Costa Rican Stonehenge, Costa Rican Stonehenge, Black Honey Flavor

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Front Street-Costa Rica Stonehenge "Black Honey"

Costa Rican Stonehenge

Country: Costa rica

Boulder: boulder

Level: SHB

Handling method: black honey treatment

Altitude: 1700-1800m

Variety: Kaddura, Kaduai

Costa rica, located in Central America, is at the same time controlled by Pacific and Atlantic currents and seas. With many high-altitude volcanoes up to 2000 meters above sea level, coffee nuts grow slowly in the fertile volcanic ash soil and cold environment at high elevations, giving birth to coffee beans with complete and rich flavor.

Costa rica has two seasons each year, the dry season is from December to April, the coffee harvest is from December to April, and the rainy season is from May to November. The micro-processing system has been established in recent years, because the water consumption is only 5% of that of the system washing processing, and there is no need for large sinks and exposure sites, so the investment required is much smaller. The "honey processed coffee", which has low acidity, high temperature and sweet fragrance, has become a hot spot in the coffee industry in recent years.

Coffee was grown in Costa Rica as early as a hundred years ago, first on the slopes of the Poas and Barva volcanoes, which is now what I call the central valley. At present, there are eight main production regions in Costa Rica: West Valley in the western valley, Central Valley in the central valley, Tarrazu in Tarazu, Tres Rios in Sanhe, Orosi in Kuangxi, Brunca in Buchanca, Turrialba in Duli Atreba, and Guanacaste in Guaracast.

And Tarrazu is one of the main coffee producers here. The Tarazhu region also has a long history of producing coffee, which has been recognized and recognized by the British royal family, even in the Pope's speech.

Let's talk about it.

Stonehenge is located in Brunca in the south of Costa rica. It has a variety of miniature climates because it is connected to Panama in the mountains. Stone carvings of aborigines from 200 to 1500 BC were unearthed near the temple, which is regarded as a secret stone ball, so it is named after the boulder.

Kaddura Caturra, Kaduai Catuai

Kaddura and Kaduai are more common in American beans, especially in Central America.

Kaddura

Kaddura is a variety of bourbon, which was discovered in Brazil in 1937. Its production and disease resistance are better than bourbon, and the plant is short, easy to harvest, strong in adaptability, and does not need to be covered. It can also be healthy under direct exposure, commonly known as exposed coffee (Sun Coffee). Kaddura is co-planted in the high altitude area from 700m to 1700 m, and the altitude response is very strong, but the higher the altitude, the better the taste and the lower the yield, which is the fate of high-quality beans.

Kaduai

Kaduai is also an Arabica hybrid. It is a hybrid of Mundo Novo Montgomwood (New World) and Caturra Kaddura. It has better resistance to natural damage, especially resistance to weather and rain. It inherits the low point of Kaddura and changes the deficiency of Arabica. On the other hand, it has solid results, which is not easy to fall when strong, and makes Arabica fruit weak.

Processing method

Honey treatment, called Honey Process or Miel Process, is regarded by many people as a process of processing honey, or coffee will smell honey after processing. Otherwise, honey treatment is a way to dry the fruit with endocarp after it has been removed. Because in the process of drying, the moisture on the surface of the core will evaporate, so it becomes as thick as honey, hence the name.

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