There are several grades of coffee bean honey treatment coffee beans taste sweet

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Qianjie-introduction to the grading of coffee honey treatment

Around 2000, the Brazilian half-sun treatment method was introduced to Costa Rica, and the local coffee farmers made some changes on the basis of the Brazilian treatment. Because it is located in Central America with heavy rainfall and heavy moisture, after the peel of the coffee fruit is removed, if it is washed according to Brazil for an hour and then exposed to sticky pectin, it is easy to suffer damp and rancidity, so the local coffee farmers directly omit the process of soaking and fermentation. Instead, after removing the pericarp and part of the pectin layer, the sticky coffee beans with mucous membrane are sun-dried. Because the beans come out of this treatment with high-quality sweetness, it is like adding honey, so it is named "honey treatment".

However, even today, with the rapid development of industrialization, there are still many processes in the treatment of coffee beans that cannot be replaced by machines, so it takes a lot of manpower to turn the coffee beans in the process of sun drying to avoid mildew and to ensure that coffee beans are evenly exposed to the sun. As the production process is very hard, most of them are made by small farms or special processing plants, which cannot be produced in large quantities. After 2006, Costa Rica

Honey-treated coffee often wins the cup test, and the unique enjoyment of taste buds has attracted attention from all walks of life. Today, the "honey treatment" method is basically the first choice in Costa Rica, and it is also widely spread in Central America.

As the honey-treated coffee beans on the market are also marked with regard to the treatment level, many friends will ask what is black honey? What is Hongmi talking about? After I inquired about the relevant materials and books, I gave the following explanation, which also made me grow knowledge (I didn't have a clear grasp of the concept of honey treatment color classification before).

Color grading of honey treatment:

When some Costa Rican growers carry out honey treatment, they will cause different colors of coffee according to the length of the sun cycle, and grade the raw coffee beans after honey treatment, which can be divided into yellow, red and black according to the color of coffee beans, and the sun intensity decreases gradually. the drying time increased. The difference between the three flavors lies in the sweetness. The darkest sweetness is the most obvious.

Huangmi: the sunshine time is the longest, the heat is extremely high, and the drying can be completed within a week.

Red honey: when the drying time is 2-3 weeks, a shade will be built to reduce the light area.

Black honey: the drying time is about a month. Due to the need for manpower to put the coffee beans in a dark place to dry, the process is complex, so the cost is high and the price is the most expensive.

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