El Salvador Black Honey Processing Coffee Bean Flavor Description Manor Production Area Processing Variety Features Introduction

Flavor description of coffee beans treated with El Salvador black honey introduction to the characteristics of varieties treated in the manor area

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.

Honey treatment began in Costa Rica and was tried by local coffee farmers to improve the quality of coffee beans, and then slowly spread to other countries. So why do Costa Rican farmers try this method of processing? Since farmers' income mainly depends on the trading of coffee beans, the better quality coffee beans can bring higher profits, so it is not surprising that farmers keep trying new processing methods. For a coffee producer, there are three ways to improve the quality of coffee beans: first, to improve the processing method; second, to change the planted tree species; and third, to improve the soil quality of the farm, that is, to migrate the farm. But just like when we extract coffee, we will first adjust the extraction amount, pressure and temperature before changing the amount of coffee powder and grinding degree, we will first choose to change the conditions that can save time and cost as much as possible. Changing tree species and migrating farms is time-consuming and laborious for farmers, so improving processing methods has become their first choice.

Understanding this kind of coffee knowledge is not only the choice of consumers, but also the professional need of baristas and bakers. While baristas pass on these messages to their customers, they also pave the way for their repeat customers. Suppose a barista enthusiastically explains the difference between the Ethiopian coffee you drank today and the Indonesian coffee you drank last time. You must visit this coffee shop again because you want to know more. Most people have curiosity and instinct for knowledge.

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 to treat coffee beans, we should not forget to taste it first, because not all honey-treated coffee is of high quality.