Rich flavor of Costa Rican boutique coffee flavor manor area introduction of Costa Rican coffee

The cultivation of coffee in Costa Rica has a long history, but in the past 10 years, the new "dry" treatment has become a trend, collectively referred to as the "honey treatment". Honey treatment is a kind of treatment between sun drying and water washing. It keeps the coffee clean by washing, and because it is dried in the sun together with the pulp mucosa, it greatly increases the sweetness and caramel flavor of the coffee (the sugar content of the pulp mucosa is extremely high). Honey treatment first appeared in Costa Rica in Central America, mainly because of the lack of water resources in some high-altitude areas of Central America, so the coffee fruit was dried in the sun together with the pulp mucosa after using the pulp sieving machine. Honey-treated coffee beans are graded according to the degree of retention of the pulp (from more to less): yellow honey (20%), red honey (50%) and black honey (100%). The drying time of raw coffee beans treated with red honey is 2-3 weeks, usually due to weather or placed in a dark place. If the weather is clear, the grower will shade part of the sun to reduce the sunlight time. The advantage of this is that the sense of excessive fermentation caused by direct exposure can be avoided, so that the overall flavor of dried coffee is obvious but not too strong, the aroma is delicate and the sense of fat is thick and lasting, and the rhyme is long during the harvest season. The sugar content of the fruit is measured by the sugar meter (Brixmeter) often equipped by the wine industry, and the best harvest time and treatment method are determined according to the sugar content of brix. Only those with more than 20% sweetness will be exposed to the sun. The Brix value of general fruit is 14 for apple, 12 for lemon and 18 for passion fruit, but the coffee and cherry of Fenghuang Manor can reach 21: 22. The manor pays great attention to the concept of environmentally friendly treatment, such as collecting Rain Water to process coffee; the production and use of organic compost using earthworm farming (worm compost) makes the planting process completely free of chemical fertilizers and pesticides. The high-quality coffee produced by this estate is very unique, the biggest feature is that it has a very amazing sweetness, 100% organic coffee! Phoenix Manor is located in the fertile hills of the Poas volcano in the central valley of Costa Rica when it participated in the boutique coffee competition in 2009. it is the first producer in Central and South America to produce honey treatment and sun-tanned coffee. It is a completely 100% organically cultivated coffee farm. The owner thinks that organic farming is a better choice for environmental maintenance and family health. Even in the face of many technical and organizational challenges, other coffees worth mentioning with this belief are JuanVinas,PR, H.Tournon, Windmill,SHB, Montebello and SsntaRosa. Fine coffee is generally grown in Geredia and the central canyon. Another striking type of coffee is Sarchi (one of the five towns that represent Costa Rica's Coffee Road), which grows on the slopes of the PoasVolcano volcano, 53km from San Jose. Saatchi, founded in 1949, has a land area of 30770 hectares and grows sugar cane and coffee. The area is also famous for its handicrafts, attracting tourists from all over the world. S.H.B. It is a very hard bean with an altitude of more than 1500 meters above sea level, which means high quality Costa Rican coffee. This extra-hard coffee bean suitable for medium and heavy roasting has a strong sour taste and charming aroma. Costa Rican SHG coffee is usually full of particles, clear flavor, bright acidity and ideal consistency. Its strong flavor makes the tail rhyme reverberate in the throat for a long time. Unforgettable high-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow above 1500 meters above sea level. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus making the coffee beans have a stronger flavor. In addition, due to the sufficient rainfall caused by the drop at high altitude, it is also very beneficial to the growth of coffee trees.