sweet flavor has become the target of competition in the coffee industry in recent years.

Stonehenge Manor, Costa Rica

Country: Costa Rica

Manor: Stonehenge Manor

Grade: SHB

Treatment method: black honey treatment

Altitude: 1700-1800m

Variety: Kaddura, Kaduai

Hand punching parameters: 15g powder, V60 filter cup, water temperature 91 ℃, ratio of powder to water 1:15, grinding degree BG 6S (Chinese standard 20 sieve pass rate 58%).

Technique: steam 30 grams of water for 30 seconds, small flow evenly injected to 120 grams of water, when the water level is about to expose the powder bed, continue to inject water to 220 grams of cut-off water, remove the filter cup when the coffee drip filtration is completed, and the extraction time for steaming is about 2 minutes.

Flavor characteristics: black plum, berries, raisins, fermented wine

Knowledge expansion: Costa Rica, located in the Central American Isthmus, is simultaneously controlled by Pacific and Atlantic currents and sea breezes. There are many towering volcanoes up to 2000 meters above sea level. Coffee berries grow slowly in the fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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