Taste treatment of yellow honey in Costa Rican coffee flavor round

Taste treatment of yellow honey in Costa Rican coffee flavor round

The baking degree in Italy is getting deeper and deeper from north to south. Milan in the north of Italy is roasting deeply, and the coffee is slightly sour, while Rome in the south is heavy-roasting, and the coffee has no sour taste. The roasting of coffee in the United States is getting lighter and shallower from west to east, that is to say, the roasting degree of West Bank cities such as San Francisco and Seattle is deeper than that of New York or Washington. West Bank coffee is darker and more bittersweet than the East Coast, while the East Coast prefers a more lively sour taste, mostly deep roasting or shallow roasting. The baking degree in Taiwan is deeper in the south than in the north. There is no market for sour coffee in southern Taiwan, but there are a small number of eosinophiles in northern Taiwan, and shallow roasting is still a small market. Caffeic acid is not a criterion for judging whether the quality is good or bad or whether it is fresh or not. it is all a matter of subjective taste. Buy deep baked beans or Asian beans if you are afraid of acid, and drink shallow baked beans or African beans if you are acidophilic. The problem will be solved.

Costa Rica in order to strengthen the export of high-quality coffee to Europe, America, Japan and other countries. Just began to vigorously develop high-quality coffee and increase the added value of coffee exports. At the same time, the government has set up a "coffee trust fund" to help coffee farmers in need tide over their financial difficulties and cultivate high-quality coffee. And in order to make coffee have better quality and characteristics, we used the popular honey treatment method in recent years to change the reputation of poor quality coffee. Therefore, the Costa Rican boutique coffee we are now exposed to is the fine processed honey beans of each of its estates. However, there are still coffee beans treated with ordinary sun water, but the quality and flavor are not so good, so there is no wide trade between honey-treated beans.

There are many excellent producing areas in Costa Rica, and the high-quality producing areas of Costa Rica have a common understanding of quality, that is, ripe coffee fruits are required to ensure the production of high-quality coffee.