Golden honey treatment black honey treatment difference between what is golden honey treatment and why there are so many honey treatments

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Golden honey treatment and black honey treatment, completely retain the pectin layer, but the biggest difference is that the exposure process of black honey treatment should pay great attention to temperature and drying speed, and strive to dry in a low temperature, dry and cold environment. So that the nutrients of the pectin layer have no opportunity to browning and fermentation, only let the nutrients of the original pectin layer concentrate and then seep back into the raw bean, so there is no flavor substance that should have. On the contrary, it is treated with golden honey, because after browning and fermentation, the pectin layer can really seep into the raw beans. Therefore, the degree of honey treatment depends not so much on pectin retention, but on the browning of pectin layer and the degree of fermentation.

Golden honey treatment is named after the beautiful golden yellow color of shell beans exposed to the sun.

And this brilliant golden color is the color of unbrowned and unfermented dried pectin. To put it simply in principle, the golden honey treatment is the same as the black honey treatment, which adopts the way of completely retaining the pectin layer.

However, the biggest difference with black honey treatment is that it pays great attention to temperature and drying rate in the process of exposure and drying, and strives to dry in a low temperature, dry and cold environment, so that the nutrients of the pectin layer do not have the opportunity to brown and ferment!

This kind of honey treatment does not have the flavor substances of browning and fermentation, but only the effect that the nutrients of the original pectin layer are concentrated and then seeped back into the raw bean.

This phenomenon shows that the degree of honey treatment does not depend on the amount of pectin retained, but more on the degree of browning and fermentation of pectin layer-but the more the amount of pectin, the higher the potential of honey treatment.

Golden honey treatment is from the Pearl Paloma Manor in Costa Rica. The landowner, Don Carlos, is a burgeoning but fast-growing coffee grower who previously served from the famous Herba é processing plant in Costa Rica, and then started his own business to set up Paloma Manor, a very successful coffee grower!

Honey treatment of the original sweetness is very significant, and this "golden" honey treated beans, the flavor is even more remarkable! To medium-light baking, the flavor seems to be eating gold baked bun, crisp caramel and honey, full sweetness! After the entrance, the hazelnut is smooth and full on the palate. I don't feel sour or bitter at all. It's not too much to say that he is the sweetheart of the coffee world.