Flavor and taste of Leonardo coffee beans treated with Costa Rican black honey

Flavor and taste of Leonardo coffee beans treated with Costa Rican black honey

Once the fermentation is complete, the coffee with the endocarp enters the flushing channel and is washed away by a large amount of water.

Clean coffee with endocarp enters the drying process, and at this stage, there are a variety of drying methods: direct sunlight, combination of sun drying and machine drying, combination of shade drying and sun drying, and so on. It usually takes 10 days to a month to keep the moisture content stable at about 12%.

The light time of raw coffee beans treated with yellow honey was the longest. Longer light means higher heat, so the coffee can be dried within a week. In general, the drying time of coffee depends on the local climate, temperature and humidity.

The drying time of raw coffee beans treated with red honey is 2-3 weeks, usually due to weather or placed in a dark place. If the weather is clear, the grower should block part of the sun to reduce the sunshine time.

The coffee beans treated with black honey were left in the dark for the longest time and the shorter the light time. The drying time of this coffee is at least 2 weeks. The black honey treatment of raw coffee beans is the most complex and the labor cost is the highest, so the price is the most expensive.

1. The temperature of the whole country is too high, the beans at the beginning of the second explosion are easy to lose their flavor.

two。 Shallow baking can retain the sour aroma to the maximum extent.

3. This baking degree does show sweetness. (after raising beans for 2 days, I tried two cups of French pressing pot, which showed outstanding sweetness.)