Costa Rican Coffee Manor characteristic Flavor taste Goddess Manor introduction to Costa Rican Coffee Manor

According to Nordic Approch, Seattle Coffee, and Origin Coffee:

Yellow honey: about 40% of pectin is removed; drying method needs the most direct heat absorption, accept the most light drying, lasting about 8 days to reach the stable value of moisture content.

Red honey: about 25% of pectin is removed; compared to yellow honey, drying time is longer, and reduce direct sunlight exposure time, even use shade, lasting about 12 days.

Black honey: Almost no pectin removal; Drying takes the longest time, at least 2 weeks, cover is used to avoid too much sunlight, prevent drying too fast, and make sugar conversion more complete. The key to honey treatment is how much pulp is retained. The more pulp is retained, the more distinctive the honey treatment is. However, the risk of excessive fermentation is also higher. The characteristics of each label "Honey Coffee" will vary according to conditions, such as the climate of the location. However, in recent years a new "honey" treatment method has become popular because it does not require the investment of large tanks and drying fields, making it affordable for many independent estates or small cooperatives. Some enterprising estate owners apply this new treatment method, which increases sweetness, reduces acidity, and reduces acidity. The complex taste of "honey treatment coffee" has become the target of competition in the coffee industry in recent years, among which the best in recent years in the major competitions, but also greatly enhance the reputation of the estate, Don Mayo Generally speaking, Costa Rica prides itself on its fine, water-washed coffee, which is hand-picked, ripe and carefully controlled at the Costa Rican Don Mayo processing plant Don Mayo is a Costa Rican upstart estate that aspires to be the leader of Costa Rica, with the promise of a rising star. The family cooperative was founded in 1994, but it did not create its own processing plant until 2005. It has a history of 17 years. Don Meo's processing plant is located about 5km north of Tarrazu town of San Marco. There are ten coffee estates including Arno Estate under it. They are distributed on the hillside at an altitude of 1500~1950 meters. They are classified as the highest level fermentation process of SHB. The coffee produced under this processing procedure has excellent balance of flavor cleanliness and taste complexity. It has always been highly evaluated in the industry.