Costa Rica Tara Beads Jaguar | Black Honey Treatment | Medium Light Roasted | Half Pound Pack |

Costa Rica - Tara Bead Jaguar Production area: Tara beads Roasting degree: medium light roast Altitude: 1400m - 1700m Processing method: black honey processing Grade: SHB Taste: Nuts, Melon, Pumpkin Seeds, Milky, Stone Fruit, Burnt Sweetness Jaguar used to have the honorary title of "King of the Forest" in the Mayan culture of Central and South America, but due to the loss of habitat caused by the cutting of forests, it is almost extinct. The honey processing method is different from the general traditional washing and sun drying method. This unique processing method started in Costa Rica and gradually spread in Central America. The picked coffee berries are transferred to a processing plant to remove the outer skin and pulp, and retain their pectin. The coffee is dried on a patio or on an African trellis, where it is dried for at least a week until the desired temperature and humidity are reached. During the drying stage, since part of the pectin is retained and exposed to the sun, the pectin fermentation not only brings out the acid value of the coffee, but also improves the sweetness of the coffee, making the flavor closer to the sun-drying method.