Honey-treated coffee beans, sun-washed varieties, characteristics, production area, treatment method, estate introduction

Introduction to the manor of honey-treated coffee beans in the production area

Honey treatment is a complex, time-consuming and difficult processing method. The first step is to select high-quality fruit, and then peel off the pulp to leave the endocarp, where the endocarp is the core of honey treatment. The endocarp is rich in sugar and sour taste, which will slowly seep into the coffee beans during the drying process. The second step is drying, which is the most important condition for the production of high-quality coffee beans. The time of drying is very important, if the time is short, the sweet taste is not good; if the time is long, the coffee will be moldy, and you need to pay special attention to distinguish the three according to the time of the sun and the amount of pectin, and the amount of pectin and endocarp determines the time of the sun. "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, in fact, the fruit hanging off the surface of the epidermis leaving pectin in the air, and according to the degree of scraping off yellow honey (scraped off 60%) and red honey (30%) and a kind of black honey is actually full sun. The taste between washing and sunbathing

The long time of water washing fermentation depends on water washing, fermentation, peeling, drying, sour, refreshing, clean, elegant and floral fragrance.

Half-washed, first scrape off the pectin peel with a machine and then wash and ferment

Semi-washing actually scrapes off more pectin than honey treatment, leaving very little pectin in the sun, drying for three days in a dryer until 10%.

72 hours double washing method in Kenya general washing fermentation 24 hours 32 hours Kenya needs to ferment twice for a total of 72 hours