Flavor description of coffee beans treated with Costa Rican red honey

Flavor description of coffee beans treated with Costa Rican red honey

1. Skin/Pulp: the outermost layer of coffee beans is covered with berry-like skin and pulp. In addition to the natural sun method, coffee beans treated by other methods must remove the skin and flesh within a few hours after picking. For coffee, peel and pulp are important by-products. In some places, people use the peel and pulp of coffee to make tea. People in the industry are accustomed to calling the skin and pulp of coffee "Pulp", while the machine used to remove the pulp is called "desizing machine".

two。 Mucous membrane (Mucilage): under the skin and pulp, a thick layer of mucus tightly wraps the coffee beans. Because this mucous membrane is extremely sticky and high in sugar, it is used to call it "Honey". Not only coffee, but also many fruits have a layer of mucus inside.

3. Parchment (Parchment): inside the mucous membrane, a thin film of cellulose surrounds the coffee beans. After drying, the film looks like parchment, hence the name

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 and smoothness. It is a 2016 must taste boutique coffee.

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.

The coffee beans produced in the high latitudes of Costa Rica are famous in the world, full-bodied and mild in taste, and the coffee beans here are 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 Rican coffee is full of Arabica beans, washed with water, its style is bright, fragrant, clear as wind chimes swaying in the breeze, mild acidity and sweetness. Because of the sweetness, even if the coffee gets cold, it tastes very good, which is a major feature of Costa Rican coffee. Therefore, it is recommended that you taste Costa Rican coffee with only a small amount of sugar and cream, so that you can enjoy its girlish flavor. Other coffee worth mentioning are: JuanVinas,PR, H.Tournon, Windmill,SHB, Montebello and SsntaRosa. Fine coffee is generally grown in Geredia and the central canyon. Another striking type of coffee is Sarchi (one of the five towns that represent Costa Rica's Coffee Road), which grows on the slopes of the PoasVolcano volcano, 53km from San Jose. Saatchi, founded in 1949, has a land area of 30770 hectares and grows sugar cane and coffee. This area is also famous for its handicrafts.