What is the Honey treatment of Coffee beans (honeyprocess) the difference between Honey treatment and Brazilian semi-washing

The biggest difference between the honey treatment method and the Brazilian coffee semi-washing method is that the former does not drip, so be sure to choose the flawless red fruit, the pectin is sweet, and the honey treatment pectin planer is more demanding, it must be able to accurately control the thickness of the pectin planing, just like a bean grinder.

If you only scrape off less than 20%, that is, retain a thicker pectin, ferment the dry body and hang it in the outdoor viaduct to ensure that the coffee beans with shells turn reddish brown, commonly known as "red honey".

If the pectin layer is scraped off more than 50%, that is, the thin pectin is retained, the dried body is fermented, and the shell bean is yellowish brown, commonly known as "yellow honey".

Basically, the production process of "Red Honey" is more difficult than that of "Yellow Honey", but the taste spectrum is deeper, with a hint of game on the palate, but instantly feathered into a rich fruit sweet aroma, just like the exquisite fermented aromas of Yega Xuefei's well-known sun beans Biloya and Aricha.

However, the failed honey-treated coffee will have a strong defective sun flavor, similar to the rough sun-cured onion, durian and tofu milk flavor, and what is more serious is the appearance of alcohol medicine flavor, normal honey-treated coffee has a soft sour taste, and if the mouth is sour to pout, it is not a good product, the honey treatment method is fresh again, and the imported honey treated raw beans are often more than ten months away from the manufacturing period, and the charming fruit aroma is seriously lost. It's a pity.