There are five differences in the honey treatment of coffee beans. The water washing method also has full water washing and half water washing.

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Honey treatment method

Honey (Miel) Processing honey treatment

Peel and pulp are removed by machine and pectin is retained for sun drying.

▶ White Honey 80% mae 90% pectin has been removed.

▶ Yellow Honey yellow honey retains 50% pectin without fermentation. Receive the most light and dry for about 8 days

▶ Red Honey red honey removes 25% pectin and has no fermentation. The sun lasts about 12 days, and a sunshade may also be used in the process.

▶ Black Honey black honey basically retains all pectin and dries at a slightly higher temperature at low altitude. It is covered with slight fermentation in the first 24 hours, and then the drying process is transferred to an African drying bed for drying.

▶ Gold Honey gold honey basically retains all pectin, drying at low temperature at high altitude, and prolonging the drying time.

In individual estates, the treatment of individual batches will be different.

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Washed process

Washing method

Washed: semi-washed Semi-Wash and full-washed Full-wash.

The traditional water treatment is used to treat freshly picked coffee beans. The flesh of the coffee is peeled off immediately, and the shorter the interval is, the better. Then the coffee beans are soaked in water for 12-36 hours. This process softens its skin so that it can be washed off easily. Coffee beans are then sorted and dried in the sun.

The final product of both methods is: raw coffee beans with parchment.

Main difference: remove pectin directly by machine or through fermentation tank to remove pectin layer.

Semi-washed: after peeling and pulping, the coffee fruit does not go through the fermentation tank, but through a special pectin removal machine to remove pectin.

Full water washing: after removing the peel and pulp of the coffee fruit, enter the fermentation tank and remove the pectin layer after 1-2 days of fermentation (the time varies according to the temperature and humidity of the site). There are different ways of enzyme and no enzyme.

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