Flavor description and taste treatment of Costa Rican coffee bean varieties

Flavor description and taste treatment of Costa Rican coffee bean varieties

The taste difference between honey treatment and washing treatment:

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.

In Costa Rica, there are many small but boutique coffee estates like Elsa, whose idea is to constantly improve the quality of raw coffee beans and get out of their own way of "boutique coffee" in order to obtain the best economic benefits.

Coffee is an important export product of Costa Rica, which earns a lot of foreign exchange for the country every year and is vividly called the "golden seed". Costa Rica's unique natural conditions are very suitable for growing high-quality coffee varieties. Although the output is small, Costa Rican coffee always occupies an important position in the international boutique coffee market with its excellent quality.

The Colombian government attaches great importance to the development of the coffee industry. in addition to promulgating laws prohibiting the cultivation of coffee varieties with poor flavor, the Colombian government has also specially set up the National Coffee Administration to promote high-quality coffee varieties and help coffee farmers to improve their coffee planting and management technology. provide technical support for coffee bean quality identification. At the same time, some coffee gardens have opened up a unique "coffee culture tour" to promote the coffee industry through tourism.

In recent years, in order to better meet the needs of the international coffee market, some coffee growers focus on the current pursuit of green life and vigorously grow organic coffee. Although the manpower and capital investment is large, but once certified by the international organic coffee certification body, it can be sold at a higher price. In addition to organic certification, there are also some world-renowned professional coffee certifications such as Rainforest Coffee Certification, Shade Coffee Certification and International Fair Trade Certification, which provide channels for Costa Rican boutique coffee to expand the international coffee market.