Introduction to the quality and taste of Tarazhu coffee bean flavor description treatment in Costa Rica

Introduction to the Flavor description method of Costa Rican Tarazhu Coffee

Flavor description:

Cantaloupe, durian, cranberry, rich grape juice, red wine, orange, pineapple, and other tropical strong fruit bombs, rich jujube tea coffee raw bean treatment-honey treatment. Honey treatment originated in Costa rica. to put it simply, honey treatment is a way to treat coffee with pectin and endocarp after the peel and flesh are removed. The key to distinguish between different honey treatments lies in the choice of the remaining pectin: retaining the proportion of pectin and drying speed and method.

Yellow honey (White 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 (Red Honey): about 25% of the pectin is removed; it dries longer than yellow honey, and reduces the time spent in direct sunlight, even in shading sheds, lasting about 12 days.

Black honey (Black Honey): hardly removes pectin; drying lasts for at least 2 weeks, with covering to avoid too strong sunlight, prevent drying too fast, and allow sugar conversion to be more fully harvested for five months, from November to March of the following year. The harvest time coincides with the dry season, which ensures that coffee berries with uniform maturity and high quality can be harvested. The dry season provides conditions for sun treatment. Some raw beans are also treated in the sun.

The combination of altitude, climate and cultivated varieties makes the quality of coffee in the region highly recognized by the most demanding market in the world. High alcohol thickness, clean and consistent high acidity, rich and obvious aroma, and slightly chocolate aroma. The coffee planting area is located between 1200 meters and 1900 meters above sea level. The soil type is mainly composed of volcanic ash deposits, which makes the acidity of the soil acidic. Most of the plantations in this area are planted with natural shade, benefiting from the influence of basin topography and warm and wet air flow, resulting in high forest coverage in Los Santos. This is beneficial to the biodiversity and the protection of water sources in the basin. This ecological planting system is characterized by a variety of animals, plants, birds and insects, so it is known as the harmonious coexistence of biodiversity coffee ecological environment.

Unique climatic conditions, abundant precipitation, fertile volcanic ash soil, and geographical conditions grown in small valleys and hillsides have made Los Santos coffee highly appreciated by the harshest international market.