Introduction to Costa Rica Tarrazú Otis Rock Yellow Honey Process Geisha Variety Market Price
Coffee Information
Variety: Geisha
Processing Mill: Otis Granite Processing Mill
Flavor: Floral tea, rose hip, and green grape notes
Costa Rica Meil Processing Method
Costa Rica's Meil processing method (also known as Honey Processing) is quite distinctive. Lao Li recently obtained these Costa Rica red honey processed beans and took the opportunity to learn about Costa Rica's unique Meil processing method.
Otis Granite Estate Introduction
The Costa Rica Otis Granite Processing Mill is an emerging estate in Costa Rica. The family cooperative was founded in 1994 but didn't establish its own processing mill until 2005, now with 17 years of history. The Otis Granite Processing Mill is located about 5km north of Tarrazu's San Marcos town, with ten coffee estates including the Yano Estate beneath it. The elevation ranges from 1500 to 2000 meters on mountain slopes, all classified as SHB (Strictly Hard Bean) highest grade.
Otis 2000 Meter Estate Geisha - Golden Honey Processing
Flavor: The dry aroma features delicate spring tea fragrance mixed with hints of orange peel and chocolate. Floral tea, rose hip, and green grape notes gradually emerge with temperature changes, revealing juicy sweetness of lemon and peach. The aftertaste presents orange peel chocolate.
Product Information
Factory Name: Coffee Workshop
Factory Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Content: 100g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Costa Rica
Roast Degree: Light roast
Costa Rica Tarrazzu Honey Geisha
Country: Costa Rica
Grade: SHB
Region: Tarrazu
Roast Degree: Light roast
Processing Method: Honey processing
Honey Processing Method
After removing the skin and pulp, coffee beans with mucilage are dried. The key to distinguishing different honey processing methods lies in this remaining mucilage: the proportion of mucilage retained, drying time, and drying method.
Characteristics of Honey Processing
During harvesting, sugar content is tested first, and only coffee fruits with sugar content between 21-22% are picked. Honey processing differs from other processing methods as it requires drying on AFRICAN BEDS (drying beds). If dried directly on cement ground or soil, the beans are easily scratched during turning, leading to bacterial infection. Direct ground sun-drying can also cause the coffee beans to develop earthy flavors.
Taste Differences Between Honey and Washed Processing
Compared to washed processing, honey processing results in higher sweetness, greater sugar content, and relatively higher body (under the same roast degree).
Beans processed using the honey method need good ventilation during drying; otherwise, the retained mucilage can easily ferment or mold, causing off-flavors.
Common Honey Processing Variations
We typically see these honey processing methods: Yellow honey, Red honey, and Black honey.
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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Introduction to Costa Rica Tarrazu Otis Rock Yellow Honey Process Gesha: Origin, Development, History, and Culture
Introduction to Otis Rock Estate - Costa Rica's Otis Rock Processing Plant is an emerging Costa Rican estate. The family cooperative was founded in 1994, but it wasn't until 2005 that they established their own processing plant, which now has a history of 17 years. The Otis Rock Processing Plant is located approximately 5km north of San Marcos town in Tarrazu, with ten coffee estates beneath it, including the Hacienda Anon
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Costa Rica Tarrazú Otis Granite Yellow Honey Process Geisha Growing Conditions Geography Climate
Characteristics of honey processing: During harvest, sugar content is tested first, picking only coffee cherries with sugar content between 21-22%; Unlike other processing methods, honey processing requires drying on AFRICAN BEDS (drying beds). If dried directly on concrete or soil grounds, coffee beans are easily scratched during turning, leading to bacterial infection. Direct soil drying also imparts earthy flavors to the coffee beans
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