Coffee bean treatment method Honey treatment method introduction what kind of coffee bean is more suitable to use honey treatment method

Tanning has long existed in Ethiopia and Yemen. It doesn't waste much water and electricity, but it takes a lot of time and manpower to separate unripe beans from defective beans.

After the coffee is picked, immediately go into the drying ground to dry. This process takes up to a month and must be carefully observed and constantly turned to prevent excessive fermentation, spoilage and uneven drying.

Of course, it can also be dried in an African bed (a grid that isolates the ground). The advantage is to make the coffee dry more evenly and avoid spoilage.

After drying, the coffee cherry enters the process of desiccating peel, flesh, endocarp and so on.

The benefits of tanned coffee: if handled properly, it can bring unimaginable sweetness, balance and ripe fruit flavor.

Disadvantages of daily coffee processing: because a large number of coffee cherries are concentrated on turning and the next screening, if not handled properly, it will destroy the whole batch of coffee cherries.

The general characteristics of sun-cured coffee: covered with fruits, spices and chocolates, but improper handling usually gives people a dirty, sour and dull feeling; a lot of fruit flavor (berries, cherries, tropical fruits), spices, cocoa, etc.

Common in Ethiopian, Yemeni and Brazilian coffee.

What is mixed processing?

There are three most common mixed treatments: Indonesian semi-washing (Semi-Washed), Brazilian peeling and tanning (Pulp Natural), and Central American honey treatment (Honey Process). These three methods all draw lessons from the water washing and sun treatment to remove the outer layer of coffee and cherries.

Indonesian semi-washing, also known as wet planing, mainly exists on the Indonesian island of Sumatra. Locally, coffee removes the peel and flesh, removes the gum, and dries the endocarp when it retains the endocarp, but not completely to 10% of the moisture content of 12%, but to remove the endocarp after partial drying. At this time, the water content of raw beans is very high, the volume of coffee is very large, and the color is white. The large raw beans go into drying again, and the color gradually changes to dark blue-green. At this time, the coffee is packed and ready for export.

Brazilian style peel and sun, after removing the peel and pulp, the gum is left on the coffee, completely dried to about 10% moisture content, and then bagged to recuperate the coffee, remove the endocarp and prepare for export and sale.

Central American honey treatment, this mixed treatment is newly popular, it is simply the twin brother of Brazilian peeling and tanning. It first became popular from Costa Rica and El Salvador to remove the peel, flesh and pectin by machine (note that the gum is removed by machine rather than by washing, and the proportion of pectin removed can be controlled). Due to the residual gum on the inner pericarp and the pulp dried, the color is amber and honey-like, so it is named honey treatment (good loss, but it is not named after adding honey treatment.