Introduction of Grinding scale for description of Taste and Flavor of Black Rose in Fire Phoenix Manor, Costa Rica

Introduction of Grinding scale for description of Taste and Flavor of Black Rose in Fire Phoenix Manor, Costa Rica

The key to honey treatment lies in the amount of pulp retained. The more it is retained, the more obvious the characteristics of honey treatment will be. However, the risk of excessive fermentation will be higher, and the characteristics of each "Honey cofffee" will be different due to different conditions, such as the local climate (sunshine / rainfall probability / air humidity), or the processor's preference.

Among the many excellent producing areas in Costa Rica, there is a famous producing area-Tarazu (Tarrazu), which can also be called Tarasu. Tarazhu is very famous in the world of boutique coffee and is one of the major coffee producing areas in the world. In the 2014 COE competition, of the 23 beans on the list, 17 came from Tarasu. Tarasu is located in the fertile volcanic region of Central America, which has a humid climate and fertile volcanic soil, abundant rainfall throughout the year, high altitude, and dense forest natural shade, providing a unique growth environment for coffee growth. Pesticides or artificial fertilizers are not used in the planting process. Nearly 95% of the coffee beans produced in Tarazhu Alpine are very hard beans (SHB), which generally grow above 1500 meters above sea level.

Honey-treated coffee beans, honey treatment is a method between sun and water washing, it not only retains the cleanliness of washed coffee, but also greatly increases the sweetness of coffee because it is dried together with the mucous membrane of fruit pulp. Honey treatment can be divided into yellow honey (20% retention), red honey (50% retention) and black honey (100% retention) according to the degree of retention of the pulp.

In recent years, a new "honey" treatment method has become popular, because there is no need to invest in huge sinks and drying fields, so that many independent manors or small cooperatives can afford it. Some highly skilled and daring manor owners apply this new treatment method. A kind of honey-treated coffee with high sweetness, low acidity and complex taste has become the goal of the coffee industry in recent years. One of the best in recent years in the major competitions, so as to greatly enhance the popularity of the manor, Don Mayo is one of them.