Introduction to the flavor characteristics of coffee in Costa Rican mango manor is the coffee treated with black honey sweet?

Origin: Costa-Rica, Costa Rica

Manor: El Mango Mango Manor

Processing plant: caf é Rivense del Chirrip ó S.A.

Altitude: 1500m~1600m

Production season: 2019

Variety: Catuai & Caturra Kaduai & Kaduai

Raw bean treatment: Black Honey black honey treatment

This is a SHB EP black honey process microbatch from Finca El Mango in the Chiribo micro-region of southern Costa Rica. The farm is owned and operated by the Ure ñ aRojas family, which also runs the Caf é Rivense delChirrip ó micro-mill. One of their micro-batch games ranked fifth in the 2019 trophy of excellence.

Mango manor

Finca El Mango is a tiny area called Chirrip ó in the Brunca region of southern Costa Rica, covering an area of 8 hectares. The farm is located at an altitude of 1500 kg and grows Caturra and Catuai varieties. Although mango trees are not common at this height, two on the farm provide shadows for coffee trees. The farm is adjacent to the nearby family farm Finca Las Torres, although the shape of the cup is different, thanks to its southeastward location and steep slopes. The farm includes the first coffee plantation that Don R é gulo started at the age of 18.

Cafe Rivense delChirrip ó is a family miniature factory founded in 2005 by R é gulo delChirrip ó an and Isabel Rojas. During the years of its growth, the family had to work hard and faced many challenges: low international prices, lack of information on coffee processing and financing for coffee projects. Set up the project in an area not known for specialty coffee and ask neighbors to predict that they will fail. However, with perseverance, faith in the project and hard work, the Ure ñ aRojas family continues to come a long way and is recognized as a professional coffee producer.

It can be said that their dedication and hard work paid off. In 2019, one of their micro-batch games ranked fifth in the Excellence Cup; the first country from the Brunca region to enter the top 10 of the COE.

The farm is managed by a sustainable system that focuses on reducing the carbon footprint through appropriate shadow management to provide organic matter to the soil and keep coffee trees fresh; fertilization based on annual soil analysis; use of herbicides in specific plots with strong grass; protection of pollution of all water sources on farms; and specialized fruit trees to feed wildlife.

Treatment mode

This batch of products uses black-or "full" honey technology. Choose only the most ripe cherries to ensure high sugar content. They are dried and pulped with high viscosity and immediately transferred to a raised African bed where they are dried for an average of 12-15 days. All the grinding, grading and bagging work is done on site, so that the whole family has complete control over the whole post-harvest process until the exit.

The Chirrip ó micro area is well known in the field of specialty coffee for its high altitude-from 1300 to 2000 masl- high soil and fresh environment. It lies between two very high mountains: Cerro de la Muerte (3491m) and CerroChirrip ó (3820m). (highest in Costa Rica), the valley between these two mountains creates a unique microclimate that is ideal for coffee cultivation. In recent years, the potential of Chirrip ó micro-region to produce specialty coffee has been greatly developed. This has contributed to an increase in the amount of land used to grow coffee, and it is expected to continue to increase in the coming years.