Description of Flavor of Coffee beans treated with Solar Water and Honey introduction to Grinding scale of varieties

Flavor Description of Sun-washed Honey Treated Coffee Beans Taste Variety Grinding Scale Introduction

The honey treatment process is vulnerable to pollution and mold damage, requiring close supervision throughout the process, continuous stirring, and accelerated drying to avoid bad fermentation flavor. Its advantage is that it can best preserve the original sweet flavor of coffee ripe fruit, so that coffee presents a light brown sugar flavor and stone fruit sweet, while the berry flavor also supports the red wine base aroma, considered a very elegant product. Honey-treated coffee beans are popular, largely due to its sweet and thick characteristics, which are very suitable for Espresso production in cafes. In recent years, coffee beans called "Miel Process" have become more and more popular, and have also become the preferred raw material of international coffee contestants. Honey-treated coffee beans are a kind of treatment method that is between the sun method and the water washing method. It keeps the coffee clean, although the brightness drops, but adds sweetness and caramel flavor. Honey treated beans have a distinct sticky appearance. However, honey treatment is very dependent on the local climate, the weather must be dry and sufficient sunshine, otherwise it is not suitable for honey treatment. The so-called miel process (Spanish for Miel Process) is said to mean the process of making raw beans with mucous membranes that are sun-dried. After coffee beans have been stripped of their outer pulp, they have a sticky, gelatinous layer. Honey processing, known as Honey Process or Miel Process, is used in coffee gardens in Costa Rica, Panama and Taiwan. The traditional washing method is to wash it with clean water, but because of the water resource limitation of some high-altitude producing areas, this direct drying method has appeared.

Honey is used in almost all regions of Costa Rica. This method is also widely used throughout Central America. Because the surface of coffee beans is extremely sticky and high in sugar, it is usually called "honey." During the honey treatment process, coffee leaves some or all of its "honey" when it dries. The coffee fruit is picked, graded and peeled before being dried on a drying bed.

Due to the short drying time of the mucosa, coffee beans are hardly fermented during the drying process. Coffee beans processed with this method have slightly higher acidity than those processed with natural washing, but much lower acidity than those processed with water washing and natural sun.

Some Costa Rican growers grade honey-treated green coffee beans according to the color of the coffee. There are three levels: yellow, red and black. The change in color results from the length of time the coffee is exposed to light during drying.

Yellow honey treatment of green coffee beans the longest light duration. Longer light means hotter, so the coffee dries within a week. In general, coffee drying time depends on local climate, temperature and humidity conditions. The drying time of red honey-treated green coffee beans is 2-3 weeks, usually due to weather or placed in a dark place. If the weather is fine, growers block some sunlight to reduce the amount of light. Black honey-treated green coffee beans dry longest in the dark, and the shorter the illumination time. The drying time of this coffee is at least 2 weeks. Black honey green coffee beans processing process is the most complex, the highest labor costs, and therefore the most expensive.