The coffee bean red honey treatment method is washed and insolated to introduce the flavor description variety characteristics.

Coffee beans reddening

The honey treatment method is the same as the water washing method, both of which use a large sink to select the ripe high-quality coffee fruit first. The difference is that the honey treatment method skips the step of fermenting the coffee beans in the pool. Honey treatment method first ripens the high-quality coffee fruit to remove the peel, uses the machine to remove the pulp and retains part of the pectin, and then transfers the shell beans with pectin to the outdoor sun field for natural fermentation and drying in the sun. Use manual stirring during sun exposure to ensure that beans are evenly exposed to the sun and prevent regrinding and odor. After the shell beans reach a certain degree of dehydration, they are further dried with the help of a dryer. When the water content reaches about 12%, the parchment paper with the shell beans is finally removed by a machine, so as to take out the coffee beans. Because the machine can control the percentage of pectin retained, different percentages of pectin retained will form different colors on the surface of the shelled beans after sun exposure. Therefore, Costa Rica further divides honey treatment into four grades: black, red, yellow and white according to the color formed after sunlight (the more pectin retained, the darker the color, the higher the cost and the longer the drying time).

The most traditional method of processing raw coffee berries for imported coffee beans is natural Processed coffee, also known as Dry Processed coffee. This is the most energy-efficient way to process green coffee beans. This method is to pick down the red fruit first sieve, remove branches, soil and other debris, immature coffee fruit will be removed in the sieve above. The coffee cherries are then dried directly on concrete floors or Indian raised beds. In the process of drying, it is often necessary to manually turn over the sun to prevent hardening and mildew. Until the moisture content drops below 12%, it usually takes nearly a month, and then it is sent to a special machine to force peeling.

Imported coffee beans treated in this way are often defective and unsightly. Sun-baked beans are often foreign matter or stones. The beans treated by this method have complex flavor, but have the taste of sun, fruity flavor and consistency better than that of washing method. Brazil beans and mantins and mocha are typical sun-cured coffee beans. Almost all Robusta beans are sun-treated and there's also a semi-wash treatment for coffee berries. This method was developed on the basis of the washing method. The first step is the same as washing. When the fruit turns red, it is picked and put into the pool. The immature fruit will float and the mature coffee fruit will sink. Remove immature coffee berries in this way. The ripe coffee berries are then removed from the silver peel by a special machine, then the berries are spread on the ground, dried and then moistened, and finally the dried pulp is ground off by a special machine to remove the coffee seeds. This is the semi-washed green coffee beans.

The processing method of the green coffee beans has the advantages that water is saved on the one hand, and problems such as mildew and the like which are unfavorable to the quality of the coffee beans in the fermentation process are avoided on the other hand. Mantenin produced in Indonesia is mostly semi-washed. Brazil is the only country in the world that combines sun, water and semi-water treatments.