Costa Rican Coffee Brunas Farm Honey treatment Kaddura is known as the King of Honey

The Honey King

Country: Costa Rica

Producing area: central valley

Farm name: Brumas Farm

Farm owner: Juan Ramon Alvarado

Altitude: 1350-1600 m

Variety: Kaddura

Treatment method: honey treatment (after removing the peel and pulp, the thin mucous membrane on the top of the coffee is dried directly on the bamboo shed of the bean drying farm, and then the coffee with shell is removed by machine. The aim is to increase sweetness and complexity)

Appearance: 17018 mesh

Grade: SHB

Flavor: smooth milk fat, Xuanmi tea flavor, complex taste, residual rhyme acid, acid to sweet change curve is good, charcoal roasted a lot of tea after the coffee is cold

Costa Rica is the most stable and best coffee in Central America, and its production has a very long history. It was exported to Britain as early as 1800 in the 19th century. Due to the narrow and long terrain, latitude, altitude, soil, rainfall, temperature and other natural conditions vary greatly, resulting in a rich variety of varieties, but the Robusta variety is prohibited by law, only Arabica is allowed, the common sub-varieties are Caturra Kaddura, Catuai Kaduai, Villa sarchi, Geisha, Bourbon bourbon, Villalobos, is the country with the most varieties. The more famous producing areas are the central valley of the Tarazhu Sanshui River.

Brumas del Zurqui Estate Blumas, Costa Rica, is a great honey-treated farm. In 2006, the best coffee was known as the Honey King. The estate is located in the cloudy and foggy valleys of the Central Valley at an altitude of 1350 to 1600m. The coffee has a light sweet taste of citric acid and honey.