Description of Flavor Flavor of Costa Rican Yellow Honey Coffee Bean introduction of planting environment

Costa Rican yellow honey coffee

Manor: Raminita Conqueror

Country of origin: Costa Rica, Costa Rica

Production area: multi-tower Dota

Variety: Caturra,Catuai

Altitude: 1200-1900 Meters

Treatment: washing Washed

Flavor description: dark chocolate, rich fat, creamy taste, quite thick taste

Although Costa Rica has won the recognition of coffee gluttons through honey-treated coffee beans, it is also closely related to Costa Rica's superior geographical and climatic conditions, and the selection of Arabica varieties of coffee. Costa Rica's high-quality coffee beans are called "very hard beans" (SHB), and the quality of hard beans (HB) and slightly hard beans (SH) decline in turn, and this is also the way it is graded. Extremely hard beans grow at an altitude of more than 1500 meters, and altitude always represents the quality of coffee, and high altitude means better quality. In addition, due to the sufficient rainfall caused by the drop at high altitude, it is very beneficial to the growth of coffee trees. And at high altitude, the temperature is low at night, causing the trees to grow slowly, so that the coffee fruit can better absorb more nutrients, and the coffee flavor is also richer: bright and varied soft fruit acids, including citrus, berries, raspberries, etc., which then turn soft and sweet after the entrance, such as caramel-like Body. In the middle, there are sweet hazelnuts, sweet spices, fudge, stiff flowers and cool flowers in the nasal cavity, melons, almonds, sweet limes, sun-dried fruits, roasted nuts and chocolate, full overall flavor, long-lasting and changeable flavor, especially long-lasting spice sweetness. Although the development of boutique coffee started late, Costa Rica's boutique coffee is developing rapidly nowadays. With the mild acidity of honey treatment, soft taste and sweet high-quality berry flavor, it is not to be underestimated. And the so-called honey treatment method: refers to the coffee beans in the washing method to remove the peel and flesh of the step, select the remaining part of the pectin pulp to carry out a fermentation process, this treatment is honey treatment. According to the amount of remaining pectin meat, there are different flavors and names. For example, Costa Rica with yellow honey has about 25% pectin left over, red honey is about 50%, and black honey retains about 80% of pectin flesh. The most obvious difference between them is that they are sweeter from yellow, red and black. Coupled with the rich fruit rhyme, it is deeply loved by the coffee gluttons.