Introduction to the Flavor characteristics of Red Honey Rose Summer in Costa Rica the boutique of Benfeigo Farm has a high sex-price ratio.

Farm: El Beneficio

Farmer: Juan Ramon Alvarado

Country: Costa Rica

Province: Heredia

City: San Isidro

Altitude: 1500-1600m above sea level

Variety of coffee: Rose summer

Processing: red honey treatment

Flavor: light aromas of mint and caramel. Light body style, slightly floral rose summer, with some roses and rose tea. Milk chocolate, honeysuckle, Asian pear, papaya, barley, roasted peanuts, cocoa. The taste of butter.

Rosa coffee can be very expensive and there is a lot of demand, especially from the international community. This kind of coffee is relatively cheap. Although its price is higher than other coffee we usually serve, it is not cheap for Rosa varieties.

In the past, we served coffee from the Brumas del Zurqui micro-processing plant, and we were always impressed by the owner Juan Ramon Alvarado's concern and attention to coffee processing. The factory was set up on his El Beneficio farm in 2004 and processes coffee from several other farms. Juan Ramon (Juan Ramon) is considered a pioneer in coffee processing and produces coffee in a variety of processes, such as water washing, natural and honey treatment. Juan Ramon's micro-processing plant is located in the central valley of Costa Rica. The factory was founded by Juan Ramon Alvarado (Juan Ramon Alvarado) and Natalya Gomez (Natalia Gomez), whose family has been producing coffee for more than a century.

Rose is a family heirloom from Ethiopia that produces slender blue-green coffee beans with a special aroma and floral scent. Price Peterson, which owns the Grand Manor of Panama (Hacienda Esmeralda), conducted an experiment a few years ago to grow it with a wider variety. The result is a rediscovery of other varieties with excellent fruity, floral and flavor, but with both balance and refinement, without the superior varieties of other coffee. Coffee growers in other countries quickly followed suit, and the variety won many awards in the "Excellence Cup" competition held around the world.

Since the advent of the miniature beater, the most famous of which was developed by Penagos of Colombia, small processors have been able to process their own coffee at a lower entry cost. These machines use pressurized water mist to peel off the skin of coffee cherries and can remove the pulp (the fruit around the coffee shell) to a good tolerance, leaving a certain amount of pulp on the skin to dry. After removing all the pulp, the coffee will be washed completely. When a small amount of flesh is left, it is called yellow honey treatment. A little more pulp red ​​ honey treatment (like this coffee), a lot of black honey treatment. When no pulp and skin are removed, naturally. There is no greater use of machinery than anywhere else in Costa Rica, where farmers have sold cherries to large wet mills, to processing their own coffee, to selling coffee under their own name countless times. To this end, it is necessary to have a keen understanding of growth and processing, so everyone has the ability to participate.