Why is Costa Rican coffee so sweet? What are the characteristics of Costa Rican honey processing rose summer

When it comes to sweeter coffee, many people think of Costa Rican coffee because Costa Rican coffee beans are of high quality, light and pure flavor, pleasant aroma and high sweetness. Therefore, many people wonder why Costa Rican coffee is so sweet.

Qianjie believes that this is due to the fact that Costa Rica almost has the climate and geographical conditions for coffee cultivation, and the government attaches great importance to the coffee industry and strictly requires the production of high-quality coffee. In addition, there is the commonly used honey treatment in Costa Rica (Honey Process), which increases the sweetness of coffee and gives it a caramel-like taste.

Costa Rica, located in the Central American isthmus, can be affected by both Pacific and Atlantic currents and monsoons, forming a suitable temperature and unique microclimate in Costa Rica. Coffee production is concentrated in the middle of the country, which is run through the Cordillera mountains and brings numerous volcanic mountains and basins. More than 80% of the coffee is grown in volcanic soil at an altitude of 8-1700 meters.

In the coffee grading system, Costa Rica, like most Central American coffee producing areas, takes altitude as the main standard, because it believes that the higher the altitude, the greater the temperature difference between day and night, and when the temperature is low, the ripening time of coffee berries is prolonged. During this period, sugars can accumulate more, flavor will be richer, and density and hardness will be better. At present, most Costa Rican coffee beans are extremely hard beans of SHB grade (more than 1200 meters above sea level), and the height of 1500-2100 meters is as high as 1500-2100 meters above sea level in the Tarazu producing area (Tarrazu), which is the most common in the front street.

In addition, the Costa Rican government attaches importance to the coffee industry and believes that only the production of high-quality Arabica coffee beans can gain a foothold in the international market, so at the beginning of the 20th century, a law was enacted to prohibit the production of coffee beans other than Arabica varieties, which shows its determination to maintain high-quality coffee.

Costa Rica is also the first country in Central America to grow coffee because of its commercial value, which has a history of nearly 300 years, so the country has formed a complete coffee ecological chain and industrial chain. Therefore, we have the funds to research and innovate the new varieties and treatments of coffee, and set up the Costa Rican Coffee Association ICAFE to improve the management and ensure the stable production of high-quality coffee beans.

At present, Costa Rican coffee is mainly treated with water washing and honey treatment. Honey treatment is a major feature of Costa Rican coffee. This treatment is a coffee treatment method between tanning and water washing, which is improved by introducing and improving the half-sun treatment from Brazil. Compared with washing treatment, honey-treated coffee beans have higher sweetness, medium acidity and rich taste.

Coffee berries are screened after harvest, and those of good quality use mechanical peeling off the peel and pulp, retaining the pectin layer, and then sun-curing them. The pectin layer in coffee beans is very sticky, like honey, so this treatment is named honey treatment.

And in Costa Rica, by precisely controlling the thin thickness and drying time of pectin, different treatment methods are subdivided into black honey, red honey, yellow honey, white honey and so on. Because this method can make almost no water, and retain the pectin, it can provide coffee beans with more sugar and show the highest sweetness.

Recently, Qianjie Coffee has a new honey-treated rose summer from the Tara Pearl producing area of Costa Rica, San Isidro Labrador Manor, which is medium-and light-baked, with a hint of flowers after brewing, and tastes like cherry, orange and yellow peach. it is as sweet as juice, the finish is clean, and it tastes like oolong tea.

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