Flavor characteristics of Costa Rican Tarazhu Coffee Variety treatment method manor name producing area bean introduction

Flavor: honey, lime, orange blossom, white chocolate

Taste: good sweetness, soft acidity, round and full, long-lasting finish.

Baking degree: medium

Yellow honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable 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: almost no removal of pectin; drying takes the longest time, lasting at least 2 weeks, using covering to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully.

Production area: Tarrazu, Costa Rica

Variety: Red Bourbon

Grade: SHB

Altitude: 1500-1950 m

Soil: volcanic soil

Treatment: yellow honey

The color of raw beans, between sun-drying and washing, is cleaner and greener than traditional sun-dried beans and slightly smaller than traditional Costa Rican beans.