How many manor flavors are there in Costa Rican coffee beans? introduction to the region where varieties are produced

How many manor flavors are there in Costa Rican coffee beans? introduction to the region where varieties are produced

The cultivation of coffee in Costa Rica has a long history, but in the past 10 years, the new "dry" treatment has become a trend, collectively referred to as the "honey treatment". Honey treatment is a kind of treatment between sun drying and water washing. It keeps the coffee clean by washing, and because it is dried in the sun together with the pulp mucosa, it greatly increases the sweetness and caramel flavor of the coffee (the sugar content of the pulp mucosa is extremely high). Honey treatment first appeared in Costa Rica in Central America, mainly because of the lack of water resources in some high-altitude areas of Central America, so the coffee fruit was dried in the sun together with the pulp mucosa after using the pulp sieving machine. Honey-treated coffee beans are graded according to the degree of retention of the pulp (from less to more): yellow honey (20%), red honey (50%) and black honey (100%). The drying time of raw coffee beans treated with red honey is 2-3 weeks, usually due to weather or placed in a dark place. If the weather is clear, the grower will shade part of the sun to reduce the sunlight time. The advantage of this is that it can avoid the excessive fermentation caused by direct exposure, so that the overall dried fruit flavor of coffee is obvious but not too strong, the fruit flavor is delicate and the fat is thick and lasting, and the rhyme is long!

The Goddess Manor in Costa Rica was established in 1960. What we have to say about this "goddess" rose summer: the goddess is planted by organic farming, naturally shaded by local native trees and fruit trees, and organic fertilizer uses coffee and cherry pulp to mix molasses. Add fertile soil with high mineral content in the adjacent mountain area with microbial fermentation to produce organic fertilizer that can enhance the disease resistance of coffee, and the soil is suitable for California earthworm cultivation.

When the coffee fruit is ripe, it is picked by hand, only the ripe red-purple berries are picked, and the coffee raw bean processing method is washed with water, which is treated at a very unique constant temperature. the degree of fermentation allows the coffee to achieve an excellent balance between clarity and complexity, so that its flavor shows a better stability. It is really intoxicating to show the very special flavor of Geisha (Rosa / geisha).