Introduction of Yunnan Huangmi Coffee Flavor description Grinding Calibration quality treatment method Manor

Yunnan coffee beans

Honey-treated beans need to be well ventilated in the sun, otherwise the retained pectin mucosa is easy to ferment or mildew and cause bad smell.

If you are exposed to the sun directly in the cement or on the ground with soil, it is easy to scratch and cut the coffee beans, which will lead to the invasion of bacteria, and the direct soil sun will make the coffee beans taste like dirt. (like the thick earthy and herbaceous flavor of early Mantenin)

We usually see three kinds of honey treatment: yellow honey, red honey and black honey.

Yellow honey: first remove about 40% of the pectin, dry directly with light, continue to use water content for about 8 days to achieve a stable value.

Red honey: first remove about 25% of the pectin, because there is more pectin retained, so it takes more time to dehydrate, while reducing the time of direct sunlight exposure, some places will also use shading cloth, which will take about 12 days.

Black honey: almost no pectin has been removed, and the pectin is thicker, so it will take about 20-25 days to dry and dehydrate.

At this time, we would also like to mention a kind of honey treatment that we just saw last year:

White honey

It is true that with the development of science and technology, human brains are unlimited, different proportions of continuous attempts, Bai Mi is about 80% of the pectin removed, equivalent to only a little bit of retention, the taste is a bit close to washing.

So what's the difference between everyone's flavor?

We have learned that the difference between different honey treatments is the amount of pectin retained. According to the amount of pectin retained, the more pectin retained, the richer the flavor and the sweeter the coffee will eventually be.

Of course, the reason here is not only the content of pectin, but also the length of processing time (when we need longer to dry, it also means that the fermentation process is longer, giving coffee beans a more complex sense of hierarchy).

The processing time of the three conventional honey treatments mentioned above (yellow, red and black) refers to the conventional treatment in Costa Rica. The machines used in other countries are different, and the climate environment is also different, so the data will certainly be different.

The treatment of this piece of honey mentioned comes from Panama, which is relatively clean in sweetness and has the flavor of honey.