Description of Flavor by Coffee Bean Red Honey treatment Variety characteristics of manors in producing areas

Description of Flavor by Coffee Bean Red Honey treatment Variety characteristics of manors in producing areas

If you are a roaster, in order to provide better coffee beans, you need to have a good understanding of the origin of raw beans, the height of planting and the method of processing, because these factors can help you better mix and mix unique coffee. Of course, when buying honey-treated coffee beans, we should not forget to taste them first, because not all honey-treated coffee is of high quality.

Honey treatment is a complex, time-consuming and difficult processing method. The first step is to select high-quality fruit, and then peel off the pulp to leave the endocarp, where the endocarp is the core of honey treatment. The endocarp is rich in sugar and sour taste, which will slowly seep into the coffee beans during the drying process. The second step is drying, which is the most important condition for the production of high-quality coffee beans. The time of drying is very important, if the time is short, the sweet taste is not good; over time, the coffee will be moldy, you need to pay special attention.

So how long will it take to be just right? If you want to get the sun just right, you need to keep a close watch over the whole process. First of all, manage the sun field, and then turn the coffee beans every few hours so that they can be dried evenly; shake the drying bed from time to time to turn the coffee over the next week or so. In the process of honey treatment, it takes a long time to complete the sun because of the difference between temperature and humidity in the morning and evening. After the sun is finished, it can be shelled and baked.

What is the difference between "yellow honey", "red honey" and "black honey"?

The three are distinguished according to the time of sun exposure and the amount of pectin, and the amount of pectin and endocarp determines the time of sun exposure. "Yellow honey" is with 25% endocarp, 50% "red honey" and 100% "black honey". Therefore, from "yellow honey" to "black honey", the drying time is longer and the management requirements are more stringent.

If you have to pick out the advantages and disadvantages of the three, the best taste is "black honey", because the endocarp is the most abundant and the taste is richer and stronger. So why produce "yellow honey" and "red honey"? Coffee farmers also need to consider from a commercial point of view, that is to say, to produce "black honey" requires twice as many other kinds of drying beds and requires more time, manpower and energy; and not all buyers have the financial ability to buy "black honey", so the production of "yellow honey" and "red honey" can be said to be a choice for the coffee production environment.