Introduction to the Goddess Manor for the treatment of Yellow Honey in Costa Rica Coffee producing area

Las Lajas Estate Yellow Honey

Country: Costa Rica

Region: Central Valley

Class: SHB;

Processing method: yellow honey processing

Altitude: 1300~1500 m;

Breeds: Caturra, Catuai

Cupping Notes: Honey, Tropical Fruit, Maple Syrup,Melons Las Lajas Estate The annual production season from December to February, the owner insists on only harvesting ripe and red fruits, and most of the way to improve the sweetness and thickness of coffee, and placed in the African trellis-style sun field, to ensure that coffee can receive uniform sunlight, avoid excessive fermentation. At the same time, the estate has also actively obtained international organic certification. At present, it has passed the certification of international organic organizations such as USDA, JAS and NOP Las Lajas Estate, located in the central valley production area at the foot of Poás de Alajuela volcano. It has been operated by the estate owner Chacón family for more than 80 years. The estate has an altitude of 1300~1500 meters and an annual output of about 46000 kilograms. Costa Rica has many excellent production areas, while Costa Rica has a common understanding of quality. That is to require the use of mature coffee fruit to ensure the production of high-quality coffee.

Generally speaking, the post-processing of harvested coffee fruits uses a lot of water, but Costa Rica's advanced production equipment saves water resources to the greatest extent, and at the same time uses a circulating filter device to treat the wastewater from washing coffee beans, so that the wastewater is purified into clean water to prevent pollution of the local soil environment.

After the coffee fruit is peeled, the peel and pulp are recycled as feed for livestock or converted into organic fertilizer and coffee bean dryer fuel. It can be said that Costa Rica has complied with the requirements of preserving the natural environment in every process of coffee production.