Costa Rican Rose Summer Coffee introduction to Costa Rica COE27 Tangmeo Manor

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Qianjie Coffee-treatment of Rose Summer Honey at Tangmeo Manor in COE27, Costa Rica

Treatment of Rose Summer Honey in COE27 Tangmeo Manor, Costa Rica

Bean name: Don Mayo Honey Tangmei Aomi treatment

Manor: Beneficio Don Mayo Tang Mayo processing Plant

Producing area: Tarazhu (Tarrazu)

Variety: Kaddura (Caturra)

Treatment method: honey treatment method

Although the Tang-Mayo treatment plant has a history of 15 years, it is actually a young processing plant-the family cooperative was founded in 1994, but did not set up its own treatment plant until 2005. Located about five kilometers north of Tarazu-San Marcos town, the processing plant is responsible for the research and development of processing technology and the implementation of postharvest treatment for the ten coffee estates joined; as these estates are distributed on hillsides of 1500-1950 meters above sea level, Tang-Mayo's coffees are all SHB grade.

Traditionally, Costa Rica prides itself on its washed coffee-picking ripe red-purple berries by hand and tightly controlling the soaking and fermentation process. Not much and not a lot of fermentation makes the coffee a perfect balance between clarity and complexity.

In recent years, however, this tradition is no longer dominant-the new "dry" treatment has become a trend, and micro-processing plants have been set up one after another. Because the water consumption is only 5% of that of traditional washing plants, and there is no need for huge sinks and exposure fields-these micro-treatment plants can be far away from the riverbank; at the same time, the investment required is relatively small, making it affordable for many independent estates or small cooperatives. More importantly, with the new treatment method and the courageous manor owner, a kind of "honey-treated coffee" with low acidity, high complexity and rich sweet flavor has become the target of competition in the coffee industry in recent years. In recent years, the outstanding ones have shone brilliantly in the major competitions, which have greatly enhanced the international popularity of the estates-for example, Brumas, Herbazu, Helsar, Las Lajas, Don Mayo, Montes de Oro.

Because the characteristics of honey-treated coffee depend to a high extent on the setting of the pulp scraper-the more pulp you retain, the more obvious the characteristics of honey treatment. This Costa Rican COE 27 rose summer honey treatment has distinct flavors of jasmine, grass, lemon, peach, caramel, green apple and almond sugar, with complex acidity of lactic acid and citric acid, long finish, creamy touch and round fullness.