Description
What’s Interesting About Costa Rica Kinka Coffee?
Let’s share the hidden story of this coffee bean with 3C!
Growing region: Central Valley
Variety: Catuai
Processing: Yellow honey
Altitude: 1600m
Flavor: Citrus, toffee, grapefruit, rich and smooth.
Suitable for manual brewing.
Costa Rica Kinka coffee is named after a bear living in this area.
The name Kinka Bear is inspired by the adorable Kinkajou, also known as the honey bear (scientific name: Potos flavus), which is native to the tropical forests of Central and South America.
It belongs to the Procyonidae family and is the only species of the genus Potos flavus, making it quite rare. Kinka bears weigh about 2-3kg, stand around 50 cm tall, and have a long tongue (about 13 cm) that is handy for picking fruits or sucking nectar.
Kinkajous also consume honey as part of their diet.
Thus, it became the inspiration for the name of this coffee – Kinka Bear.
Costa Rica Kinka coffee is particularly appealing to many coffee lovers due to its unique aroma and flavor.
This coffee lot is processed as Yellow Honey, meaning it retains a small amount of the mucilage of the beans, which is then fermented and dried for about 8 to 10 days (in warm, low-humidity conditions).
The mucilage, once dried, becomes sticky and takes on a distinctive yellow color, resembling honey.
You can experience a light aroma of citrus and orange peel. You’ll clearly taste the sweet and sour orange juice and grapefruit, accompanied by a hint of floral honey and the aroma of toffee, delivering a smooth, sweet finish.
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