Costa Rican Coffee Manor Goddess Manor boutique Coffee beans A brief introduction to Tara in the western valley of the central mountain area

The color of raw beans, between sun-drying and washing, is cleaner and greener than traditional sun-dried beans and slightly smaller than traditional Costa Rican beans. Generally speaking, Costa Rica always prides itself on its exquisite water-washed coffee. It always picks ripe coffee fruits by hand and strictly controls the process of soaking and fermentation. the coffee produced under this process has an excellent balance of clean flavor and taste complexity; it has always been highly regarded in the industry.

According to Nordic Approch, Seattle Coffee and Origin Coffee, the raw bean companies run by the big shot Tim, it can be summed up:

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: almost no removal of pectin; drying lasts at least 2 weeks, using covering to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully produced areas: Tarrazu, Costa Rica

Variety: Red Bourbon

Grade: SHB

Altitude: 1500-1950 m

Soil: volcanic soil

Treatment: yellow honey

However, in recent years, a new method of "honey" treatment has become fashionable, because there is no need to invest in huge water tanks and drying fields, so that many independent manors or small cooperatives can afford it. With the application of this new treatment, a kind of "honey-treated coffee" with high sweetness, low acidity and complex taste has become the goal of the coffee industry in recent years. One of the best in recent years in the major competitions, so as to greatly enhance the popularity of the manor, Don Mayo is one of them.

The key to honey treatment lies in the amount of pulp retained. The more it is retained, the more obvious the characteristics of honey treatment will be. However, the risk of excessive fermentation will be higher, and the characteristics of each "Honey cofffee" will be different due to different conditions, such as the local climate (sunshine / rainfall probability / air humidity), or the processor's preference.