Costa Rican Tarazu Black Milos Santos Fine Coffee very hard beans

Boutique coffee (specialty coffee) is also called "specialty coffee" or "select coffee". It refers to coffee made from a small number of raw beans with excellent taste grown in an ideal geographical environment. Depending on the special soil and climatic conditions in which they grow, they have outstanding flavor. After strict selection and classification, this kind of coffee can be regarded as a selection of coffee beans because of its hard texture, rich taste and excellent flavor.

Costa Rican Tarazu Black Honey (BLACK HONEY) treatment of Costa Rican Tarazu Black Honey

Costa Rica SHB EP Tarrazu Black Honey

Producing area: Los Santos

Farm: LOS SANTOS

Variety: Caturra, Caruai

Treatment: BLACK HONEY treatment

Altitude: 1700 m

Annual average temperature: 19 ℃

Los Santos producing area is located in the southeast of Costa Rica, 70 kilometers away from the capital San Jose.

Los Santos is one of the most biologically diverse regions in Costa Rica.

The area is located in a basin facing the Pacific Ocean.

Plus, it can be affected by warm and humid air from the Pacific Ocean.

Bringing the annual rainfall in the area to 2400 mm.

The annual average temperature is 19 °C. Although the altitude can reach up to 1900 meters, there will be no frost.

Benefit from the influence of basin topography and warm and wet air flow

The Los Santos region has a high forest coverage.

This is beneficial to the biodiversity and the protection of water sources in the basin.

Such an ecological planting system is characterized by a variety of animals, plants, birds and insects.

Therefore, it is known as the harmonious coexistence of biodiversity coffee ecological environment.

Unique climatic conditions, abundant precipitation and fertile volcanic ash soil

And the geographical conditions for planting in small valleys and hillsides

The coffee produced by Los Santos is appreciated by the harshest international market.

Product features:

Climate: two distinct seasons: the rainy season (May-November) and the dry season (December-April). This situation is conducive to the flowering of coffee trees.

The average annual rainfall is 2400 mm. The annual average temperature is 19 ℃.

The coffee planting area in Los Santos is 22000 hectares. The average size of the estate is 2.5 hectares.

The annual output of coffee is 780000 pounds. It is estimated that about 95% of the raw coffee beans are SHB.

Altitude and soil:

The coffee planting area is located between 1200 meters and 1900 meters above sea level.

The soil type is mainly composed of volcanic ash deposits.

As a result, the acidity of the soil is acidic.

Most of the plantations in the area are planted in natural shade.

Harvest:

The harvest period is five months, from November to March of the following year.

The harvest time coincides with the dry season, which ensures that coffee berries with uniform maturity and high quality can be harvested.

The dry season provides conditions for sun treatment. Some raw beans are also treated in the sun.

Palate:

Combination of altitude, climate and cultivated varieties

So that the quality of coffee in the region can be highly recognized by the most demanding markets in the world.

High alcohol thickness, clean and consistent high acidity, rich and obvious aroma

And a hint of chocolate.

Coffee raw bean treatment-honey treatment.

Honey treatment originated in Costa Rica.

To put it simply, honey treatment means that after the peel and flesh are removed,

The way coffee with remaining pectin and endocarp is treated.

The key to distinguish between different honey treatments lies in the treatment of the remaining pectin.

Choice: retain the proportion of pectin and drying speed and method.

Yellow honey (Yellow Honey): about 40% pectin is removed

The drying method requires the most direct heat absorption and maximum light drying.

It lasted for about 8 days to reach the stable value of water content.

Black honey (Black Honey):

Hardly removes pectin; it takes the longest time to dry

Last at least 2 weeks and use a cover.

Avoid the sun is too strong, prevent drying too fast, so that sugar conversion more fully.

Red honey (Red Honey):

About 25% of the pectin is removed.

It takes longer to dry than yellow honey.

And reduce the time of direct sunlight exposure.

It even uses a sunshade, which lasts about 12 days.

Flavor description:

Cantaloupe, durian, cranberry, rich grape juice

Red wine, oranges, pineapples

Strong tropical fruit bomb, rich jujube tea.