What does coffee honey treatment mean? the process of coffee and soybean honey treatment is as sweet as honey.

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Introduction to Qianjie-coffee honey treatment

Honey treatment began in Costa Rica and was tried by local coffee farmers to improve the quality of coffee beans, and then slowly spread to other countries. So why do Costa Rican farmers try this method of processing? Since farmers' income mainly depends on the trading of coffee beans, the better quality coffee beans can bring higher profits, so it is not surprising that farmers keep trying new processing methods.

For a coffee producer, there are three ways to improve the quality of coffee beans: first, to improve the processing method; second, to change the planted tree species; and third, to improve the soil quality of the farm, that is, to migrate the farm. But just like when we extract coffee, we will first adjust the extraction amount, pressure and temperature before changing the amount of coffee powder and grinding degree, we will first choose to change the conditions that can save time and cost as much as possible. It is time-consuming and laborious for farmers to change tree species and migrate farms, so improving processing methods has become their first choice.

Honey treatment is a complex, time-consuming and difficult processing method. The first step is to select high-quality fruit, and then peel off the pulp to leave the endocarp, where the endocarp is the core of honey treatment. The endocarp is rich in sugar and sour taste, which will slowly seep into the coffee beans during the drying process. The second step is drying, which is the most important condition for the production of high-quality coffee beans. The time of drying is very important, if the time is short, the sweet taste is not good; over time, the coffee will be moldy, you need to pay special attention.

Honey treatment method

Today, honey treatment is used in almost all the producing areas of Costa Rica. This method is also widely spread throughout Central America. Because the surface mucosa of coffee beans is extremely slippery and the sugar content is extremely high, it is often called "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.

Knowledge: although coffee beans are called beans, they are actually the seeds of the fruits of Rubiaceae (coffee trees).

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