Description of taste and flavor of Costa Rican yellow honey coffee A brief introduction to the Cooperative of processing Plant
Description of taste and flavor of Costa Rican yellow honey coffee A brief introduction to the Cooperative of processing Plant
Costa Rican coffee is called "extra hard beans". This kind of coffee can grow at an altitude of more than 1500 meters. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which makes the trees grow slowly, thus the flavor of the coffee beans is stronger.
The research center, located about 30 kilometers northeast of San Jose, the capital of Costa Rica, belongs to the Costa Rican Coffee Association.
Honey treatment:
After removing the peel and pulp, the coffee beans with pectin are dried.
The key to distinguishing between different honey treatments lies in the remaining pectin.
Yellow honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable water content.
Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.
Black honey: hardly remove pectin; dry for the longest time, lasting at least 2 weeks, with a cover to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully.
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