Talking about Coffee processing-Honey treatment

Coffee Processing--Honey Treatment

A few years ago, an expensive Indonesian cat shit coffee craze introduced domestic consumers to the diverse production technology concepts of fine coffee, followed by Brazil's bird shit coffee and Thailand's elephant shit coffee. It was a bit like a strange coffee zoo war. When it comes to the new star in the fine coffee production process, we have to mention "honey treatment". At the WSC competition, which is known as the Coffee World Cup, Anjing Coffee Manor, built in Central America Nicaragua from Taiwan, won the runner-up in 2010 with "honey treated beans" and became the pride of the Chinese coffee industry.

The so-called honey treatment (Miel Process in Spanish) is said to mean the process of making green beans with mucous membranes dried in the sun. After coffee beans have been stripped of their outer pulp, they have a sticky, gelatinous layer. The traditional washing method is to wash it with clean water, but because of the water resource limitation of some high-altitude producing areas, this direct drying method has appeared.

The honey treatment process is vulnerable to pollution and mold damage, requiring close supervision throughout the process, continuous stirring, and accelerated drying to avoid bad fermentation flavor. Its advantage is that it can best preserve the original sweet flavor of coffee ripe fruit, so that coffee presents a light brown sugar flavor and stone fruit sweet, while the berry flavor also supports the red wine base aroma, considered a very elegant product. Honey-treated coffee beans are popular, largely because of its sweet and thick characteristics, which are very suitable for Espresso production in cafes. In recent years, coffee beans called "Miel Process" have become more and more popular, and have become the preferred material of international coffee contestants.

This new trend of honey processing beans also gives coffee customers a new understanding of the peak landmarks of their tongue tips. Ye Yilan, a Taiwanese gourmet who said she preferred Ethiopia's Yirgacheffe, also mentioned in "Extreme Taste" that "coffee beans are Costa Rica's laminita or Jamaica's blue mountains?" Lamini's honey-treated beans are also very famous.

As an advanced coffee processing method, honey treatment is also practiced in Yunnan. However, not all places are suitable for making honey treated beans. Most coffee producing areas are humid and rainy. This process is easy to ferment coffee beans in humid environments and produce moldy smell. In addition to honey treatment, the runner-up beans of Anjing Coffee Farm also use microbial natural nutrients cultivation. This method of tireless and not afraid of burning gold makes Taiwan alpine coffee beans start.