Costa Rican Carnett's raisin treatment, how is it made and what's the flavor?

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Coffee goes through different stages:

Coffee fruit (Coffee cherries) → with shell beans (Parchment) → raw beans (Green been) → coffee beans → coffee powder

This corresponds to a series of different processes:

Picking → Wet treatment → dry treatment → Baking → Grinding

Drying method:

1. Directly exposed to selenium in the sun to make brown raisins.

2. Air in the shade room

3. In the rapid drying method, the grapes are first treated with dehydrating agent, and then dried in a shade room or dried in a dryer, which greatly shortens the drying time.

The fruit that makes raisins must be ripe. The water content in raisins is only 15-25%, and the content of fructose is as high as 60%. So it's very sweet. As a result, raisins can be preserved for a long time, and the fructose in the raisins may crystallize after a long time, but this does not affect their consumption. Raisins can be eaten directly as a snack or put in pastries, cooking in some places to eat raisin seasoning.

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Country: Costa Rica

Production area: Tarrazu

Altitude: 1650m

Treatment method: grape dried honey treatment

Level: SHB

Variety: Kadura

Taste description: its sweetness and berry flavor will make you marvelous! It has good sweetness, consistency and thickness, and has the sweet taste of ripe fruit like dried bananas.

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