Indonesian Coffee Bean wahana Hua Hanna Honey Fruit

Wahana Manor from Indonesia honey-treated coffee beans, referred to as Hua Hanna honey fruit. The so-called honey-treated coffee beans is actually a compromise without good coffee treatment.

Hua Hanna honey fruit is impressive with a light and soft sour taste; it is an approachable coffee bean that is not as fishy as Indonesia's Mantenin coffee beans in the past.

The so-called honey treatment is called Honey Process or (Miel Process in Spanish), which is said to refer to the process of making raw beans by sun-drying with mucous membranes. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional method of washing is to wash it off with clean water, but because of the limitation of water resources in some high-altitude areas, there is this way of direct drying.

Wahana Manor, on the other hand, dries the ripe coffee fruit in a sealed drying drum instead of natural drying, so that the coffee beans do not ferment.

The honey treatment process is vulnerable to pollution and mildew, so it needs to be closely watched throughout the process, constantly turning, and speeding up drying, so as to avoid bad fermentation flavor. Its advantage is that it can best preserve the original sweet flavor of coffee ripe fruit, making the coffee show elegant black sugar flavor and drupe flavor, while the berry flavor also supports the basic aroma of red wine, which is considered to be a very elegant product. The popularity of honey-treated coffee beans is largely due to their sweet and thick characteristics, which are very suitable for Espresso production in cafes. In recent years, more and more coffee beans are called "Miel Process", and they have also become a favorite material for international coffee contestants.

Variety / variety Type/Variety treated bean Natural Processing with Hua Hanna honey fruit

Oringins: Lindong producing area, North Sumatra, Lintong Area,North Sumatra

Altitude Altitude: sea level 1000-1pm 5000

Annual rainfall Annual Rainfall: 2000-3000 mm

Temperature difference Temperature Range: 16-28 degrees Celsius

Acidity Acidity: 3

Taste Body: 4

Flavor Flavor: 3.5

Aroma Aroma: 3

Huigan Aftertaste: 3.5

Hua Hannami fruit beans are planted by small farmers and harvested by hand, and then dried in a greenhouse, and then dried by a precision constant temperature machine for ten days and ten nights, the coffee cherries are turned into unique dried fruits like honey fruits. The coffee honey fruit remains dry until the order is received to prevent the flavor from being affected and to allow the honey fruit to absorb the acidity, sweetness and flavor of the coffee cherry for longer. This unique processing method has completely changed the original flavor of Indonesian beans and added a special aroma, it should be said to add the aroma of African beans but maintain the taste of Mantenin.

Cup Description: red wine-like aromas, such as the acidity and sweetness of fruit, taste moderate, sweet and clean.