Why is it called honey treatment? What is honey treatment? Introduction to the flavor characteristics of honey-treated coffee

After the outer pulp of coffee beans is removed, there will be a layer of sticky gelatin. as the pods with pulp stick easily, they must be constantly turned to avoid mildew during drying. In addition, do not dry for too long to avoid excessive fermentation. spoil the flavor of the coffee.

Honey treatment can also depend on the amount of pectin retained, which can be subdivided into four treatments: "black honey" with 80% pectin, "red honey" with 60% pectin, "yellow (orange) honey" with 40% pectin, and "white honey" with 20% pectin.

The amount of flesh retained will affect the flavor of fermented raw beans, and it is generally believed that honey-treated coffee can retain higher sweetness and complex fermentation layers similar to those of full-sun dried beans, and has a better finish.

The characteristics of honey treatment depend on the setting of the pulp scraper. The more pulp is retained, the more obvious the characteristics of honey treatment will be. However, the production of honey to treat coffee requires a little risk, especially "black honey", because the more flesh is retained, the higher the risk of overfermentation, and the higher the sweetness of coffee beans.

Why is Honey Called Honey?

Why is it called honey treatment?

There are three main treatments for coffee: sun exposure, water washing and honey treatment.

The sun drying method is to directly expose the coffee fruit before removing the shell and pectin layer; the water washing method is to soak the peel and pulp of the coffee fruit with a large amount of flowing water, then peel off the peel and pulp (pectin) layer of the coffee fruit, and then dry and screen the coffee fruit; the honey treatment method is between the sun drying method and the water washing method, peeling the coffee peel and retaining the pulp (pectin) layer for exposure.

So, wait, where's the honey?

Then you may ask, where is the honey?

The word honey treatment makes many people think that coffee is treated with honey, or that coffee tastes as sweet as honey, but in fact it is not correctly linked or explained. Honey treatment means that the pulp (pectin) layer of coffee fruit feels as sticky as honey when exposed to the sun. That is, when the peel of the coffee fruit is peeled, the outer coated pectin layer is exposed to the sun, absorbing moisture from the air and making the pectin layer sticky, as if wrapped in honey.