Cosmopolitan Series Coffee Coffee Series Venecia Black Honey

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Cosmopolitan stone series Venecia black honey Costa Rica diamond series Venecia honey

Production area: Tarazhu

Variety: Venecia

Processing method: honey treatment

Altitude: 1700-1800m

Level: SHB

When it comes to Costa Rican coffee, we have to find that Costa Rican beans are really good, with high sweetness and rich taste. Since the introduction of coffee beans from Cuba in 1729, the state has stipulated that only Arabica varieties are allowed to be planted, with high altitude, good drainage and fertile volcanic soil, so the geographical environment gives birth to their coffee beans with good sweetness and pleasant acidity.

Honey treatment

By the way, one more thing to say is the processing of honey in Costa rica. We know that most of the coffee in Costa Rica is processed with honey, which is due to its weather. The weather in Costa Rica is basically half a year of rain and half a year of drought, and it is good to have a drought during the coffee harvest season, so Cafe developed this method of handling honey between solar and water washing.

Honey processing allows coffee beans to undergo daily drying through the mucous membrane, while honey processing is divided into black honey, honey, orange honey, honey, white honey, etc., according to the thickness of the fruit cut, the length of time (or the degree of drying thickness), and the rate of turning when drying, etc.

Fengshi series

The concept of the diamond series comes from the highest grade of wine, grand cru. In 1885, the king of France graded the wine by breaking down King III. The highest standard can be expressed by grand cru, which literally exists (honorable place, famous place). It implies the meaning of the place where the grapes are grown, and we use this concept. Take Costa Rica as the production organization of coffee coffee to provide high-volume micro-batches (micro-regional selections), our cups are served in batches one by one, and then pick out the batches that taste very bad, the taste buds have a brand-new system.

In this season's diamond series to share with you, since the high-volume coffee peach collection, this series is the latest high-quality coffee micro-batch series launched in 2016.

Venecia coffee products

The coffee variety Venecia comes from the plants selected from 100% Kaddura to be more disease-resistant and high-yield. it is a natural mutation of Kaddura, because these coffee bars show higher birth productivity, greater fruit, and stronger resistance to rain.

In 1991, the Costa Rican Coffee Institute (ICAFE) began to study this kind of coffee and conducted trials in Turrialba, Coto Brus and Perez Zeledon, which showed that the proportion of actual underweight decreased during the selection process. In the same way, peaches are more uniform in size, and the yield and ratio of peaches are more uniform or industrial.

Perez Zeledon testing shows that coffee seems to mature for a long time, is beneficial to some environments, and has a great impact on the quantity of coffee cups. People are so interested in this kind of coffee that in 2010, Venicia was launched as a late-ripe product with excellent cups.

The above is an introduction to the "diamond series" and "Venecia coffee". What about the taste of this bean? Save it for the next issue, and we'll share it together.

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