Honey treats coffee beans flavor honey treats coffee beans make them taste good by hand what are the ways to treat coffee beans

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Honey processing and wet shelling

Some coffee-producing countries have unique processing methods that have become the definition of coffee profiles in that country. In Kenya, for example, coffee beans are fermented for longer and then washed with fermented soaking. This method directly increases the acidity of coffee, which is the hallmark of the best coffee in the country.

Brazil is famous for its natural pulping, somewhere between wet and dry. In wet processing, the skin of the coffee cherry is peeled off, but instead of soaking the cherry, it is spread out to dry, and the pulp is still attached to the coffee bean. This kind of coffee has a mellow taste and low acidity, just like natural coffee, but without obvious fresh fruit flavor. This process is also known as honey, producers, especially in professional coffee, like to play with the amount of fruit pulp, and they leave efforts to make the measure toward or away from natural or washing characteristics.

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