The degree of retention of pectin pulp during honey treatment determines honey treatment, graded honey treatment and solarization.

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What is the fruit pulp of the pulp treatment method? What honey treatment changes which step of the green bean treatment method?

Coffee is a kind of agricultural product, and "freshness" is one of the indispensable elements of good coffee.

When buying coffee beans, you often see the words "washed,""Natural," or "honey." These are all the processing methods of coffee green beans, that is, drying methods. What does that mean? How does it affect coffee flavor?

HONEY

Honey treatment, as its name suggests, is more pronounced in sweetness.

The honey treatment is to intercept the raw beans of washing method in the middle, not to enter the fermentation process, but to directly expose them with pectin/pulp. This treatment will reduce acidity, increase sweetness and BODY (thickness), also with fruity flavor, cleanliness will also be improved than sun-dried beans.

Sometimes when buying coffee beans, we will see "white honey treatment" or "yellow honey treatment" and so on, depending on how much pectin pulp remains after the exposure of the beans. With 80% of the pulp for insolation called "black honey"; with 60% of the pulp is "red honey"; while retaining 40% of the pulp called "yellow honey" treatment; with 20% of the pulp called "white honey" treatment. Flavor, with more pulp exposure, such as black honey red honey, flavor will be closer to the sun treatment method, high sweetness, fruit aroma sufficient, conversely, with less pulp, such as white honey treatment, cleanliness will be better, but also than the general washed beans have higher sweetness. Honey processing common production countries located in Central America, Costa Rica or Panama, etc., excellent quality and stability, if you want to combine the clean and fresh water and the sweetness of the sun fruit, honey processing is a good choice for your cup!

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