Stonehenge Manor, Costa Rica blueberry coffee beans, anaerobic heavy honey treatment process.

Costa Rica introduced coffee beans from Cuba in 1729, and Costa Rica became the first country in Central America to grow coffee and the first to grow coffee because of its commercial value. Costa Rica is rich in volcanic soil, coupled with the influence of Pacific currents and monsoons, giving it a unique microclimate. Costa Rican boutique coffee growing areas have sufficient precipitation, suitable temperature difference between day and night and weak acid volcanic soil provide excellent conditions for growing coffee.

Costa Rica is located in the Central American isthmus, belonging to North America, latitude 10 °north, longitude 84 °west. It is bordered by the Caribbean Sea to the east and the North Pacific Ocean to the west, with a coastline of 1290 km (212km on the east coast and 1016 km on the west coast). Costa Rica borders Nicaragua in the north (309 km long border) and Panama (639 km long border) south-southeast. Costa Rica's economy depends mainly on agriculture and the export of electronic components.

The bean introduced today comes from Stonehenge Manor in Costa Rica.

Stonehenge Manor is located at an altitude of 1700-1800m above sea level in the Brenka producing area south of Costa rica. It was named Stonehenge Manor because the aboriginal stone carvings from 200 to 1500 BC were unearthed near the manor, called the Secret Stone Ball. The soil for growing coffee in the manor is a mixture of red mud and plaster, so the coffee beans produced here are not only high in density, but also superior in sweetness.

The anaerobic heavy honey treatment first selects the fully mature coffee fruit, then removes the peel and retains the pectin of the pulp and puts it into a sealed barrel to inject carbon dioxide, and the room temperature is controlled at 10-15 ℃ for anaerobic low temperature fermentation. After the end of anaerobic fermentation, it will enter the second stage of honey treatment fermentation. Put the coffee beans after anaerobic fermentation on the net drying bed to dry, the temperature should not exceed 40 ℃. After drying for 8 hours, the coffee fruit will be placed in a greenhouse for 12 hours, a process that lasts for 20 to 25 days. When the moisture content of raw coffee beans reaches 15%, put the raw coffee beans in an inner bag and cover the outside with a cloth bag, and then leave in a cool and ventilated place for a month until the water content of the coffee beans is reduced to 11%.

The flavor of treated coffee reflects the smell of rose, blue plum fudge, fermented fragrance and mint feeling. It is a coffee bean worth a try.