What kind of coffee beans does the novice buy? Costa Rican black sweet flavor sour and sweet balanced black plum candied fruit flavor

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

Front street-novice coffee beans-Costa Rican black honey recommended

The soil, climate and altitude of the producing area are all the most fundamental elements to shape the taste of coffee. The taste of coffee grown from different places is naturally very different.

Brazil: part of the Robusta is strong on the palate with a chocolate finish.

Columbia: light taste, good balance, low acidity and fruity finish

Indonesia Mantenin: earthy or smoky, bitter cocoa aftertaste, mellow and full-bodied.

Ethiopia: the origin of coffee is high in variety. Many are described as syrup, sweet and sour citrus and a strawberry or blueberry finish.

Kenya: clean, berry-flavored, a little sour tomato.

Jamaica Blue Mountain: sweet and sour balanced, mild, mellow, supple, dark chocolate flavor.

Costa Rican coffee is famous for its honey treatment. Honey treatment is a locally innovative treatment. This treatment is to remove the peel and pulp of the coffee fruit, retain the pectin outside the coffee beans, and then put the pectin beans outside in the sun. Because the pectin part is sticky and slippery, and its sugar content is high, in the process of processing, pectin wraps coffee raw beans like honey, so people vividly call this layer of coffee pectin "honey", and the whole process is called "honey treatment".

We usually see the treatment of honey: yellow honey, red honey, black honey.

Yellow honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable water content.

Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.

Black honey: hardly remove pectin; dry for the longest time, lasting at least 2 weeks, with a cover to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully.

Black honey retains about 80% pectin flesh. The most obvious difference between them is that they are sweeter than yellow honey and red honey.

Knowledge: Elaraby plus seed and Robasta seed are divided into individual coffee and Italian coffee according to the matching of coffee beans.

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!

END