Coffee review

Costa Rican Yellow Honey Coffee Taste Flavor Description Characteristics Grind Scale

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Costa Rica Yellow Honey Coffee Taste Flavor Description Features Grind scale Costa Rica in order to strengthen the export of high-quality coffee to Europe, America, Japan and other countries. Only then began to vigorously develop high-quality coffee and increase the added value of coffee exports. At the same time, the government set up a coffee trust fund to help struggling coffee growers tide over financial difficulties and cultivate quality coffee. And in order to make coffee more

Grinding scale for describing the taste and flavor of Costa Rican yellow honey coffee

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 the coffee have better quality and characteristics, we adopted the popular honey treatment method in recent years to change the reputation of poor quality coffee.

Juxtaposed with the two traditional treatment methods, water washing and sun treatment, honey treatment has become a unique method in coffee treatment. The taste difference between honey treatment and water washing treatment: higher sweetness, higher sugar content and higher alcohol thickness than water washing (under the premise of the same baking degree comparison

After the red coffee fruit is dried, the dried pectin can be easily separated from the seed, or after it is fermented in a pool, the fermented pectin is also well separated, so there is a sun or water washing method for raw coffee beans. The early goal was to remove the pectin and dry it to a certain moisture content for storage and use. Later, people found that pulp and pectin had a great influence on the flavor of beans, so some new and unique methods for the treatment of raw beans came into being.

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