Flavor description of Costa Rican Yellow Honey Coffee Bean introduction to Variety treatment in Manor area

Flavor description of Costa Rican Yellow Honey Coffee Bean introduction to Variety treatment in Manor area

Costa Rica has a long history of cultivating coffee, but in the past 10 years, it has become a trend in the new "dry" treatment method, collectively known as "honey treatment", which uses the scraper to adjust the scraping degree of the pulp. Output with the color from light to dark (white, yellow-red-white, yellow-red-black) and presents a "honey" from light to strong, with acidity, complex aroma and thick feeling. Each has its own depth and advantages. Located in the Naranjo producing area of the western West Valley region, the Herba processing Plant (Herbazu) is well known because it not only has its own coffee plantation, but also processes and produces raw beans for nearby estates and small coffee farmers.

San Juan Manor (Finca San Juanllo) coffee varieties are Villa sarchi, Caturra,Catuai, Bourbon, with an average elevation of 1600 meters. This microbatch is commissioned by a well-known Herbard processing plant to produce raw beans according to its excellent technology. From the bean phase, the bean body is full, fragrant, well-balanced, with almond and floral flavor.

Costa Rican coffee has always been regarded as a perfect type of classic flavor, balanced, clean and mild is his tone. San Juan Youzhuang, a processing plant in the western valley, comes from a famous orange county (Naranjo), and is famous for its excellent natural geographical conditions and excellent regional planting and management techniques. it has almost perfect classical flavor and lively citrus flavor in acidity. BlackBerry fruit aroma, acidity and taste thick, melon sweet taste smooth, drupe / micro-flower aroma, while the finish has a significant coffee flower aroma, is a taste of coffee full of Latin country style. Its flavor features brown sugar, floral aroma, almonds, black tea, oranges and sweet spices, mild acidity, syrup taste and a good finish.

The characteristics of honey treatment:

When picking, test the sugar content first, and pick only the coffee fruits with a sugar content of 210.22%.

Honey treatment is different from other processing methods, it should be dried on AFRICAN BED (tanning bed).

Honey-treated beans need to be well ventilated in the sun, otherwise the retained pectin mucosa is easy to ferment or mildew and cause bad smell.

If you are exposed to the sun directly in the cement or on the ground with soil, it is easy to scratch and cut the coffee beans, which will lead to the invasion of bacteria, and the direct soil sun will make the coffee beans taste like dirt. (like the thick earthy and herbaceous flavor of early Mantenin)

We usually see three kinds of honey treatment: yellow honey, red honey and black honey.

Yellow honey: first remove about 40% of the pectin, dry directly with light, continue to use water content for about 8 days to achieve a stable value.

Red honey: first remove about 25% of the pectin, because there is more pectin retained, so you need more time to dehydrate, at the same time reduce the time of direct sunlight exposure, some places will also use shading cloth, which will take about 12 days.