How about Costa Rican coffee? Costa Rican coffee black honey taste introduction

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Qianjie-introduction to Black Honey of Faramy Manor in Costa Rica

Costa Rican black honey

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. Costa Rica's high-quality coffee beans are called "very hard beans" (SHB), and the quality of hard beans (HB) and slightly hard beans (SH) decline in turn, and this is also the way it is graded. Extremely hard beans grow at an altitude of more than 1500 meters, and 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.

This batch of Ferrari Manor Black Honey treatment, the famous Tarasu from Costa Rica, started late in the development of boutique coffee, but now Costa Rican boutique coffee is developing rapidly. with the mild acidity of honey treatment, soft taste and sweet high-quality berry flavor, it is not to be underestimated. Black honey retains about 80% of the pectin pulp. The most obvious difference between them is that yellow, red and black are sweeter than the other. Coupled with the rich fruit rhyme, it is deeply loved by all the coffee gluttons.

Black honey of Faramy Manor in Costa Rica

Grade: SHB

Producing area: Tarazhu

Growth altitude: 1200-1800m

Treatment method: black honey treatment

Variety: Kaduai

Manor: Faramy Manor

Dry aroma: roasted almonds, blackcurrant, BlackBerry, citrus

Wet fragrance: plum, rum, cream, honey, sucrose, dark chocolate

Palate: clean, sour, mild and supple, quick but not long-lasting, good balance, less mellow thickness.

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