Coffee treatment methods Honey treatment methods there are several ways to treat coffee

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 its sweet and thick characteristics, which are very suitable for the production of Espresso in cafes. In recent years, there are more and more coffee beans called "Miel Process". It has also become a favorite material for international coffee contestants. The honey treatment process is vulnerable to pollution and mildew, and 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 its sweet and thick characteristics, which are very suitable for Espresso production in cafes. In recent years, there are more and more coffee beans called "Miel Process," and it has also become a favorite material for international coffee contestants. Honey treatment is a method between sun-drying and washing. It keeps the coffee clean, and although the brightness decreases, it increases the sweetness and caramel flavor of the coffee. The appearance of honey-treated beans has a distinct sticky layer. However, the honey treatment method is very dependent on the local climate, and the weather must be dry with adequate sunshine, otherwise it is not suitable for the so-called honey treatment (Miel Process in Spanish), which is said to mean the process of making raw beans with mucous membranes for sun drying. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. Honey treatment, called Honey Process or Miel Process, is called Honey Coffee. It is used in coffee gardens in Costa Rica (Costa Rica), Panama (Panama) and Taiwan. The traditional method of washing is to wash it off with clean water, but because of the limitations of water resources in some high-altitude areas, this method of direct drying appeared a few years ago, a wave of expensive Indonesian Kopi Luwak introduced domestic consumers to the concept of diversified production technology of boutique coffee, and then the emergence of Finch shit coffee in Brazil and elephant shit coffee in Thailand was a bit like a weird coffee zoo war. When it comes to the new stars in the production process of boutique coffee, we have to mention "honey treatment". At the WSC competition, known as the Coffee World Cup, the Angel Coffee Manor, built by Taiwan in Central America and Nicaragua, won the runner-up in 2010 with "Honey treated beans", making it the pride of the Chinese coffee industry.