Description of flavor and taste characteristics of honey-treated coffee beans description of honey-treated coffee beans

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Different processes are handled in order to create different flavors to bring to the taste, even if it is only a slight gap. A lot of experience has proved again and again that although it is only a slightly different way of dealing with coffee, the output value and reputation created by coffee are always as impressive as the sudden rise of a new force.

Keep 100% pectin, put it in the off-ground scaffolding and dry it later. Honey-treated coffee beans can fully retain the sweetness and aroma of coffee pulp, as well as a thicker taste than water washing.

Today, some Costa Rican growers grade honey processed coffee and raw beans according to the color of the coffee. There are three levels: yellow, red and black. The change in color results from the length of light during the drying process of coffee. The color of the honey-treated coffee bean shell depends on the amount of mucus attached to the parchment. White honey's mucus is closer to wet-treated coffee beans because it adheres to less. The mucus of yellow honey is almost half washed, so the color is lighter. Red honey retains more mucus than yellow honey, because it is only soaked in a clean sink for one night, and then the skin is removed, and there is no real cleaning procedure. Black honey preserves all the mucus and does not wash, just peeling off the outer skin of the coffee berries. Although it has not been cleaned with clean water, black honey is still classified as a semi-washed treatment method.

In places such as Costa Rica, Brazil or Colombia, local processing plants used to use high-pressure washing machines, so part of the mucous membrane was removed during the peeling process. According to the amount of mucosal residue (40% Mel 100%), honey treatment is divided into 4 grades: 40%, 60%, 80% and 100%. Of course, some growers deliberately remove part of the mucous membrane to ensure that the coffee does not become sour due to fermentation during the drying process.

If the weather is clear, the grower should block part of the sun to reduce the sunshine time. Black honey treated coffee beans dried in the dark for the longest time, and the shorter the light time. The drying time of this coffee is at least 2 weeks. The black honey treatment of coffee beans is the most complex, and the labor cost is the highest, so the price is the most expensive.