Costa Rican coffee bean flavor Costa Rican coffee bean characteristic fruit sweet and sour taste mild

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Front Street-Costa Rican Coffee introduction

Costa Rica, located in the Central American isthmus, the coffee beans produced at high latitudes are famous in the world, full-bodied, mild in taste, but extremely sour. The coffee beans here have been carefully processed, which is why there is high-quality coffee. Costa Rica, located in the south of SanJos é, the capital of Talasu, is one of the most important coffee growers in the country.

Although the development of boutique coffee started relatively late, but now Costa Rican boutique coffee is developing rapidly, with honey-treated mild acidity, soft taste and sweet high-quality berry flavor, it is not to be underestimated. And the so-called honey treatment (Honey Process): refers to the coffee beans in the washing method to remove the skin and flesh of the step, select the remaining part of the pectin pulp to carry out a fermentation process, this treatment is honey treatment. According to the amount of remaining pectin meat, there are different flavors and names.

We usually see the treatment of honey: yellow honey, red honey, black honey. For example, Costa Rica with yellow honey has about 25% pectin left over, red honey is about 50%, and black honey retains about 80% of pectin flesh. The most obvious difference between them is that they are sweeter from yellow, red and black. Coupled with the rich fruit rhyme, it is deeply loved by all the coffee gluttons.

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 treatment, pectin wraps coffee raw beans like honey, because the berry juice contains high sweetness and unique enzymes, the processed shell beans contain richer taste and complex positive flavor, and the sweetness is higher, so people vividly call this layer of coffee pectin "honey", and the whole process is called "honey treatment".

Altitude always represents the quality of coffee, and high altitude means better quality. In addition, due to the high altitude drop caused by sufficient rainfall, is very beneficial to the growth of coffee trees; and high altitude night temperature is low, resulting in slow growth of trees, so that coffee fruit better absorb more nutrients, coffee flavor is also richer. Although Costa Rica has won the recognition of coffee gluttons through honey-treated coffee beans, it is also closely related to Costa Rica's superior geographical and climatic conditions, and the selection of Arabica varieties of coffee.

Knowledge: the most famous large planting area in the country is Tarrazu, near the capital, San Jose.

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