Processing of boutique coffee beans processing of Costa Rican coffee

Costa Rica's production is small, with an annual output of about 110000 tons, ranking seventh in Central and South America. Costa Rica is dominated by new varieties of coffee, such as Kaddura, Kaduai, New World and so on, while the ancient bourbon and Tibica are rare. There are also many varieties in the territory, the most famous is the bourbon variety Yala Saatchi, a variety of elegant flavor, Brazil has also been introduced and planted, has won a prize.

In addition, Costa Rican research institutions have spared no effort to improve the mixed-race Katimo, trying to reduce the stout bean pedigree and enhance the Arabica flavor of Katimo, which has been exported to Asia for trial cultivation in recent years.

Costa Rica mostly uses water washing treatment, and in recent years there has also been an alternative half-sun treatment, 'Miel', or' Honey Coffee', which can be translated as "sweet as honey", which competes with Brazilian half-sun treatment. The coffee produced in Colombia is as sweet as honey, all of which are marked with a big 'Honey Coffee',' on the sacks. It improves the Brazilian half-sun method to increase sweetness, focusing on keeping the pectin layer sticking to the pods as completely as possible (in Brazilian style, scraping off part of the gum layer), peeling and moving the pods to an outdoor viaduct, similar to the practice in Kenya. to avoid absorbing the odor and moisture of the land (Brazil is placed on cement), and then exposed to the sun and air-dried for about one to two weeks (half-sun in Brazil is only exposed for one to three days. Supplemented by machine drying Costa Rica's "as sweet as honey" is dried in the sun. During this period, the pods have to be turned every hour to evenly dry, so that the beans can fully absorb the fruit aroma and sugar essence of the thick pectin layer, and after dehydration, they have to be placed in a wooden container, which is extremely labor-intensive, but the fruit of the "honey brew" tastes as sweet as honey. The disadvantage is that the risk of this method is very high, and it is easy to mildew and rot when the weather is too wet.

Costa Rica is not drier than Brazil, but it dares to use long-term exposure, which makes people pinch a cold sweat, but it also reflects Costa Rican coffee craftsmanship.