Introduction to the method of grinding and calibrating the flavor description of Costa Rican yellow honey in the producing area
Introduction to the method of grinding and calibrating the flavor description of Costa Rican yellow honey in the producing area
Yellow honey: first remove about 40% of the pectin, dry directly with light, continue to use water content for about 8 days to achieve a stable value.
Red honey: first remove about 25% of the pectin, because there is more pectin retained, so it takes more time to dehydrate, while reducing the time of direct sunlight exposure, some places will also use shading cloth, which will take about 12 days.
Black honey: almost no pectin has been removed, and the pectin is thicker, so it will take about 20-25 days to dry and dehydrate.
At this time, we would also like to mention a kind of honey treatment that we just saw last year:
White honey
It is true that with the development of science and technology, human brains are infinite, and people keep trying in different proportions. Bai Mi removes about 80% of the pectin, which is equal to only a little bit, which is a bit close to washing in taste.
Costa Rican coffee has always been regarded as a perfect type of classic flavor, balanced, clean and mild is his tone. San Juan Youzhuang, a processing plant in the western valley, comes from a famous orange county (Naranjo), and is famous for its excellent natural geographical conditions and excellent regional planting and management techniques. it has almost perfect classical flavor and lively citrus flavor in acidity. BlackBerry fruit aroma, acidity and taste thick, melon sweet taste smooth, drupe / micro-flower aroma, while the finish has a significant coffee flower aroma, is a taste of coffee full of Latin country style. Its flavor characteristics are brown sugar, floral aroma, almonds, black tea, oranges and sweet spices, mild acidity and syrup taste. Coffee is the country where coffee was first introduced into Central America and has a long history. Coffee organization from production to marketing system is complete. Because it is located in the Central American Gorge, there are many volcanoes, it has the natural advantages of sunshine and land, and the climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, the coffee produced has the characteristics of local micro-climate and soil conditions, in terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as one of the world-class high-quality coffee. Costa Rican coffee has been cultivated for two hundred years. It was first planted on the slopes of the Poas and Barva volcanoes, today known as the Central Valley (Central Valley). The seven main coffee producing areas are from northwest to southeast, along with the inland central plateau.
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