Costa Rican Coffee Manor Goddess Manor introduces the Tarasu producing area in the western valley

Yellow honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable 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: hardly remove pectin; dry for the longest time, lasting at least 2 weeks, with a cover to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully.

Finally, let's go back to the bean "the treatment of yellow honey at Chateau Tangmeo, Costa Rica".

Production area: 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.

As for ripe beans, the baking degree that eight or two people like is in the post-explosion period, which shows better sweetness, softer acidity and round taste.

Flavor: honey, lime, orange blossom, white chocolate

Taste: good sweetness, soft acidity, round and full, long-lasting finish.

Baking degree: medium