Introduction to the variety manor in the grinding scale production area of Costa Rican red honey flavor coffee beans

Higher sweetness, higher sugar content and higher alcohol thickness than washing (under the premise of the same baking degree)

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)

Retain 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.

Black honey: (Black Honey)

Almost no pectin is removed, and the pectin is thicker, so it takes about 20-25 days to dry and dehydrate.

The treatment of red honey has always been the focus of our attention. Costa Rican coffee beans are unparalleled in sweetness and smoothness, and this coffee bean we carefully recommend can taste refreshing malic acid flavor after brewing. In the latter part, it can bring a touch of creamy chocolate fragrance. It is 2016 must taste the high-latitude coffee beans produced in Costa Rica famous in the world, rich. The taste is mild, and the coffee beans here have been 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. Costa Rica is one of the countries with the most diverse biological species in the world, and its pleasant climate has created rich agricultural production resources, among which coffee is one of Costa Rica's main agricultural exports.