Will Costa Rican honey be sweeter? Costa Rican red honey tastes second only to black honey.

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Introduction to Qianjie-Costa Rican honey treatment

The treatment method of Costa Rica is also different from that of other countries, and honey treatment is mainly used throughout the country. What is honey treatment?

The coffee bean is the core of the coffee fruit, the outermost layer of the fruit is the peel, under the skin is the pulp, and under the pulp is pectin, which is a thick gelatinous layer that tightly wraps the coffee beans. because this layer of mucous membrane is sticky and the powdered sugar is extremely high, it is called "honey" by people.

Honey treatment refers to the process of making raw beans with mucous membrane for sun drying, which is between the sun treatment (whole fruit drying) and water washing (decomposing the colloid with water). This treatment keeps the water clean, although the brightness decreases, but the sweetness of coffee has been increased.

There is also a hierarchical distinction in honey treatment:

Yellow honey treatment: retain 20% of 50% pectin, dry with light, last for about 8 days, so that the moisture content reaches a stable value.

Red honey treatment: retain more than 50% of the pectin, longer drying time, reduce the direct exposure time of light, will be used in the sunshade, lasting about two weeks.

Black honey treatment: retain more than 80% pectin, about 2-3 weeks to dry dehydration, use sunshade, prevent drying too fast, so that coffee more fully absorb pectin converted sugar.

Why do other countries seldom use honey treatment? apart from the fact that the process is vulnerable to pollution and mildew, it needs to be closely watched throughout the process and constantly flipped over to avoid bad fermentation flavor, but also depends on the local weather and climate. The weather must be dry and sunny, otherwise it is not suitable for honey treatment. Costa Rica's climate is dry for half a year, which happens to be dry during the coffee harvest season. Therefore, coffee farmers summed up the development of honey treatment methods, thanks to the intelligent working people.

Knowledge: when coffee was introduced into Central America, it first came to Costa Rica.

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