Introduction to the production area of Costa Rica Yellow Honey Coffee Bean by Grinding scale treatment

Costa Rican yellow honey coffee beans grinding graduation processing method taste estate production area introduction

In Costa Rica, Arabica coffee trees are grown, improved, the quality of coffee beans is better and more stable; in order to facilitate picking, coffee trees are continuously pruned to maintain a height of about 2 meters; people eat coffee is the fruit of the seeds released by water brewing flavor. After picking the green coffee beans, the seeds (i.e. coffee beans) can only be roasted after removing the peel, pulp, seed membrane and sunlight exposure. Some processes can be replaced by machines, which increases the speed of coffee production. However, there is no machine to pick coffee. It must be manually used.

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 a trend, 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, average altitude of 1600 meters, this micro-batch is commissioned by the well-known Herbazog processing plant, according to its excellent technology processing raw beans, from the bean phase to see the full body, aroma, taste good balance, almond and floral flavor.

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.