Coffee processing Honey processing Black honey Red honey Yellow honey White honey

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Honey treatment, called HoneyProcess or Miel Process, is used in coffee gardens in Costa Rica (Costa Rica), Panama (Panama) and Guatemala (Guatemala), which is called Honey Coffee. The so-called honey treatment refers to the process of making raw beans with mucous membrane for sun-drying. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional washing method washes it away with clean water, but this direct drying method has been born because of the limitations of water resources in some high-altitude areas.

Juxtaposed with the two traditional treatment methods, water washing and sun treatment, honey treatment has become a unique method in coffee treatment. The taste difference between honey treatment and water washing treatment: higher sweetness, higher sugar content and higher alcohol thickness (under the premise of the same baking degree)

Honey treatment 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.

According to NordicApproch, Seattle Coffee and Origin Coffee, the raw bean companies run by the big shot Tim, it can be summed up:

Yellow honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable water content.

Red honey: about 25% of the pectin is removed; it takes longer to dry than yellow honey, and reduces direct exposure to sunlight, even in shading sheds, lasting about 12 days.

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

The advantage of honey treatment is that it can best preserve the original sweet flavor of ripe coffee, giving the coffee a light black sugar flavor and drupe flavor, while the berry flavor also supports the basic aroma of red wine, which is considered to be a very elegant product.

The biggest difference between honey treatment and Brazilian semi-washing is that the former does not drip water, because be sure to choose flawless red fruit, pectin is sweet. The honey-treated pectin planer is more demanding, and the thickness of the pectin planing must be precisely controlled, just like the bean grinder.

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.

The main difference between [white honey] treatment and [yellow honey] treatment is "the distinction of drying thickness", which determines the drying speed and drying uniformity, and then affects the sweetness and fermentation degree of coffee.

On the topic of "Central and South American honey-treated coffee lacks clear flavor and blindly pursues fermentation characteristics", during the cup test, it was found that white honey and yellow honey coffee did not have the fermentation and soy sauce flavor of traditional honey treatment at all. On the contrary, sweet and sour coffee is more like a cup of excellent washed coffee (by the way, I am a water wash control). This kind of honey treatment brings a sour, refreshing and clean constitution similar to that of red berries.

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