Costa Rican Fire Phoenix Manor Coffee introduction to Costa Rican Coffee Manor
However, in recent years, a new method of "honey" treatment has become fashionable, because there is no need to invest in huge water tanks 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 it is the preference of the processor and has different processing characteristics of yellow honey: about 40% of the pectin is removed. The drying method needs the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach the stable value of water content.
Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.
Black honey: hardly removes pectin Drying takes the longest time, lasts at least 2 weeks, uses mulch to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully. Costa Rica Tangmeo treatment Plant (Don Mayo) is a new estate in Costa Rica, determined to become a leading manor in Costa Rica. With the splendor of a rising star, the family cooperative was founded in 1994, but did not set up its own treatment plant until 2005. It has a history of 17 years. Tang Meo's processing plant is located in 5km, north of the town of San Marco, Tarrazu. There are ten coffee estates, including Arno Manor, distributed on a hillside of 1500 to 1950 meters above sea level, all of which are the highest grade of SHB. Generally speaking, Costa Rica is proud of its 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.
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The planting conditions of Nicaraguan Coffee introduce the characteristics of Nicaraguan coffee beans
The planting conditions in Nicaragua are not inferior to those in Central American countries. Shaded coffee is grown at high altitudes. It tastes round and balanced with less sharp acid. The main unknown factor is war and hurricanes, which make a single farm unsustainable. There is no historical data for raw bean merchants to track and check farm data until after 2003, the bad factors of coffee quality are removed and backward intercourse.
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One of the best coffee producing places in the world, the Indonesian coffee producing area introduces Kahayang Gan Manor.
The coffee was discovered because stingy Dutch planters banned local workers from drinking coffee. In order to get the magical fruit they had worked so hard to grow, they had to find another way to find it in the excrement of civets. After cleaning and grinding, it was made into world-class coffee, which was then found by the Dutch and became more expensive. And as a major tourist destination in Indonesia
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