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Introduction to the different Flavor treatment of Coffee Bean washing and Solar Honey

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, Coffee bean washing sun honey treatment different flavor treatment method introduces the process of this method is the simplest. The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. This method is still used in places such as Ethiopia and Brazil. Natural solarization is most common in areas where water resources are scarce. The drying process usually lasts.

The process of this method is the simplest. The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. This method is still used in places such as Ethiopia and Brazil. Natural solarization is most common in areas where water resources are scarce. The drying process usually lasts about 4 weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. In some areas, people use dryers to assist in the drying process of coffee fruit (the hot air of the dryer can speed up the drying process and help people control the degree of drying).

Natural sunlight can retain the fruity aroma of coffee fruit. When you taste this kind of coffee, you will find that the coffee has a fruity aroma and a brighter taste. After drying, people will use special machines to remove the shell of the surface layer. This process is called drying and shelling (Dry Milling).

We know that the treatment of raw coffee beans can be roughly divided into three types. The distinction between each method is based on the fact that several layers of matter are removed from the fruit before the coffee is dried. The following is a list of the three major processing methods:

11. Natural sun treatment: retain all substances 22. Honey treatment: remove the peel and pulp and retain some or all of the mucous membrane (honey)

(3) washing method: the peel, pulp and mucous membrane were removed by washing and fermentation. This method is also known as the complete washing method (Fully Washed). Shampoo is the most common way for most coffee-producing countries in the world to handle Arabica coffee beans. Some areas also use advanced high-pressure washing machines to clean the peel, pulp and mucous membrane of coffee beans, so fermentation is no longer needed. This method of using a high-pressure washing machine to treat coffee beans is called "natural washing (Pulped Natural)".

From the point of view of the removal of substances and water consumption during coffee treatment, honey treatment is between tanning method and water washing method, as shown in the figure: