Introduction to the flavor description of Costa Rican yellow honey coffee beans with high sugar content

Introduction to the flavor description of Costa Rican yellow honey coffee beans with high sugar content

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)

There is little removal of pectin, which is thicker, so it takes about 20-25 days to dry and dehydrate.

Although Costa Rica has won the recognition of coffee gluttons through honey-treated coffee beans, it is also closely related to Costa Rica's superior geographical and climatic conditions, and the selection of Arabica varieties of coffee. Costa Rica's high-quality coffee beans are called "very hard beans" (SHB), and the quality of hard beans (HB) and slightly hard beans (SH) decline in turn, and this is also the way it is graded.

Costa Rican boutique coffee is developing rapidly, and with its mild acidity, soft taste and sweet and high-quality berry flavor, it is not to be underestimated. And the so-called honey treatment method: refers to the coffee beans in the washing method to remove the peel and flesh of the step, select the remaining part of the pectin pulp to carry out a fermentation process, this treatment is honey treatment. And according to the amount of remaining pectin meat,

Costa Rican boutique coffee is the honey bean of its various estates. However, there are still coffee beans treated with ordinary sun water, but the quality and flavor are not so good, so they are not as widely traded as honey-treated beans.

Aroma: both dry and wet fragrance have obvious "maple sugar aroma", that is, the sweetness of pectin fructose from high-quality shallow baked beans, which is very different from that of caramel; hot aroma concentration is very high, similar to grapefruit, melon can be identified by a little colder or diluted.