Colombian Coffee Honey processing Micro-batch Colombian Gale Manor introduces Colombian mania

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Introduction to Qianjie Coffee Honey treatment Micro-batch Columbia Gale Manor

Micro-batch of Sweet Honey treatment in Storm Manor, Antioquia, Colombia

Honey-treated micro-batches of Gale Manor in Colombia. Honey treatment is very rare in Colombia, and in the uncertain mountains of Colombia, making honey-treated coffee is very challenging. But this honey-treated coffee really surprised us, because it has a very special sweet taste of natural honey, and it seems to be able to drink the taste of Colombian honey at the entrance.

The tree species of this coffee are Colombia and Kaddura.

The so-called honey treatment is because the surface mucosa of coffee beans is extremely sticky and the sugar content is extremely high, so people usually call it "honey". In the process of honey treatment, coffee will leave some or all of the "honey" when it is dried. After the coffee fruit is picked, graded and peeled, it is placed on a drying bed to dry.

Because the drying time of the mucous membrane is very short, coffee beans hardly ferment during the drying process. The acidity of coffee beans processed by this method is slightly higher than that of natural washing, but much lower than that of natural washing and natural sun processing.