How much flesh does coffee honey keep? How many kinds of honey treatment are there?

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How much pulp does coffee honey retain? How many honey treatments are there?

As mentioned earlier, honey treatment is an intermediate treatment between solarization and washing. It keeps the coffee clean from washing, and because it is sun-dried along with the pulp mucosa, it greatly increases the sweetness and caramel flavor of the coffee (the sugar content of the pulp mucosa is extremely high). Honey treatment first appeared in Costa Rica in Central America, mainly because of the lack of water resources in some high altitude areas of Central America, so coffee fruits were sun-dried together with the pulp membrane after using a pulp sifter.

The honey-treated coffee beans are graded according to the degree of retention of the pulp in three ways (from most to least): yellow honey, red honey and black honey.

Huang

The illumination time of yellow honey treated coffee green beans was the longest. Longer exposure means higher heat, so the coffee dries within a week. In general, coffee drying time depends on local climate, temperature and humidity conditions.

red

The drying time of red honey treated green coffee beans is 2-3 weeks, usually due to weather or storage in dark places. If the weather is fine, growers shade some of the sun to reduce the amount of light.

black

The drying time of black honey treated coffee beans in dark place was the longest, and the shorter the light time was, the drying time was at least 2 weeks. Black honey-treated green coffee beans are the most complex to process (due to longer drying time, it takes longer to check to prevent mold fermentation of coffee beans), the highest labor costs, and therefore the most expensive.

In terms of taste, in addition to the sweetness mentioned above, yellow honey tastes close to the clarity and purity of water washing method, black honey is close to the fruity and rich texture of sunlight method, and red honey is in the middle. Of course, this is only a general flavor description. The degree of baking, the way of brewing and the terroir (terroir or microclimate) where different estates are located will still produce differences in taste, just waiting for you to taste it carefully ~~