Introduction to the method of variety treatment in the grinding scale production area of Costa Rican yellow honey flavor coffee

Introduction to the variety processing method of Costa Rica yellow honey flavor coffee grinding scale production area

Costa Rica was the first country to introduce coffee into Central America. It has a long history and a complete coffee organization system from production to sales. Because it is located in the Central American Isthmus, there are many volcanoes in the territory, it has the natural advantages of sunshine and land, and the climate is simultaneously reconciled by the Pacific Ocean and Atlantic Ocean currents and sea breezes. The coffee produced has the characteristics of local micro-climate and terroir conditions. In terms of quality and quantity, Costa Rica's coffee has always been recognized by the world and evaluated as one of the world's high-quality coffees. Costa Rican coffee has been cultivated for 200 years, first planted on the slopes of Poas and Barva volcanoes, today known as the Central Valley (Central Valley), the main seven coffee producing areas are from northwest to southeast, along the inland Central Plateau distribution.

Fertile volcanic ash, mild temperatures, and steady rainfall are among the factors that have made coffee a major agricultural product in Colombia. The seven regions are Tarrzu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba and Brunca.

Costa Rica has a long history of coffee cultivation, but in the past 10 years, the new "dry" treatment method has become popular, collectively referred to as "honey treatment" new method, the use of scraper to adjust the degree of pulp scraping function, the output with the color from light to dark (white, yellow red, yellow red) and present "honey feeling" from light to thick, acidity, complex aroma thick feeling…each has depth, each has its own merits. Herbazu processing plant is located in the West Valley region of Orange County (Naranjo) production area, because of the high reputation of this production area, in addition to its own coffee plantation, but also for nearby plantations and coffee smallholder service processing production beans.

Finca San Juanllo coffee varieties are Villa sarchi,Caturra,Catuai, Bourbon, with an average altitude of 1600 meters. This micro-batch is commissioned by the well-known Herbasil processing plant to produce raw beans according to its excellent technology. From the bean phase, the beans are full, fragrant, balanced and have almond and floral flavors.

Costa Rican coffee has always been regarded as the perfect type of classic flavor, balance, clean, mild is his keynote, this batch of western valley helbasu processing plant San Juan excellent farm from the famous orange county (Naranjo) region, with excellent natural geographical conditions and excellent regional planting management technology known, almost perfect classic flavor, in the sour sense has a lively citrus flavor, blackberry fruit aroma, acid and taste thick, melon sweet taste smooth, Stone fruit/slightly floral, with a distinct coffee floral finish, is a coffee full of Latin country flavor. Its flavor characteristics are brown sugar, flower, almond, black tea, orange and sweet spice, mild acidity, syrup taste, good finish.