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Introduction of Coffee West Java Honey flavor description and taste

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, a. The picking and flotation process in the early stage of mechanical peeling (exocarp peeling) is similar to that of water washing, but the link of mechanical peeling 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, such as the following figure (from left to right): 1. Get rid of more than 50% fruit

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). Similar to the sun method, you need to turn the coffee beans on time to avoid accumulating for too long, leading to excessive fermentation, easy to produce rotten flavor, summer as sweet as first love, one gram to offer you a cup of honey-like love 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.

Baristas who are temporarily in the lower reaches of the coffee industry chain need to have the spirit of exploration and dedication to share every good bean and coffee with you and me.