Costa Rica Yellow Honey Coffee Bean Flavor Description Processing Quality Characteristics Grindness Taste Introduction

Introduction of Costa Rican coffee beans

After many attempts, Costa Rican coffee farmers found that honey-treated beans had a great breakthrough in flavor-mellow, sweetness and richness, and even the sweetness in the afterrhyme was unusual. so this method began to be popularized in some small boutique coffee farms in Colombia and Central America.

With the promotion of honey treatment, its processing technology has become more mature and fine. according to the amount of pulp and pectin retained before drying and the drying process, honey treatment is gradually divided into three ways: "yellow honey", "red honey" and "black honey".

Yellow honey-coffee beans retain the least amount of residual pulp and pectin when drying, and the drying time is relatively short, usually about 8 days, and the final processed coffee with shell beans is yellow.

Red honey-it retains more residual pulp and pectin than yellow honey, takes longer to dry, and takes more shade to avoid prolonged direct sun exposure, which takes about 12 days.

Black honey-retains the most residual pulp and pectin, takes longer to dry, and is suitable for shade drying, not to be directly exposed to the sun. This is the most complex and difficult way, and the cost is the highest, but if handled well, you can get the best mellow thickness and rich taste.

The three ways of honey treatment have their own characteristics in taste, and all of them increase the thickness and richness of alcohol compared with the washing method, but to different degrees. Increase the thickness of alcohol while better avoid the miscellaneous smell of the sun, of course, this has higher requirements for coffee fruit picking and processing process control-to pick 100% ripe red fruit, and the sun, temperature and humidity in the drying process should be properly controlled, otherwise it is easy to produce mildew, excessive fermentation and other changes and lose flavor.

The so-called famous coffee is famous. This Goth comes from Alajuela province in the famous "Central Valley" region of Colombia. Coffee trees grow at a height of 1200 Murray 1300 and belong to a high altitude in Colombia, while its cooperative, COOPEPALMARES.R.L, has been established as early as 1962 and has been committed to producing high-quality coffee. It has made continuous improvements in environmental protection and improving processing efficiency for decades, and now has ISO certified processing facilities. The recycling of water and drying airflow for coffee bean processing is realized, and the efficiency is improved to the maximum and resources are saved. Cooperatives also have their own organic fertilizer processing facilities and water treatment equipment. In terms of processing technology, it has been studied continuously in recent years, and the processing experiments of water washing, yellow honey, red honey and black honey have been carried out to realize flavor diversification.