Honey treatment | Flavor characteristics of West Java honey treatment

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Honey treatment, called HoneyProcess or Miel Process, is used in coffee gardens in Costa Rica (Costa Rica), Panama (Panama) and Guatemala (Guatemala), which is called Honey Coffee. The so-called honey treatment refers to the process of making raw beans with mucous membrane for sun-drying. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional washing method washes it away with clean water, but this direct drying method has been born because of the limitations of water resources in some high-altitude areas.

Honey treatment keeps the coffee clean after washing, and although the brightness of the coffee decreases, it increases the sweetness and caramel taste. According to the different degree of honey treatment, honey-treated coffee can be divided into yellow honey treatment, red honey treatment and black honey treatment. The advantage of honey treatment is that it can best preserve the original sweet flavor of coffee ripe fruit, making the coffee show elegant black sugar flavor and drupe flavor, while berry flavor also supports the basic aroma of red wine, which is considered to be a very elegant product.

West Java honey treated West Java Honey Processing

Indonesia West Java Aizhani sun-dried beans, the cup test score as high as 92 points, the treatment method is very special. This is their first visit to China. The bird is the national bird of Indonesia, so he uses a special bag to pack him. The English name of this bean is Aromanis, which means sweet mango.

Producing area: Tiegula Mountain, Indonesia

Altitude: 1400 Murray 1600m

Baking degree: shallowness

Treatment method: honey treatment

Taste description: strong fruity, with plum and jackfruit flavor, clean and sweet back to sweet.