Characteristics of Leonardo coffee beans treated with Costa Rican black honey flavor description

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.

Another method for the treatment of coffee berries is semi-washing. This method is developed on the basis of washing. The first step is the same as washing. When the fruit turns red, it is picked and put into the pool. The immature fruit floats and the ripe coffee fruit sinks. Remove immature coffee berries in this way. Then remove the silver peel of the ripe coffee berries with a special machine, spread the berries on the ground, dry them and then wet them, and finally grind off the dried flesh with a special machine.

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.

Silver Skin/Chaff: there is a thinner film inside the parchment that wraps the coffee beans. Because the color is glossy and silvery, people used to call it "silver skin". This layer of silver will fall off during baking. Usually when you grind coffee, you find coffee powder.

There are some silver crumbs in it. These crumbs are the silver skins that cannot be peeled off from coffee beans during baking.

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.