How to deal with coffee beans? does the honey of coffee beans taste good after treatment?

The biggest difference between honey treatment and Esser's washing method is that honey treatment belongs to dripping non-stick, so the selected beans are more fastidious, intact and flawless fruit, its pectin is sweet, and the pectin planer of honey treatment is more demanding, it must be able to accurately control the thickness of pectin planing, just like a bean grinder.

If you only scrape off less than 20%, that is, retain thicker pectin, ferment the dry body, and hang it in the outdoor viaduct net to ensure that the shell beans turn reddish brown, commonly known as "red honey".

If the pectin layer is scraped off more than 50%, that is, the thin pectin is retained for dry body fermentation, and the shell bean becomes yellowish brown, which is commonly known as "yellow honey".

Basically, the production process of "Red Honey" is more difficult than that of "Yellow Honey", but the taste spectrum is deeper, with a touch of game on the palate, but instantly feathered into a rich fruit sweet aroma, just like the delicate fermented aroma of Yega Snow's well-known sun beans Biloya and Aricha.

But failed honey-treated coffee will have a strong defective sun flavor, similar to the rough sun used to onion, durian, tofu milk flavor. What is more serious is the appearance of the smell of alcohol potion, the sour taste of coffee treated with normal honey is soft, and if the mouth is sour to pout, it is not a good product, and the honey treatment method is fresh again.

Imported honey to treat raw beans is often more than ten months away from the manufacturing period, and it is a pity that the attractive fruit aroma is seriously lost.