Costa Rica Coffee Manor Goddess Manor Flavor introduction to the Western Valley

After picking, the coffee fruit is actually like a red cherry-shaped fruit. The coffee bean is the coffee core, wrapped by the peel, pulp and endocarp of the coffee fruit. The ripe coffee fruit should be treated immediately after picking to avoid corruption. The raw bean treatment of coffee is the process of removing the exocarp and pulp of coffee and then fermenting the seeds. Generally, there are four common treatment methods on the market: sun treatment, water washing treatment, semi-washing treatment and honey treatment.

Before 1970, the only way to treat raw coffee beans was sun treatment, which had mellow taste, high sweetness, wild taste, low acidity and obvious fruit flavor. In 1740, the Dutch invented water washing treatment, which had high acidity, lively and bright, and clean sweetness. These two treatments were used for hundreds of years until the semi-washing treatment was invented in Brazil in 1990 to make coffee beans richer in fruit flavor without losing cleanliness, while honey treatment was improved by Brazil in 2000 to further increase the fruit flavor and sweetness of coffee beans and increase the thickness of alcohol.

The common method of honey treatment is: harvesting-fresh fruit flotation-removing pulp-washing for 1 hour-(with mucous membrane) elevated bed solarization. On the other hand, the rose summer of this Costa Rican Shenhua manor adopts a rare red honey treatment, which is treated by harvesting-fresh fruit flotation-de-pulp-washing-(80% mucous membrane) elevated bed sun-with shell bean reddish brown, so it is called red honey treatment. Generally speaking, Costa Rica always prides itself on exquisite water-washed coffee, picking ripe coffee fruits by hand and strictly controlling the process of soaking and fermentation. The coffee produced under this process has an excellent balance between clean flavor and taste complexity. It has always been highly appraised in the industry.

However, in recent years, a new method of "honey" treatment has become popular, because there is no need to invest in huge sinks and drying fields, so that many independent manors or small cooperatives can afford it. With the application of this new treatment, a kind of "honey-treated coffee" with high sweetness, low acidity and complex taste has become the goal of the coffee industry in recent years. One of the best in recent years in the major competitions, so as to greatly enhance the popularity of the manor, Don Mayo is one of them.

The key to honey treatment lies in the amount of pulp retained. The more it is retained, the more obvious the characteristics of honey treatment will be. However, the risk of excessive fermentation will be higher, and the characteristics of each "Honey cofffee" will be different due to different conditions, such as the local climate (sunshine / rainfall probability / air humidity), or the processor's preference.