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Juxtaposed with the two traditional treatment methods, water washing and sun treatment, honey treatment has also become a unique method in coffee treatment. Honey treatment, that is, honey or miel,honey means honey, and miel means honey in Latin, so beans made in this way are always reminiscent of sweet. In many occasions and conditions, it seems that plupednatural treatment is also regarded as honey treatment, in the end whether there is a difference between the two, the difference is big or small, CoffeeReview gives us a further explanation. I hope the following paragraph excerpted from coffeereview can give you a deeper understanding of secret processing.

Coffee treatment method: honey treatment

HoneyandPulpedNaturalCoffees

ByKennethDavids;ReviewsbyKennethDavidswithJasonSarley

Honey "isarelativelynewtermdescribingcoffeethathasbeendriedwithallorsomeofthestickyfruitpulpor" honey "(mielinSpanish) stilladheringtothebean.Thosefamiliarwithcoffeeprocessingmethodswill,ofcourse,recognizethispracticeasakindofcompromisebetweentwomorefamiliarprocessingmethods:thedryor" natural "method,inwhichthebeansaredriedwhileentirelyencasedinsidethefruit,andthewetor" washed "method,inwhichallofthesoftfruitresidue,bothskinandpulp,arescrubbedoffbeforethecoffeeisdried.Likeallvariationsinprocessingmethod,honeyprocessingprofoundlyimpactscupcharacter,whichisdoubtlessthemainreasonproducers,particularlyinCentralAmerica,havebeenexperimentingwithit.Allofthenineteenhoneycoffeeswecuppedforthisarticleappeartohavebeenspeciallypreparedsmall-lotcoffeesintendedtoexcitethehigh-endspecialtymarket.Judgingfromoursampling,whatcanacoffeeloverexpectfromtheseexperiments?

SomethingDifferent

Thesehoneycoffeesdidnotdramaticallyorspectacularlydeviatefromthe "washed" orwet-processedsensorynormforfinecoffee,buttheydiddeviate.Theywererounderinacidity,withlesscitrusybrightnessandmorechocolate,morearomaticwood,andgenerallyabitmoresweetness.

SomethingLessPredictable

Thesehoneysamplesnotonlyweredifferentfromthewet-processednormgenerally,buttheyalsowerequitedifferentfromoneanother.AllofthehoneysampleswecuppedthismonthoriginatedinCentralAmerica:ElSalvador,CostaRicaandNicaragua.Hadwecuppedthesamenumberofconventionalwet-processedcoffeesfromthesesameorigins,wesurelywouldnothaveexperiencedasrichanddiverseasetofsensoryexpressionsaswedidwiththesehoneycoffees.

Inpartthismaybebecausesensoryexpectationsareclearlyestablishedforwet-processed,high-growncoffeesfromCentralAmerica,andproducers,graders,exportersandimportersalltendtoessentiallyeditcoffeestomakesuretheyfittheseclearlydefinedexpectations.Nosuchclearexpectationshavebeenestablishedforhoneycoffees,allowingproducersanopenplayingfieldfortheirexperiments.Notthatanyofthesampleswereceivedshowedclearsignoftaint.Infact,overallthesehoneysampleswereremarkablyfreefromtaintandconsistentlyagreeable,althoughagreeableindiverseways.

Forexample,theElSalvadorCasasdeLaminafromTempleCoffee (92), withitshintofbrandyishfruitfermentoverlayingacherryishdarkchocolate,suggestedaquieter,morerestrainedversionoffruitynatural-processedcoffees.Ontheotherhand,theCaffeLadroElSalvadorLaRoxanita (92) wasrichlydryandtartlysweet,astructurewemightexpectfromawet-processedcoffee,thoughtheintensechocolate-tonedrichnessIsuspectderivesfromthedeepeningandroundingimpactofthehoneyprocessingmethod.TheElSalvadorElRubiHoneyfromKlatchCoffee (91) waslushly,almostheavilyfloralincharacterandquietinacidity,bothcharacteristicsthatwemightexpecttobeintensifiedbythehoneyprocess.Finally,theNicaraguaPlantioelAserraderofromVelton'sCoffee (90) cameacrossasatrans-oceanicvariationoftheearthand