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The West Valley region of Costa Rica has always been famous for its bright and refreshing acidity and full mellowness. In order to continuously provide full-bodied, refreshing and sour coffee, the yellow honey treatment is used in this small batch. The use of yellow honey to deal with such a difficult technique is to increase the sweetness and rich fruit flavor of coffee. In order to achieve this goal, coffee beans must be turned continuously during drying to make them dry, and during the drying process, temperature and light exposure must also be closely monitored. With the continuous efforts and painstaking efforts of farmers, we can taste coffee with a smooth taste and a beautiful flavor of green apples, honey and sugar cane in the cup. Such a beautiful coffee flavor is a testament to the farmers' endless enthusiasm for coffee and admirable and respectful persistence.
Caption: citrus acidity and smooth palate are accompanied by soft sweet flavors of green apple, honey and sugar.
Growing area: Latin America
Treatment method: yellow honey treatment method
Acidity: low
Alcohol: medium
Flavor: honey and sugarcane
Suitable food flavor: green apple, Turkish nut honey cake
