Costa Rican yellow honey coffee beans flavor description processing quality characteristics of the production area grinding scale introduction

Costa Rican coffee beans

Huang Kaduai, a hybrid of New World and Kaddura, was first bred by INSTITUTO AGRONOMICO DE CAMPINAS, a Brazilian agricultural research institute, in 1949. Huangkaduai, like Red Kaduai (Red catuai, Catuai rojo), has extremely high disease resistance and is suitable for planting in high altitude and windy areas. Both CATUAI also have a delicate and clean sour taste. Through the adjustment of the machine, coffee treated with red honey and yellow honey is produced (depending on the degree of honey treatment). CANET is located at the highest altitude where TARRAZU coffee is grown in Costa Rica. This area is the most intensive fruit-growing area in Costa rica. the manor owners mainly grow passion fruits, while the amount of coffee is quite rare. only one specific area grows coffee and takes special care to pick only ripe red cherries. The yellow honey treatment is to remove the coffee cherry peel, leave 40% of the sticky pulp, then dry it, then remove the pulp layer and pectin layer, and then enter the warehouse, which needs to be turned continuously with high frequency during drying to avoid mildew caused by sticking between the pulp. And need to be dried in a short time to avoid excessive fermentation. The unique variety in the manor, Yellow CATUAI, is named Beethoven because of its bright acidity and excellent sweetness. like the musician Beethoven, the body is short but the taste is rich and changeable, with sweet sugar cane and rich fruit aroma, while the entrance is clear, soft and thick, with fine sweetness in the slight acid, excellent delicate and long finish, and soft and delicate aroma is the ultimate expression of Beethoven coffee.

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 high altitude drop caused by sufficient rainfall, is very beneficial to the growth of coffee trees; and high altitude night temperature is low, resulting in slow growth of trees, so that coffee fruit better absorb more nutrients, coffee flavor is also richer.

Its three most famous producing areas are Tarasu, south of the Costa Rican capital SanJose, as well as the producing areas of the Central Valley and the western valley. There are many excellent independent estates, all of which are carefully cultivating more fine washed and honey-treated coffee beans. let's hope that Costa Rica will bring us more honey-treated coffee surprises.

Costa Rican boutique coffee is developing rapidly, and with its mild acidity, soft taste and sweet and 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.