A brief introduction to the flavor, taste and aroma characteristics of St. Louis coffee beans treated with Costa Rican yellow honey

After peeling, the peel and pulp of the coffee fruit are recovered as feed for livestock, or converted into organic fertilizer, as well as coffee bean dryer fuel. It can be said that in every process of coffee production, Costa Rica complies with the requirements of maintaining the natural environment.

Coffee is an important export product of Costa Rica, which earns a lot of foreign exchange for the country every year and is vividly called the "golden seed". Costa Rica's unique natural conditions are very suitable for growing high-quality coffee varieties. Although the output is small, Costa Rican coffee always occupies an important position in the international boutique coffee market with its excellent quality.

Flavor description of St. Louis coffee beans treated with Costa Rican yellow honey

Aroma: both dry and wet fragrance have obvious "maple sugar aroma", that is, the sweetness of pectin fructose from high-quality shallow baked beans, which is very different from that of caramel; hot aroma concentration is very high, similar to grapefruit, melon can be identified by a little colder or diluted.

Taste: the taste of imported melon is obvious, with a little nutty rhyme, the bitterness is very low, the acidity is general, the mellow thickness is general, and the cleanliness is good; after the cold, the sour taste is a little stronger, the latter part appears a little miscellaneous smell, similar to the fishy grass, and even a little rust. Sweetness is good.

Manor: San Juan Manor (Finca San Juanllo)

Flavor: Brown sugar, floral aromas, almonds, black tea, oranges and sweet spices, mild acidity, syrup taste.

Costa Rican coffee cultivation was introduced by Cuba in 1779 and exported for the first time in 1820. There are about 32000 coffee farmers, with an average planting area of less than one hectare (10000 hectares) per farmer. Costa Rica has a population of 41 billion (2006), with a coffee planting area of 82500 hectares and an annual production of 1.7 million bags (60kgs per bag). The annual domestic consumption is 380000 bags, with an average annual national consumption of 5.5kgs, which is higher than that of Japan (consumption 4kgs). At present, Taiwanese are only slightly higher than 1kg.

Tarrazu in Costa Rican coffee is one of the major coffee producing areas in the world. The coffee produced has a light and pure flavor and pleasant aroma. Tarasu, located in the south of the country's capital, San Jos é, is one of the most valued coffee growers in the country. " The coffee "La Minita Tarrazu" is a famous local product.

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 takes the longest time, lasting at least 2 weeks, using covering to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully.

Blueberries, coffee flowers, maple syrup

[wet fragrance] Malic acid, oranges, berries, flowers, daily C.

[sips] the scent of flowers, maple syrup