After being harvested, coffee needs to go through a number of preliminary processing stages before starting its journey to the roaster.
1. What is Honey Coffee Preliminary? There are two most common preliminary processing methods: Wet (Fully Washed) - washed and then dried and Dry (Natural) - let coffee dry in the sun. Preliminary processing of Honey falls between those two basic methods, where the pods are removed, but still retain some of the fruit pulp and mucus when the coffee is on the drying rack.
Wait, but why are they named "Honey". Actually the full name of this method is "Honey (Miel) Process, the word "Miel" in Spanish means fruit pulp, which translates to honey in Vietnamese. Leftover fruit pulp increases the possibility of fermentation and higher spoilage during drying.
2. White, Yellow, Red and Black Honey - What's so special about them? We've just gone over the basics of pre-processing Honey, so now let's dive deeper into the different types of Honey. These descriptions may appear on the coffee packaging, which can confuse you a bit.
For simplicity, you can understand that, Black and Red Honey are retained more mucus during drying, while Yellow and White Honey are left with less mucus. That can also be identified by the color of coffee after drying.
Honey processed coffee is affected by many factors such as moisture, temperature and sugar oxidation - and serious effort is needed to make quality Honey, they are quite demanding and need to be strictly controlled. tight during drying.
3. Why Pre-Process Dark Coffee? The darker the color of the Honey, the more details need to be taken care of. Preparation of Black Honey requires constant monitoring to avoid fermentation and mold. There's a good chance that Black Honey doesn't retain its freshness, so you need to think about roasting them as soon as they arrive at the roaster to enjoy the sweet taste right away.
Black Honey is so tough, so why produce them? People tend to be curious with the aim of finding out how different prepared coffees taste. The answer lies in the brewing method, Black and Red Honey are commonly used with Espresso machines; while White and Yellow Honey taste cleaner when used with Hand Drip (typically Pour-over).
4. How Does the Producer Control Honey Preliminary Coffee? In the past, farmers still dried coffee on the ground - it took a lot of work to keep a consistent batch of Honey. Today, drying racks are born to help improve the shortcomings in the preliminary processing process and will become a future trend in coffee farms.
Along with dry processing, honey processing is also environmentally friendly, because farmers do not use too much water to do it. To control the quality during the correct processing is a big challenge. Use drying racks so that the finished product is clean and free from the smell of soil; sufficient amount of sunshine; do not invert too many times; Ensure adequate moisture and sugar level. All those little details make up a delicious batch of Honey.
5. So What Do Honey Levels Mean to You? Put yourself in the shoes of a buyer, of course every producer wants to diversify their product portfolio to go far in the bustling coffee market. If you are a roaster, do importers and wholesalers keep detailed notes with you about the goods they sell? And if you are a retail customer, are you looking for the taste of dried fruit or chocolate in the bag of coffee you are about to buy?
Or, how does the marketing department explain the difference between each processing method? Explaining the process of each type of Honey in detail to customers is a huge challenge. In this case, try using an infographic to explain, for example.
Conclusion: Along with natural and fully washed, Honey prep creates diverse flavors in coffee culture.
Information:
Website: www.opetitmaison.com
Hotline: 0903453365
Address: Petit Coffee, 31 Nam Ho, Ward 11, Da Lat, Lam Dong
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