Introduction to the characteristics of varieties in the region of flavor description of Costa Rican red honey coffee beans

Introduction to the characteristics of varieties in the region of flavor description of Costa Rican red honey coffee beans

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

We usually see the treatment of honey: yellow honey, red honey, black honey.

Huangmi: (Yellow Honey)

Retain about 30% of the pectin and dry it directly with sunlight for about 8 days, so that the water content reaches a stable value.

Red Honey: (Red Honey)

Keep 80% of the pectin, because more pectin is retained, so it takes more time to dry, while reducing the time of direct sunlight exposure, and shading cloth is also used in some places, which takes about 12 days to dry in the treatment of raw coffee beans. Costa Rica's Meil treatment (also known as honey treatment) is unique. Lao Li also recently got the beans treated with Costa Rican red honey to supplement the unique method of Costa Rican Meil processing.

The treatment of honey:

After removing the peel and pulp, the coffee beans with pectin are dried. The key to distinguishing between different honey treatments lies in the remaining pectin: the proportion of retained pectin, drying time and drying method.

The characteristics of honey treatment:

When picking, test the sugar content first and pick only coffee fruits with a sugar content of 210.22%. Honey treatment is different from other processing methods and should be dried on AFRICAN BED (tanning bed). If it dries directly on the cement or on the land, it is easy to scratch the coffee beans when turned, resulting in bacterial damage. Direct soil exposure can also give coffee beans an earthy taste.

Nearly 95% of the coffee beans produced in Tarazhu Alpine belong to very hard beans (SHB). The coffee beans produced in Costa Rica at high latitudes above 1500 meters above sea level are famous in the world, full-bodied and mild in taste, and the coffee beans here are carefully processed, which is why there is high-quality coffee. Located in the south of SanJos é, the capital of Tarasu, Costa Rica is one of the most valued coffee growers in the country. Tarrazu is one of the major coffee producing areas in the world.

Body type: the maximum body length of adult female spiders in the field is about 13CM, and that of male spiders is about 10CM.

Aggressiveness: when frightened or stimulated, MM prefers to avoid rather than attack, so it is quite gentle.