West Java coffee bean honey treatment what is honey treatment honey treatment difference

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Arumanis honey from Indonesia treats West Java (S795)

Variety source: S795 = S288 / Kent ((S288 (S26) x Typica) / Arabica x Liberica))

Collect and screen the ripe fruit by hand, peel the fruit and retain the pulp, place it in the greenhouse for 21 days, flip every 30 minutes to achieve a uniform sun, wash and screen the defective beans by hand, and let the coffee beans sit for 15 days before packing.

Honey treatment, called HoneyProcess or MielProcess, is the method of peeling off the pulp and drying the fruit with endocarp. Coffee gardens in Costa Rica (CostaRica), Panama (Panama) and Guatemala (Guatemala) all use this method.

There are three ways to process coffee: sun drying (natural drying), washing and honey treatment. Sun treatment, as its name suggests, is a method of drying coffee beans naturally after harvest; washing is a method of peeling off the pulp and removing the gel from the surface by fermentation; and honey treatment is a compromise between the two methods. many people will think that this is a process of processing with honey after hearing the name of honey treatment, or the coffee will have a honey flavor after processing, but it is not. Because in the process of drying, the water of the gel on the surface of the core will evaporate, so it becomes as sticky as honey, hence the name.

What is the difference between "yellow honey", "red honey" and "black honey"?

The three are distinguished according to the time of sun exposure and the amount of pectin, and the amount of pectin and endocarp determines the time of sun exposure. "Yellow honey" is with 25% endocarp, 50% "red honey" and 100% "black honey". Therefore, from "yellow honey" to "black honey", the drying time is longer and the management requirements are more stringent.

If you have to pick out the advantages and disadvantages of the three, the best taste is "black honey", because the endocarp is the most abundant and the taste is richer and stronger. So why produce "yellow honey" and "red honey"? Coffee farmers also need to consider from a commercial point of view, that is to say, producing "black honey" requires twice as many other kinds of drying beds and requires more time, manpower and energy; and not all buyers have the financial ability to buy "black honey", so the production of "yellow honey" and "red honey" can be said to be a choice for the coffee production environment.