Costa Rican Yellow Honey Coffee Flavor description, taste treatment, regional grinding scale

Costa Rican Yellow Honey Coffee Flavor Description Taste Treatment Area of Origin Grind Scale

Although the development of fine coffee started late, but today Costa Rica's fine coffee has developed rapidly, with honey processing mild acid, soft taste and sweet high-quality berry flavor, can not be underestimated. The so-called honey treatment method: refers to the coffee beans in the water washing method to remove the peel pulp step, select the remaining part of the pectin meat to make it undergo a fermentation process, this treatment method is honey treatment method. Depending on how much pectin remains, there are different flavors and names. For example, yellow honey Costa Rica is about 25 percent pectin, red honey is about 50 percent, black honey is about 80 percent pectin meat retained, their most obvious difference is from yellow, red, black one is sweeter than one. Coupled with the rich fruit rhyme, won you coffee gluttonous like.

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, 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.