Flavor characteristics of Costa Rican Yellow Honey Coffee A brief introduction to the region produced by price treatment

Flavor characteristics of Costa Rican Yellow Honey Coffee A brief introduction to the region produced by price treatment

Honey treatment keeps the coffee clean after washing, and although the brightness of the coffee decreases, it increases the sweetness and caramel taste. According to the degree of honey treatment, honey-treated coffee can be divided into yellow honey treatment, red honey treatment and black honey treatment.

In the treatment of raw coffee beans, Costa Rica's Meil treatment (also known as honey treatment) has its own characteristics. Lao Li also recently got the beans treated with Costa Rican red honey and came to supplement the unique method of Costa Rican Meil processing.

Costa Rica is the country where coffee was first introduced into Central America. It has a long history and has a complete coffee organization from production to marketing system. Because it is located in the Central American Gorge, there are many volcanoes, it has the natural advantages of sunshine and land, and the climate is reconciled by Pacific and Atlantic currents and sea breezes at the same time, the coffee produced has the characteristics of local micro-climate and soil conditions, in terms of quality and quantity, Costa Rican coffee has always been recognized by the world, and has been rated as one of the world-class high-quality coffee. Costa Rican coffee has been cultivated for two hundred years. It was first planted on the slopes of the Poas and Barva volcanoes, today known as the Central Valley (Central Valley). The seven main coffee producing areas are from northwest to southeast, along with the inland central plateau.

Huang Kaduai, a hybrid of New World and Kaddura, was first bred by INSTITUTO AGRONOMICO DE CAMPINAS, a Brazilian agricultural research institute, in 1949. Huangkaduai, like Red Kaduai (Red catuai, Catuai rojo), has extremely high disease resistance and is suitable for planting in high altitude and windy areas. Both CATUAI also have a delicate and clean sour taste. Through the adjustment of the machine, coffee treated with red honey and yellow honey is produced (depending on the degree of honey treatment). CANET is located at the highest altitude where TARRAZU coffee is grown in Costa Rica. This area is the most intensive fruit-growing area in Costa rica. the manor owners mainly grow passion fruits, while the amount of coffee is quite rare. only one specific area grows coffee and takes special care to pick only ripe red cherries. Yellow honey treatment is to remove the peel of coffee cherries, leaving 40% of the sticky pulp, then drying, and then removing the pulp layer and pectin layer.