Description of flavor and aroma characteristics of boutique coffee beans in Fire Phoenix Manor of Costa Rica treated with yellow honey

Red honey: about 25% of pectin is removed; compared to yellow honey, drying time is longer, and reduce the direct sunlight exposure time, even use the shade, lasting about 12 days.

Black honey: almost no pectin removal; drying takes the longest time, at least 2 weeks, use a cover to avoid too strong sunlight, prevent drying too fast, so that sugar conversion is more complete.

Location: Tarrazu, Costa Rica

Breed: Red Bourbon

Grade: SHB

Altitude: 1500~1950 m

Soil: volcanic soil

Treatment: yellow honey

The color of raw beans is between sun and water. It is cleaner and greener than traditional sun beans and slightly smaller than traditional Costa Rica beans.

The volcanic soils of the region are fertile and well drained, making it the first country in Central America to grow coffee and bananas for commercial value. Coffee and bananas are the country's main exports. Coffee was introduced to Costa Rica from Cuba in 1729, and today its coffee industry is one of the most well-organized in the world, producing up to 1700 kilograms per hectare. Costa Rica has a population of 3.5 million, but coffee trees number 400 million, and coffee exports account for 25% of the country's total exports. Costa Rica also benefits from the Turrialba of the Central American Agricultural Research Institute (IAAC) in Tarazu, an important international research centre. Super hard beans High-quality Costa Rican coffee is called "super hard beans" and can grow at altitudes above 1500 meters. Altitude has always been a problem for coffee growers. Coffee beans are better at higher altitudes, not only because higher altitudes increase the acidity of coffee beans and thus enhance flavor, but also because lower night temperatures at higher altitudes cause trees to grow slowly, thus making coffee beans more flavorful. In addition, due to the high altitude drop caused by sufficient rainfall, the growth of coffee trees is also very favorable. However, while there are many advantages to growing coffee at higher altitudes, the additional transportation costs associated with it must be taken into account, which may well make coffee production unprofitable. Costa Rican coffee has adopted new technologies to increase efficiency, including the use of "electric eyes" to select beans and identify beans of irregular size.

In Costa Rica, coffee berries are unloaded from cattle carts. Tarasu, south of San José, is one of the country's most prized coffee plantations. La Minita Tarrazu coffee is locally famous but produced in limited quantities, about 72600 kilograms a year, on land called La Minita, owned by nearly three generations of the McAlpine family in Britain. In fact, the land produces more than 450 tons of coffee per year. But Tara Sulama's coffee cultivation did not

Costa Rica uses artificial fertilizers or pesticides, and its harvesting and selection are done entirely by hand, in order to avoid some of the damage caused to coffee beans by air spray selection. Other varieties worth mentioning include Juan Vinas (PR), H.Tournon, Windmill (SHB), Montebello and Santa Rosa. Fine coffee is grown in Geredia and the Central Valley. Another striking coffee is Sarchi (one of five towns that represent Costa Rica's "coffee route"), which grows on the slopes of Poas Volcano, 53 kilometers from San Jose. Saatchi was founded in 1949 and has 30770 hectares of land to grow sugar cane and coffee. The area is also known for its handicrafts, attracting tourists from all over the world.

Quality S.H.B. refers to very hard beans at altitudes above 1500 meters, meaning high quality Costa Rican coffee. Altitude has always been a problem for coffee growers. Coffee beans are better at higher altitudes, not only because higher altitudes increase the acidity of coffee beans and thus enhance flavor, but also because lower night temperatures at higher altitudes cause trees to grow slowly, thus making coffee beans more flavorful. In addition, due to the high altitude drop caused by sufficient rainfall, the growth of coffee trees is also very favorable. However, while there are many advantages to growing coffee at higher altitudes, the additional transportation costs associated with it must be taken into account, which may well make coffee production unprofitable. Costa Rican coffee has adopted new technologies to increase efficiency,

include that use of an "electric eye" to select beans and identify coffee bean of irregular size. This extra-hard coffee bean suitable for medium and heavy roasts has a strong acidity and attractive aroma. Costa Rican SHG coffee is usually full of particles, clear flavor, bright acid, consistency is also very good, strong flavor makes the ending lingering in the throat, unforgettable.

San Jose, October 13, 2003 (Xinhua Agency)--In response to the impact of the world coffee price crisis, the Costa Rican Coffee Association recently launched a new marketing strategy to stimulate coffee cultivation

However, in recent years, a new "honey" treatment method has become popular, because it does not need to invest in huge sinks and drying fields, so that many independent estates or small cooperatives can also afford it. Some enterprising estate owners apply this new treatment method. A kind of "honey treatment coffee" with increased sweetness, low acidity and complex taste has become the target of competition in the coffee industry in recent years. Among them, the best ones have shone brilliantly in various major competitions in recent years, thus greatly enhancing the popularity of the estate. Don Mayo is one of them.

The key to honey processing is how much pulp is retained. The more pulp is retained, the more distinctive the honey processing is. However, the higher the risk of overfermentation occurs. The characteristics of each labeled "Honey Coffee" will also vary according to conditions, such as the climate of the location.(sunlight/rainfall probability/air humidity), or different treatment characteristics depending on the processor's preference: about 40% of pectin is removed; drying method requires the most direct heat absorption, receiving the most light drying, lasting about 8 days to reach a stable moisture content.