What is coffee honey treatment? What other treatment methods are included in honey treatment?

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We know that the treatment of raw coffee beans can be roughly divided into three types. The distinction between each method is based on the fact that several layers of matter are removed from the fruit before the coffee is dried. The following is a list of the three major processing methods:

1. Natural sun treatment: retain all substances

two。 Honey treatment: remove the peel and pulp and retain some or all of the mucous membrane (honey)

3. Washing method: the peel, pulp and mucous membrane are removed by washing and fermentation. This method is also known as the complete washing method (Fully Washed). Shampoo is the most common way for most coffee-producing countries in the world to handle Arabica coffee beans. Some areas also use advanced high-pressure washing machines to clean the peel, pulp and mucous membrane of coffee beans, so fermentation is no longer needed.

What is honey-treated coffee beans? Honey treatment, called Honey Process or Miel Process, is used in coffee gardens in Costa Rica (Costa Rica), Panama (Panama) and Guatemala (Guatemala), which is called Honey Coffee. Honey treatment is a kind of treatment between sun treatment and water washing. It 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 appearance of honey-treated beans has an obvious sticky layer, but the honey treatment method is very dependent on the local climate, the weather must be dry and adequate sunshine, otherwise it is not suitable for honey treatment.

Yellow honey: retain about 60% of the pectin; drying method requires the most direct heat absorption, accept the most light drying, lasting about 8 days to achieve a stable water content.

Red honey: retain about 75% of the pectin; dry longer than yellow honey, and reduce the time of direct sunlight exposure, even in shading sheds, lasting about 12 days.

Black honey: retain close to 80% or 100% pectin; dry for the longest time, lasting at least 2 weeks, using a cover to avoid too strong sunlight, prevent drying too fast, and make sugar conversion more fully.

Basically, the manufacturing process of [red honey] is much more difficult than that of [yellow honey], but the taste spectrum is deeper, with a hint of game on the palate, but instantly feathered into a rich fruit sweet aroma, just like the delicate fermented aroma of Yega Xuefei's well-known sun beans Biloya and Aricha.

Flavor of honey treatment

The more coffee pectin is retained, the higher the sugar content and the more complex the flavor will be. the advantage of higher sweetness is that it can best preserve the original sweet flavor of coffee ripe fruit, making the coffee show elegant black sugar flavor and drupe sweetness. The berry flavor also supports the basic aroma of red wine and is considered to be a very elegant product.