Coffee treatment new treatment raisin treatment method "double fermented honey treatment" how to deal with?

New coffee treatment method raisin treatment method "double fermented honey treatment" how to deal with it?

First of all, let's learn about

How do you make raisins?

Drying method:

1. Directly exposed to selenium in the sun to make brown raisins.

2. Air in the shade room

3. In the rapid drying method, the grapes are first treated with dehydrating agent, and then dried in a shade room or dried in a dryer, which greatly shortens the drying time.

The fruit that makes raisins must be ripe. The water content in raisins is only 15-25%, and the content of fructose is as high as 60%. So it's very sweet. As a result, raisins can be preserved for a long time, and the fructose in the raisins may crystallize after a long time, but this does not affect their consumption. Raisins can be eaten directly as a snack or put in pastries, cooking in some places to eat raisin seasoning.

Raisins dried in the sun tend to turn sour, and the best quality is shade drying. The most famous raisins made from seedless grapes in Turpan, Xinjiang, China. Turpan has a hot and dry climate. There are many wall holes in the four walls of the brick dry room, with wooden sticks in the middle. The ripe seedless grapes are covered with high-quality raisins soon after being blown by hot air.

How is coffee fruit treated with raisin honey after all?

At present, the treatment process I understand is [double fermented honey treatment], that is, first drying the coffee fruit in the state of raisins, and then peeling honey for fermentation, the flavor of fermentation will be stronger, and the preservation of pectin is higher than other honey treatments. It is said that 100% pectin honey treatment really has the flavor of raisins.

This is a very sweet treatment, with the taste of white wine and balanced acidity, the flavor of fermentation will be more intense, and the preservation of pectin is higher than other honey treatments, a bit like "expensive rotten wine" sweet wine, honey, preserved apricot, raisins, peaches and other flavors.

Tarasu is the most intensive fruit-growing area in Costa rica. the manor mainly grows passion fruit, and the amount of coffee also wants to be small, but the coffee beans in this area are mostly treated with red honey, black honey and yellow honey. Sweetness and berry aromas will definitely surprise you, with good sweetness, consistency and thickness, with ripe fruit flavors similar to dried bananas.