Introduction and difference of red wine treatment method for coffee bean washing and sun honey

Introduction and difference of red wine treatment method for coffee bean washing and sun honey

Central American honey treatment, this mixed treatment is newly popular, it is simply the twin brother of Brazilian peeling and tanning. It first became popular from Costa Rica and El Salvador to remove the peel, flesh and pectin by machine (note that the gum is removed by machine rather than by washing, and the proportion of pectin removed can be controlled). Due to the residual gum on the inner pericarp and the pulp dried, the color is amber and honey-like, so it is named honey treatment (good loss, it is not named after adding honey treatment).

The advantages of mixed treatment: it is economical and effective for small farmers, which makes the processing of coffee more convenient and time-saving, ensuring the speed of money recovery; if handled properly, coffee will show a very interesting flavor spectrum.

Disadvantages: may lead to excessive flavor and low-quality coffee.

The general characteristics of mixed treatment: Indonesian semi-washing brings low acid and dull, high alcohol thickness, spices and lack of clarity of coffee; Brazilian peel sun and honey treatment is usually more sour and sweet, the flavor is more inclined to sweet fruit and nut chocolate.

Where is the origin of Central American honey treatment?

If you want to talk about honey treatment, you can't get away from Costa Rica. According to Grace Mena, a Costa Rican employee of Deli Cafe Raw Bean, the honey treatment originated in Costa Rica.

In the 2003 season, Japanese raw bean buyers Guataro and Italian illy Coffee also asked Costa Rican processing plants to try Brazilian half-sun treatment of Costa Rican traditional washed coffee, in order to increase the alcohol thickness and flavor properties of Costa Rican coffee, weaken the acidity of Costa Rican coffee, and partially replace the imported coffee from Brazil. From then on, honey treatment became popular throughout Central America and went to the world origin: El Salvador (besides sweet, what flavor attribute can you think of), Mexico, Costa Rica, Zawa, Sumatra, Yunnan.

What I can see from all kinds of official data tells you that the reason for honey treatment is to improve sweetness, taste of ripe fruit and flavor complexity. Actually, it's far from that simple.

Distinguish between yellow, red and black honey treatment

To put it simply, honey treatment is the way to treat the coffee with pectin and endocarp after the peel and flesh are removed. The key to distinguish between different honey treatments lies in the choice of the remaining pectin: retaining the proportion of pectin and drying speed and method.

According to Nordic Approch, Seattle Coffee and Origin Coffee, the raw bean companies run by the big shot Tim, it can be summed up:

Yellow honey: about 40% of the pectin is removed; the drying method requires the most direct heat absorption, receives the most light drying, and lasts for about 8 days to reach a stable water content.