Introduction to the characteristics of Costa Rican coffee bean honey treatment what is the difference between black, red, yellow and white honey

Honey treatment is the main coffee treatment in Costa Rica, but did you know that honey treatment is graded according to the degree of pectin retained by coffee beans? An example of a Costa Rican diamond series of black honey in the former street! Black honey is the most complete pectin retention in honey treatment, almost no removal, is the highest level of honey treatment. After our tests, we found that this black treated diamond series coffee beans have a more sour and sweet dry taste than other grades of honey treatment, a faint fermented wine after vulcanization, and a more mellow nut and creamy stickiness. The following is the sharing of honey treatment and diamond black honey. It's a treasure if you don't finish it!

Honey treatment method

After Brazil's peeling and tanning method was spread to Central American countries such as Costa Rica and El Salvador, it was modified to be called honey treatment. Honey treatment process: after picking the red fruit, remove the peel and part of the pectin, directly spread the sticky shell beans on the African elevated net bed with excellent drying effect, turn the shell beans every few hours to let the coffee beans dry evenly. Because there is sugar in pectin and the surface is sticky, it is easy to think of sweet and greasy honey, so it is named honey treatment.

No matter it is dried on the terrace or on the elevated net bed, the honey treatment process needs to be turned regularly to make the dried even overall flavor more highlight the sweetness of pectin and fruit tonality, similar to the aromas of mango, longan, honey and hazelnut. The taste is thick but the acidity is low and supple. According to the thickness of pectin planing, the length of solarization time (or drying thickness), and the frequency of turning when drying, honey treatment can be divided into black honey, red honey, yellow honey and white honey.

According to the thickness of pectin, sugar content and fermentation state of coffee:

Black honey: almost no pectin is removed, so the drying takes the longest time and lasts for more than 14 days. In order to avoid drying too fast, cover will be used to block too strong sunlight, so that the sugar conversion is more sufficient, so that the finished coffee shows a richer fruit flavor. Coffee treated with black honey tends to be wild in flavor, showing a strong sense of sweetness and mellow, and sometimes tastes like red wine.

Red honey: remove 25% pectin (the specific practice varies from manor to manor), the sun lasts about 12 days, shading may also be used in the process, coffee is turned several times a day, not as frequently as yellow honey. Red honey treatment is the middle value between washing and tanning, and red honey is also the most common way of honey treatment.

Yellow honey: remove 40% pectin and dry with maximum light for about 8 days. Coffee is placed on the scaffolding and flipped once an hour.

White honey: retain 40-60% pectin, the fermentation time is the shortest, it is the closest processing method to washing treatment.

Raisin honey treatment:

In addition to the above common types of honey treatment, there is also an innovative method of raisin honey treatment that has joined the trend in recent years. The step of raisin honey treatment is that before removing the peel and flesh, the coffee fruit will be dried on an elevated bed for at least three days, leaving the fruit dehydrated and shriveled into a "raisin" state, then peeled and fleshed, and continue to complete the subsequent honey treatment steps.

Raisin honey treatment is characterized by "retaining 100% pectin" and "zero water treatment", which increases the difficulty of raisin honey processing. According to Qianjie understanding and analysis, this requires strict control of time, which is more difficult than black honey treatment. The process of drying raw beans first allows the fragrant flavor of the flesh to infiltrate into the raw beans under the heating of the sun, so the coffee treated with raisin honey not only has a rich fragrance of flowers and fruits, but also has a clear sweet and sour spectrum. The two coffee beans from Costa Rica on the Qianjie daily bean list are treated with raisin honey: the musician series of Bach coffee and Milasu rose summer strawberry sugar coffee.

Diamond series

The concept of the diamond series comes from the highest grade of the wine, grand cru, which was graded by King Napoleon III of France in 1885, of which the highest grade can be expressed by grand cru, which literally has (noble place, famous place), it implies the meaning of a place where fine grapes are grown, and we continue to use this concept. Coffee farmers organized in Costa Rica provide high-quality micro-batches (micro-regional selections). Our cup testing team tests each batch, and then selects the batches with excellent flavor to give the taste buds a new experience. In this season's diamond series, we share with you the collection of high-quality coffee cherries, which is the latest fine coffee micro-batch series launched in 2016.

[Qianjie Coffee Baking Curve]

Enter the bean temperature: 180 ℃ turn yellow point: 5 times 39 ℃ 45 ", 152 ℃, one burst point: 9 million 39 ℃ 25", 184.5 ℃, after one explosion the development of 1 kiln 39 percent 50 ", 197.4 ℃ out.

[Qianjie coffee cup test report]

Nuts, fermented wine, cream, caramel, citrus

[Qianjie coffee brewing parameters]

Filter cup: Hario V60

Water temperature: 88-90 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: BG 6S

[Qianjie coffee brewing technique]: use 30 grams of water for steaming for 30 seconds, small flow round the circle to 124 grams for segments, when the water level is about to expose the powder bed, continue to inject water to 225 grams to stop water injection, wait for the water level to drop and remove the filter cup when the powder bed is about to be exposed, (the time of steaming starts) the extraction time is 2 minutes 39 percent 01 ".

[flavor description]: it has citrus acid and fermented wine when it is hot, creamy aroma under the change of temperature, caramel sweetness in the aftertaste, clean and balanced taste.

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