Introduction to the quality of the description method of taste and flavor in Costa Rica Huangmi Coffee Manor

Costa Rica Yellow Honey Coffee Estate Taste Flavor Description Processing Quality Introduction

However, in recent years, a new "honey" treatment method has become popular, because it does not need to invest in huge sinks and drying fields, so that many independent estates or small cooperatives can also afford it. Some enterprising estate owners apply this new treatment method. A kind of "honey treatment coffee" with increased sweetness, low acidity and complex taste has become the target of competition in the coffee industry in recent years. Among them, the best ones have shone brilliantly in various major competitions in recent years, thus greatly enhancing the popularity of the estate. Don Mayo is one of them.

The key to honey processing is how much pulp is retained. The more pulp is retained, the more distinctive the honey processing is. However, the higher the risk of overfermentation occurs. The characteristics of each labeled "Honey Coffee" will also vary according to conditions, such as the climate of the location.(Sunlight/rainfall probability/air humidity), or processor preference with different processing characteristics, 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, use a cover to avoid too strong sunlight, prevent drying too fast, so that sugar conversion is more complete.

Until later, Costa Rica in order to strengthen the export of high-quality coffee to Europe, America, Japan and other countries. Only then began to vigorously develop high-quality coffee and increase the added value of coffee exports. At the same time, the government established a "coffee trust fund" to help coffee growers in difficulty tide over financial difficulties and cultivate high-quality coffee. Moreover, in order to make coffee more of a good quality and characteristics, it has adopted the honey treatment method that has been popular in recent years to change the reputation of poor coffee. Therefore, the Costa Rican fine coffee we are now exposed to is the honey-treated beans carefully processed by its various estates. However, ordinary sun-treated coffee beans are still available, but the quality and flavor are not so excellent, so there is no honey treatment beans widely traded.