Description of West Java Honey Flavor of Coffee beans introduction to the region and country of the manor

Brazilian coffee beans

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. And all kinds of treatments are influenced by the region, traditional habits or market demand, they develop in tradition and innovation, summer is as sweet as first love, and YG offers you a cup of honey-like Aimei coffee. Jackfruit, dried carambola. Countless aromas of tropical fruits leave you in the flower orchard where honey is not added to the coffee beans treated with honey, but the original flesh is preserved through natural fermentation to absorb the "positive energy" of full sunlight to create a richer taste and a honey-like flavor. After the coffee beans are dried and the water content is reduced to 10%-12%, the shelling process can be carried out in order to remove the seed shell and the residual fermented pulp, and the drying process for producing raw beans is to put the shell beans with pulp directly on the drying rack or cement floor. it is dried for different days because of how much of the flesh is preserved (as shown 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 corrupt flavor of the early picking and flotation process is similar to the water washing method, while the mechanical peeling link is very 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.