Costa Rican Coffee Bean Flavor description method Variety characteristics introduction to Manor Grinding scale

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 relatively rich fruit rhyme, Costa Rica is deeply fond of coffee gluttonous coffee. Although Costa Rica's coffee beans treated with honey have been recognized by coffee gluttons, it is also closely related to Costa Rica's superior geographical and climatic conditions, and the varieties of coffee planted have all chosen Arabica. 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 sufficient rainfall caused by the drop at high altitude, it is very beneficial to the growth of coffee trees; and the low temperature at high altitude at night makes the trees grow slowly, so that the coffee fruit can better absorb more nutrients and the flavor of coffee is richer.

Until later, Costa Rica in order to strengthen the export of high-quality coffee to Europe, the United States, Japan and other countries. Just began to vigorously develop high-quality coffee and increase the added value of coffee exports. At the same time, the government has set up a "coffee trust fund" to help coffee farmers in need tide over their financial difficulties and cultivate high-quality coffee. And in order to make coffee have better quality and characteristics, we used the popular honey treatment method in recent years to change the reputation of poor quality coffee. Therefore, the Costa Rican boutique coffee we are now exposed to is the fine processed honey beans of each of its estates. However, there are still coffee beans treated with ordinary sun water, but the quality and flavor are not so good, so they are not as widely traded as honey-treated beans.