Characteristics of coffee bean flavor and bean honey treatment in Tarazhu, Costa Rica

Flavor characteristics of Tara beads in Costa Rica

Costa Rican coffee has a history of more than 200 years. It is not only an important basis for the country's economy and people's livelihood, but also an indispensable role in the global coffee history. In the past decade, it has become popular all over the world as a micro-processing farm. In this small Central American country, because of its special geographical environment, it has created a wide variety of boutique coffee with different flavors. The farmers living here not only have perfect working environment and production conditions, democratic and peaceful national conditions, strict labor laws, appropriate medical and health care system, but also can imagine why this is the first country with no military in Central America, and it is also the seat of the United Nations University for Peace.

Tarazu, located in the Talamanca Mountains of Costa Rica, was founded in 1970 and has long been one of the representative producing areas of Costa Rican coffee. The area has beautiful scenery, good coffee quality and a rich history. Every year, the Tarazhu Cooperative employs about 10000 people to directly engage in coffee production and support work. The coffee plantations that join farmers are mainly on the volcanic hillside with an average elevation of about 1500 meters behind the treatment plant, with an annual rainfall of 3200 mm. The varieties are Caturra and Catuai. Volcanic soil, the careful care of farmers, high-mature berries, clean water, a century-old washing process that boasts, and the final European treatment process to completely remove defective beans by hand, ensure that the flavor of each cup of coffee will reveal its introverted demeanor in its unexpected purity.

Tarazhu is a world-famous producing area, the main feature is that the high seafood area creates an unparalleled perfect taste, tastes quite mild and supple, sour, sweet and chocolate bitter, inclusive and extremely balanced, is the classic flavor of gourmet coffee.

Costa Rican honey treatment

"Honey treatment" originates from Costa Rica and is regarded as an original treatment method in Costa Rica. In the past, Costa Rica was often washed with water, and the processed coffee beans had bright acidity and dry flavor, but they consumed a lot of water resources, which not only had a high cost, but also had a great impact on the environment. The honey treatment is a processing method that gives priority to the environment in Costa Rica. The editor thinks that apart from being unique in coffee treatment, this method is also worth learning from other big coffee countries.

Honey treatment means that the pectin layer of coffee beans is directly retained and exposed after screening, but before exposure, the pectin layer of coffee beans is very sticky and feels as sticky as honey; when the coffee pulp is separated from coffee beans, the outer coated pectin layer is exposed to the sun and absorbs moisture in the air to make the pectin layer more sticky.

Honey treatment is fastidious and laborious.

The first step is to select high-quality fruit, and then peel off the pulp to leave the endocarp, where the endocarp is the core of honey treatment. Endocarp is rich in sugar and sour taste, in the process of drying, sweet and sour taste will slowly seep into the coffee beans, so it is more obvious in the sweet taste, also known as "sweet as honey" treatment.

The second step of drying is also the most important condition for the production of high-quality coffee beans. If the drying time is short, the sweet taste is not good; over time, the coffee will be moldy. Therefore, the risk of honey treatment is very high, mainly because the weather in Costa Rica is humid, but it is easy to mildew and rot when it is exposed to the sun for a long time, but it also reflects the high standard of coffee in Costa Rica.

Finally, when the coffee is exposed, it is almost as dry and roasted as any other treatment.

100% Kaddura single variety of the southern manor of Ponte microprocessing plant, Costa Rica

Costa Rica Tarrazu Puente El Sur Farm Caturra, White Honey

■ country Costa Rica (Costa Rica)

■ producing area Tarazhu (Tarrazu)

■ Manor South Manor (El Sur Farm)

■ producer Ponte Microprocessor Plant (Puente Micro Mill)

■ treatment method White honey treatment (White Honey)

■ variety 100% Kaddura (Caturra)

■ 1600 meters above sea level

■ flavor: exquisite lemon, citrus fruit acidity, covered with almond aroma, complex flavor of roasted hazelnut, very charming orange blossom water flavor when sipping, the overall level is changeable, it is also the best Ponte micro batch ever drunk.