Is Costa Rican honey sweet? how does Costa Rican red honey taste?

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Introduction to Qianjie-Costa Rican honey treatment

The treatment in Costa Rica is also different from that in other countries, which is improved according to the Brazilian treatment, and coffee farms across the country basically adopt a unique honey treatment as the main treatment. So, what is honey treatment?

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

Honey treatment refers to the process of sun drying with coffee mucous membrane, which is between the sun treatment (whole fruit drying) and water washing (decomposing the colloid with water), which 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.

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