What is the difference between raisin treatment and honey treatment? Introduction to the origin of Costa Rican raisin treatment.
Raisin processing is what we call honey processing, honey processing was first used in Costa Rica,
It was inspired by Brazil's semi-solarization method. Brazilian semi-solarization came into being because Brazilian raw beans were treated mainly by traditional solarization, which was much inferior to African elevated bed solarization at the same time. In order to improve the market competitiveness and improve the quality of green beans, Brazil has developed a semi-sun method, which has greatly improved the quality of coffee beans. The success of Brazil's semi-sun treatment attracted the attention of Costa Rica's people who used washing treatment method. Brazil's semi-sun treatment method was introduced. Because Costa Rica's climate was not as dry and rainy as Brazil, the degree of pectin retention and drying time were modified. Black honey treatment, red dense treatment, yellow dense treatment and white honey treatment were differentiated. The difference lies in the thin degree of pectin retention. Black honey treatment: Almost no pectin removal, the longest drying time, more than 14 days of dry fermentation, if the sun is too big, but also need to artificially block the sun, avoid drying too fast, through long-term fermentation drying to make coffee sugar fully converted, sweet feeling is very obvious, fermentation is heavy, with mature fruit flavor, taste is closer to the sun. Red honey treatment: remove pectin more than black honey treatment, remove about 25% of pectin, dry fermentation time in about 12 days, the sun is too big also need sunshade delay fermentation time. Yellow honey treatment: remove about 40% of pectin, can be fully dried, dry fermentation time in about a week. White honey treatment: remove about 70% pectin, drying time is shorter than yellow honey treatment, white honey treatment flavor is clearer, acid is more obvious, taste is closer to washing treatment method.
The honey process is a hybrid version of sun and water. It exists to produce coffee beans with cleaner flavor and better quality than sun, using less water than water. It can be said to be a compromise between washing and sun.
Today, Xiaobian tried a Costa Rican raisin coffee bean. It is Mozart of Costa Rica. It tastes very fermented and has a creamy texture.
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