Introduction to the treatment of Hawaiian coffee bean honey

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Located in the southernmost part of Hawaii's Big Island, Kau is Hawaii's largest and most remote coffee farm. Hawaiian Kau coffee, produced in the southwest of Mauna Loa volcano (Mauna Loa volcano) on the slope of small coffee farms, 1400~1600 meters above sea level, local small family farms adhere to the traditional Hawaiian coffee cultivation methods, adhere to the use of hand picking and family farm-style small batch processing, making this coffee production difficult to predict.

Starbucks Select Hawaiian Caw Coffee is carefully grown, processed and sun-cured, combining a complete wash and honey treatment (i.e., removing the peel and pulp while retaining the pectin) to give the coffee its characteristic sweet and nutty flavor.

What is honey treatment?

Honey processing is generally common in Central and South America, especially in Costa Rica, where it is most famous for its complicated and time-consuming process. The general procedure is as follows:

1. Manual selection and picking of fertile and large ripe fruits

2: Use buoyancy to screen out bad beans by washing method

3: According to the weather conditions, the peel is peeled off with a special pulp peeling machine under the requirement of keeping as much pulp as possible.

4: Expose partially pulped coffee beans on an off-ground rack and stir wet, sticky coffee every hour to avoid fermentation.

5: When the water content of coffee beans is reduced to 11~12%, remove the dried hard pulp and endocarp with a machine.

6: Polishing again to remove silver skin

Kau and Kona are close by and have been producing coffee for 20 years, although it is still young as a coffee growing area, Kau is recognized as one of the best producing areas for fine coffee. This coffee won the 2011 American Coffee of the Year Award from the American Fine Coffee Association. Between 2007 and 2012, Kau Coffee won the Coffee of the Year title eight times.