Flavor description of washed Coffee treated with Solar Coffee Honey characteristics of varieties produced by texture grinding scale

Flavor description of washed Coffee treated with Solar Coffee Honey characteristics of varieties produced by texture grinding scale

Honey treatment, called HoneyProcess or MielProcess, is the method of peeling off the pulp and drying the fruit with endocarp. Coffee gardens in Costa Rica (CostaRica), Panama (Panama) and Guatemala (Guatemala) all use this method.

There are three ways to process coffee: sun drying (natural drying), washing and honey treatment. Sun treatment, as its name suggests, is a method of drying coffee beans naturally after harvest; washing is a method of peeling off the pulp and removing the gel from the surface by fermentation; and honey treatment is a compromise between the two methods. many people will think that this is a process of processing with honey after hearing the name of honey treatment, or the coffee will have a honey flavor after processing, but it is not. Because in the process of drying, the water of the gel on the surface of the core will evaporate, so it becomes as sticky as honey, hence the name.

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. It is time-consuming and laborious for farmers to change tree species and migrate farms, so improving processing methods has become their first choice.

1. Skin/Pulp: the outermost layer of coffee beans is covered with berry-like skin and pulp. In addition to the natural sun method, coffee beans treated by other methods must remove the skin and flesh within a few hours after picking. For coffee, peel and pulp are important by-products. In some places, people use the peel and pulp of coffee to make tea. People in the industry are accustomed to calling the skin and pulp of coffee "Pulp", while the machine used to remove the pulp is called "desizing machine".

two。 Mucous membrane (Mucilage): under the skin and pulp, a thick layer of mucus tightly wraps the coffee beans. Because this mucous membrane is extremely sticky and high in sugar, it is used to call it "Honey". Not only coffee, but also many fruits have a layer of mucus inside.

3. Parchment (Parchment): inside the mucous membrane, a thin film of cellulose surrounds the coffee beans. After drying, the film looks like parchment, hence the name.

4. SilverSkin/Chaff: there is a thinner film inside the parchment that wraps the coffee beans. Because the color is glossy and silvery, people used to call it "silver skin". This layer of silver will fall off during baking. Usually when you grind the coffee, you find some silver crumbs in the coffee powder. These crumbs are the silver skins that fail to peel off the coffee beans during baking.

5. Coffee beans: each fruit contains 2 coffee beans (except for a single pod bean Peaberry. The fruit of this kind of coffee contains only one coffee bean. Normally, 5% of each batch of coffee beans is a single pod. Coffee beans can be roasted after drying and processing.