Coffee bean yellow honey treatment with honey? Why is honey treatment sweet? Where does the sweetness of coffee beans come from

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Costa Rican production area information

News!

So far, COVID-19 has not been well controlled in the Americas, and the borders of Central American countries have been blocked, which has led to extremely inconvenient labor exchanges between countries, and there is a shortage of workers in many countries during the coffee harvest season. Costa Rica signed the interim Agreement on bilateral Control of Workers between Costa Rica and Nicaragua before the start of the November harvest season with the Government of Nicaragua to ensure a smooth harvest of Costa Rican coffee from November to March of the following year.

Qianjie Coffee-Costa Rican Yellow Honey treated Coffee beans

Producing area: Tarazhu, Costa Rica

Variety: Kaddura, Kaduai

Treatment method: yellow honey treatment

Altitude: 1500m

Tarazhu producing area

Tarrazu

Tarazhu is the most representative coffee producing area in Costa Rica. it is located in the south of the Costa Rican capital San Jose, with an elevation of 1200-1700 meters, and the production season is from December to March of the following year.

Most of Costa Rica's finest coffee comes from this region. According to the results of the Costa Rican COE Excellence Cup in 2020, nine of the top 26 coffee beans in this competition came from the Tarazhu producing area, and three of them won the top three respectively, which shows how the coffee beans produced by Tarazu have attracted much attention.

Why is the coffee bean treated with honey sweet?

Honey

Honey treatment is between sun treatment and water washing treatment. The sweetness of honey treatment depends on the setting of pulp scraping machine. The more pectin is retained, the sweeter the honey treatment is. Why? Coffee fruit consists of pericarp, pulp, pectin, parchment, silver peel and core (coffee beans).

The pulp and pectin in coffee fruit contain the most sugar in the whole coffee bean, so in the process of honey treatment, keeping the amount of pectin in the pulp of coffee fruit will affect the amount of sugar in the pectin in the pulp of coffee bean during drying. But at the same time, there will also be drawbacks, because of the high sugar content, Qianjie believes that for different degrees of honey treatment, different drying methods should be used, and the high temperature will accelerate the fermentation of pectin in the pulp. As a result, excessive fermentation such as mildew has already appeared before the coffee beans are dried.

The difference between the treatment of yellow honey, red honey and black honey

Honey Amarillo/Rojo/Negro

Black honey (Honey Negro): almost no removal of pectin, so drying takes the longest time, needs to last more than 14 days, in order to avoid drying too fast, will use a cover to block too strong sunlight, so that sugar conversion more fully, some areas of black honey treated coffee beans will be dried in the shade, which can more ensure that the sugar can be fully converted into coffee beans, but the drying time will also be extended.

Qianjie observed from the black honey treatment of raw beans, black honey treated beans due to the retention of more pectin, so the color will be more uneven, smell is more rich fermented fragrance and Sydney-like fragrance.

Yellow honey (Honey Amarillo): remove about 40% of the pectin, the drying method needs to be the most direct heat absorption, accept the most sun drying, lasting about 8 days to achieve a stable water content.

The beans treated with yellow honey look more uniform yellowish green and smell like grass and rice because they retain relatively little pectin.

Red honey (Honey Rojo): remove about 25% of the pectin, dry longer than yellow honey, and reduce the time of direct sunlight exposure, even in the sunshade, lasting about 12 days.

Qianjie observed from the red honey treatment of raw beans, red honey is in the middle of black honey and yellow honey, smelling with a hint of fermentation and grass aroma.

Main varieties of coffee in Costa Rica

Caturra 、 Catuai

Kaddura Caturra: it is very similar to the shape of bourbon, so it is a bit difficult to distinguish. From the picture, we can see that the tail part of the Kaddura variety is a little more curved than the bourbon species. Round and slender is its shape feature. Qianjie Coffee alone tested the Central American Kaddura coffee beans, its overall flavor is bright, but also has a good sweetness.

Kadou Catuai: the breed produced by Kaddura and New World has the slender round body of Kaddura and the flat shape of the New World, which means that it looks round and flat, but the tail end is slender. Qianjie coffee has passed the cup test, this variety has excellent acidity and clean taste, focus! This variety of beans has the aroma of fruit.

Qianjie Coffee roasted Yellow Honey treated Coffee beans record

The furnace temperature is preheated to 200 degrees Celsius, the throttle is opened at 3x30s and fired, the firepower is adjusted to 160, the temperature recovery point is 1mm / 39th / 30s, the firepower is maintained, the 5pm / 39th / 30s turns yellow, the smell of grass disappears, and the throttle is opened to 4. Firepower down to 130 at 167 degrees.

After dehydration, the bean surface appears wrinkled and black markings, and the smell of toast changes to coffee, which is a prelude to an explosion, when the firepower is reduced to 80, and listen to the sound of an explosion. when it starts to explode, the throttle doors are all open. After an explosion, the development time was 2 hours, 39 percent, 30 minutes, and 196 ℃, respectively.

Report on the treatment of coffee beans with yellow honey in Qianjie coffee cup

Dry incense: caramel, nuts

Shixiang: caramel

Flavor: citrus, cocoa, nuts, honey, caramel

Experience of Qianjie Coffee brewing Yellow Honey to treat Coffee beans

Through the cup test, Qianjie coffee found that Costa Rica treated with yellow honey has a better cleanliness, higher sweetness than washing treatment, and the overall balance is fragrant, so Qianjie coffee is recommended to use Kono filter cup to brew, in order to improve the mellow and retain the sweetness as much as possible.

Filter cup: Kono famous family

Water temperature: 88 °C

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: medium and fine grinding (pass rate of 0.85mm standard screen is about 75%)

Qianjie staged extraction: in the first stage, 30 grams of water is injected for steaming for 30 seconds, in order to release carbon dioxide and better extract coffee. The second stage injected water to a total of 125 grams, gently circle the injection, while showing a spiral route, from the inside to the outside, wait for the coffee to slowly filter. In the third stage, the remaining water was injected in about 1 minute and 35 seconds, and the total extraction time was 2 minutes.

Brewing flavor: the mouth has obvious fermented aromas, citrus acidity, chocolate-like sweetness in the middle, caramel and green tea in the end, floral and Chinese fir aromas in the finish.

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