Is the black coffee sour or bitter? Costa Rican coffee tastes sour and sweet and balanced.

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Front Street-Costa Rican Coffee introduction

In 1729, coffee trees were transplanted from Cuba to Costa Rica, which opened the chapter of planting Arabica coffee trees in Costa Rica. In 1820, the first coffee was exported to Colombia and Chile. In 1854, the British merchant ship, the Sovereign, shipped 100 pounds of coffee to London, England, thus creating the Costa Rican "golden beans". Starbucks has had its own coffee farm since it acquired the Alsatian farm in Alajuela, Costa Rica, in 2013.

Although Costa Rica does not produce much coffee, Costa Rica has a very wide variety of coffee beans, such as Kaduai, New World, Tibica and so on. However, to be characteristic of Costa Rica, it should be Vera Villa Sarchi and Costa Rica 95.

Vera Villa Sarchi: in the 1960s, Vera Saatchi was first discovered in Costa Rica and became an endemic variety of Costa rica. it has a clear flavor and is characterized by sweet and soft acidity and a smooth taste. Controlling the bitterness can make the taste milder.

Only step in the global honey treatment

Because the surface mucosa of coffee beans is extremely slippery and the sugar content is extremely high, it is often called "honey". In the process of honey treatment, coffee will leave some or all of the "honey" when it is dried. After the coffee fruit is picked, graded and peeled, it is placed on a drying bed to dry.

From left to right are natural washing method, honey treatment method, water washing method and natural drying method.

Because the drying time of the mucous membrane is very short, coffee beans hardly ferment during the drying process. The acidity of coffee beans processed by this method is slightly higher than that of natural washing, but much lower than that of natural washing and natural sun processing.

Honey treatment classification:

Black honey: hardly removes pectin, so it takes the longest time to dry and lasts for more than two weeks. in order to avoid drying too fast, cover will be used to block too strong sunlight to make sugar conversion more fully.

Red honey: remove 25% pectin (the specific methods of each manor vary), the sun lasts for about 12 days, and shading sheds may also be used in the process.

Yellow honey: remove 40% pectin and accept maximum light drying for about 8 days until the moisture content is stable.

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