Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Yellow honey treatment
Cristiano said that because more mucus is removed from honey treatments than from black and red honey treatments, a yellow honey-treated coffee "tends to be more balanced, more acidic, but less sweet."
"if it has less mucus, there will be less sugar around the parchment," Rodrigo explained. Fermentation or other chemical reactions will have less impact because there is less sugar. "
Due to the reduction of sugar and fermentation processes, the risk and capacity of producers have been reduced. "if you choose a yellow honey treatment, the risk will be much lower, but you will get more, for example, limited taste, the characteristics of coffee," Rodrigo said. " You are moving to a more standard product. "
END
