Flavor description of coffee beans treated with Salvadoran water-washed beans, Guatemalan red honey and manning honey

Salvador·washed beans, Guatemala·red honey, mantining·honey-treated coffee beans Flavor Description

A failed honey treatment is defined primarily by obvious flaws in flavor, such as sour flavor from over-fermentation. If the coffee does not show good sweetness after honey treatment, and there are no defects, it cannot be said that it is a failure, but can only be called improper treatment. The coffee industry is giving more and more tolerance to the fermented taste brought by honey treatment, because the drying speed and duration of honey treatment will eventually affect the flavor of honey treatment. In my personal cup test experience, the failed honey treatment showed a clear sour taste, distiller's grain flavor, and extremely low sweetness.

Generally speaking, washed coffee beans are blue-green, due to the layer of screening, beans are very beautiful, with clear and bright fruit acid flavor, Guatemala, Colombia, Blue Mountain, Kenya, Java and Panama coffee beans are washed beans. Latin America uses water washing except Brazil. Many fine coffee beans choose this treatment. However, the water washing method requires more capital and energy investment in the treatment process, the cost is higher, and a large amount of water resources are needed. The advantages of this green coffee bean treatment method are: on the one hand, it saves water, on the other hand, it avoids mildew and other problems that are not conducive to the quality of coffee beans during the fermentation process. Mantenin produced in Indonesia is mostly semi-washed. Brazil is the only country in the world that combines sun, water and semi-water treatments.

Silver Skin (Chaff): There is also a thinner film inside the parchment that wraps the coffee beans. Because of its glossy and silvery color, people are accustomed to calling it "silver skin." This silver skin will peel off during baking. Usually when you grind coffee, you will find some silver particles in the coffee powder. These crumbs are the silver skins that fail to peel off the beans during roasting. Washing method: the use of washing and fermentation methods to remove the peel pulp and mucosa. This method is also known as "Fully washed". Shampoo is the most common way to treat Arabica coffee beans in most of the world's coffee-producing countries. In some areas, advanced high-pressure washers are used to clean the skin, pulp and mucosa of coffee beans, so fermentation is no longer required. This method of treating coffee beans with a high-pressure washing machine is called Pulped Natural. Natural sunlight preserves the fruity aroma of the coffee fruit. When you taste this coffee, you will find that the coffee is full of fruit aroma and the taste is brighter. After drying, special machines are used to remove the outer crust. This process is called Dry Milling.