Coffee Honey Coffee in Indonesia introduction to the flavor of West Java honey

a. Mechanical peeling (exocarp removal)

The early picking and flotation procedures are more or less the same as the water washing method, while the mechanical peeling process is quite different. The washing method requires the pulp to be removed to ensure its "cleanliness", while the mechanical peeling process of honey treatment can adjust the caliber of the peeling machine to determine how much pulp to remove. The whole is divided into three categories, as shown below (from left to right):

1. Coffee with more than 50% pulp removed is called "yellow honey" because the pulp is thin on the surface and yellowish brown after subsequent fermentation.

two。 If the coffee with less than 20% pulp is removed, the pulp on the surface is thicker, and the subsequent fermentation turns crimson, which is called "red honey".

3. Coffee, which hardly scrapes the flesh, is called "black honey" when it is fermented black.

b. Dry with pulp

At this time, the drying process is to put the shell beans with pulp directly on the drying rack or cement floor to dry for different days because of how much of the flesh is preserved (such as the picture above). Such as the sun method is similar, during the need to turn the coffee beans on time to avoid accumulation time is too long, resulting in excessive fermentation, easy to produce rotten flavor.

C. shelling (seed hulling & residual fermented pulp)

After drying, the water content of coffee beans can be reduced to 10%-12%. The purpose is to remove the seed shell and residual fermented pulp to produce raw beans.

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It can be seen that the honey-treated coffee beans are not added with "honey", but the original flesh is preserved. Only through natural fermentation and absorbing the "positive energy" of full sunlight can they create a richer taste and a honey-like flavor.

Now the countries that use honey treatment / pulp solarization on a large scale are: Brazil, Costa Rica, Honduras, El Salvador and so on.

-the nagging dividing line of the editor-

Summer is as sweet as first love, one gram offers you a cup of honey-like Aimei coffee. Jackfruit, dried carambola. Countless tropical fruit aromas make you fall in love in the flower orchard!

Now, after discussing the three major treatments of coffee, it is not clear which treatment has the best flavor for coffee beans. They are all the process of turning coffee fruits into raw coffee beans, including peeling, pulp and pectin layer removal or retention, drying and other processors. All kinds of treatment methods are influenced by region, traditional habits or market demand, and they develop in the process of tradition and innovation.