Costa Rican Coffee Manor Fire Phoenix Manor introduces boutique coffee beans

In recent years, a new "honey" treatment method has become popular, because there is no need to invest in huge sinks and drying fields, so that many independent manors or small cooperatives can afford it. Some highly skilled and daring manor owners apply this new treatment method. A kind of honey-treated coffee with high sweetness, low acidity and complex taste has become the goal of the coffee industry in recent years. One of the best in recent years in the major competitions, so as to greatly enhance the popularity of the manor, Don Mayo is one of them.

The key to honey treatment lies in the amount of pulp retained. The more it is retained, the more obvious the characteristics of honey treatment will be. However, the risk of excessive fermentation will be higher, and the characteristics of each "Honey cofffee" will be different due to different conditions, such as the local climate (sunshine / rainfall probability / air humidity). Or it is the preference of the processor and has different processing characteristics of yellow honey: about 40% of the pectin is removed. The drying method needs the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach the stable value of water content.

Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.

Black honey: almost no removal of pectin; drying lasts at least 2 weeks, using covering to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully produced areas: Tarrazu, Costa Rica

Variety: Red Bourbon

Grade: SHB

Altitude: 1500-1950 m

Soil: volcanic soil

Treatment: yellow honey

The color of raw beans, between sun-drying and washing, is cleaner and greener than traditional sun-dried beans and slightly smaller than traditional Costa Rican beans.