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Introduction to the Flavor description Grinding scale of Tarazhu Coffee Bean Red Honey treatment in Costa Rica

Published: 2024-11-09 Author: World Gafei

Last Updated: 2024/11/09, Costa Rica Tarazu coffee bean red honey treatment flavor description grinding scale introduction red honey treatment is a unique processing method of coffee, coffee fruit after picking is actually like a red cherry-shaped fruit, coffee bean is the core of coffee fruit, wrapped by the peel, pulp and endocarp of coffee fruit, ripe coffee fruit should be dealt with immediately after picking to avoid corruption, coffee beans

Red honey treatment is a unique processing method of coffee. After picking, the coffee fruit is like a red cherry-shaped fruit. The coffee bean is the coffee core, wrapped by the peel, pulp and inner fruit membrane of the coffee fruit. Mature coffee fruits should be treated immediately after picking to avoid corruption. The raw bean treatment of coffee is the process of removing the exocarp and pulp of coffee, and then taking out the seeds through fermentation. Generally speaking, there are four common treatment methods on the market: sun treatment, water washing treatment, semi-washing treatment and honey treatment.

Production area: Tarrazu, Costa Rica

Variety: Red Bourbon

Grade: SHB

Altitude: 1500-1950 m

Soil: volcanic soil

Treatment: yellow honey

Coffee farmers have a high status in Costa Rica. In 1897, citizens of the capital witnessed the completion of the National Theater donated by coffee tycoons. Coffee wealth brings stability to Costa Rica's politics, economy and democracy, which is rare in Central American countries. In addition, Colombia has a law that only allows the planting of Arabica, and Robasta is a "contraband" in its territory, which is also the only initiative seen in the world.

Costa Rica's production is small, with an annual output of about 110000 tons, ranking seventh in Central and South America. Costa Rica is dominated by recent coffee varieties, such as Kaddura, Kaduai, New World, etc., while the ancient bourbon and Tibica are rare. There are also many varieties in the territory, the most famous is the bourbon variety Vera Saatchi, a variety of elegant flavor, Brazil has also been introduced and planted, has won a prize. In addition, Costa Rican research institutions have spared no effort to improve the mixed-race Katimo, trying to reduce the stout bean lineage and enhance the Arabica flavor of Katimo, which has been exported to Asia for trial cultivation in recent years.