Processing method of Honey Coffee (Honey)

Have you ever wondered what honey coffee processing methods mean? What is Honey Processing? What is the difference in taste with this method of processing green coffee compared to other methods available on the market? In this series of articles, Helena Coffee will provide you with the most interesting, complete, and easy-to-understand information about honey processing - the most widely used method for manufacturers. high-quality coffee in Vietnam as well as in the world; at the same time is also a product line that is trusted by roasters to choose in their product lines. Let's find out together!

NAME HONEY COFFEE PROCESSING METHOD WHERE IS HONEY FROM?

In the previous series of articles, Helena Coffee has shared with you an overview of the most popular coffee processing methods in tfhe world today, which are natural processing, honey processing, and wet processing. . most simply, natural processed coffee is harvested rom ripe fruit, washed and then dried whole on a drying rack or clean background. Wet-processed coffee is milled, peeled, and then fermented to remove the mucilage before being dried. Honey processing bridges the gap between wet coffee and natural coffee; Ripe coffee beans are washed, crushed, and then dried, but still, retain the mucous membrane clinging to the coffee bean.

Wait a moment! Where is the honey? Did I hear you wrong?

The title “honey processing” leads many people to assume that honey is used to add to coffee during processing or to think that the coffee itself has a taste similar to that of honey – However, in fact, it's not. This process is named from the sticky feeling like the honey of coffee beans after being crushed, the sugar content and nutritional components in the ripe coffee pods will stick together, and the mucous membrane This coating coats the coffee bean as it dries, it will continue to reabsorb moisture from the air and become sticky.

WHY IS THE HONEY COFFEE PROCESSING METHODOLOGY APPLIED BY MANY FARMERS?

Honey processing was initially used in Costa Rica, which adopted it after seeing a marked improvement in the quality of their coffee. After that, this method was widely applied in coffee-producing countries around the world.

So what made coffee farmers in Costa Rica decide to try honey processing in the first place? A farmer looking to improve the quality (and subsequently the price) of their coffee has only three options: they can change the type of coffee (Robusta vs Arabica) they grow, and change the coffee variety. (common varieties, high yield or rare...) or change the processing method (natural, honey, wet). And like most of you doing coffee making, you'll be varying the ground level and dosage of your grinder before you start adjusting other factors like the machine's volume, pressure, or temperature. so most farmers want to test the processing method before going to the extreme of moving their farm or investing in a new pre-processing system which is very expensive and takes years to develop. paid in full.

HONEY PROCESSED COFFEE: LONG-TERM AND DELICIOUS WORK

It is not easy to process coffee, honey. It takes a long time and you have to be very careful. So, what factors do you need to pay attention to in processing honey coffee?

The first thing the farmer does is select only the ripest coffee cherries on the tree. The cherries are then crushed from their outer skin and, as mentioned above, left in mucilage. This mucous membrane contains a large amount of sucrose (sugar) and acid is the key to the processing of honey coffee.

The next stage is the most complex and sensitive part of the process: the drying stage. You have to get the perfect timing for this process. You mustn't dry the beans too quickly. If you do, the flavor won't be converted from the mucilage to the coffee beans. It's also important that you don't dry the beans too slowly. You need to act quickly to avoid fermentation inside the coffee beans, otherwise, the coffee will be moldy.

So how do you achieve this balance? You asked the right question, I will share it with you right away, once the coffee beans have been placed on drying racks or concrete floors (cement, spread under a layer of tarpaulin), coffee beans need to be scraped or stirred several times per hour until they reach the desired percentage of moisture. This process usually takes 6-10 hours. After that, the coffee needs to be stirred once a day for a minimum of 6-8 days. That's normal, it's not too long. The drying process of honey-processed green coffee beans takes a long time because when night falls, the coffee beans will absorb moisture from the air, requiring more drying the next day. As soon as you have the opportunity to visit the farm, you will have the opportunity to experience this,

When the coffee is finally dry, moisture content falls to 10 – 12.5% ​​it is ready to be dry milled, peeled off, filled with coffee beans, and roasted like any other process.

WHY IS HONEY PROCESSING SO GREAT?

When making honey is so complicated and time-consuming, you may wonder: Is it worth it? Answer: yes, of course, no doubt

With all that you experience above. Honey-based coffees often have great sweetness and balanced acidity with a hint of fruit. The flavors are usually less intense than naturally processed coffee, but the clarity and richness are far superior. Who wouldn't want that?

The key to this flavor difference is the sugar and acidity in the mucus. As time goes on, the sugars in the mucilage become more and more concentrated, and then these sugars begin to seep into the beans.

YELLOW HONEY, RED HONEY, BLACK HONEY (YELLOW HONEY, RED HONEY, BLACK HONEY): WHAT IS THE DIFFERENCE?

If you want to buy a honey-processed coffee, you'll find yourself given a choice: yellow, red, or black. You may also hear these described as a percentage. So what does that mean?

Often farmers will classify their crops into several different categories. Some will have less mucus, and therefore dry faster. Others will have more mucus and will require a longer drying time. Yellow honey (about 25% mucilage) is usually exposed to the least cloud/shade conditions during drying to accelerate drying time and will take on a yellow color. Red honey (about 50% mucilage) takes longer and is usually grown with cloud cover or shade. Black honey (about 100% mucilage) is usually covered to prolong drying time. The theory is extremely simple, but in practice, you know how difficult it will be.

So which is better?

Well, it seems that black is better. The flavor of the honey process becomes more complex and has more depth than the amount of mucilage left on the parchment. The higher the viscosity, the stronger the flavor.

However, for coffee producers, it still has to be a business decision. While you can produce much better quality coffee (and be rewarded with a higher price) using the black honey method, the effort, risk, and cost factors add up so much. options can be difficult to consider. The longer the coffee is dried, the more likely it is to ferment and develop bacterial infections, leading to defects. It also needs more frequent stimulation and care and takes up twice as long to dry coffee on the drying rack as golden honey coffee. Coffee doesn't always produce the highest quality cup; it is the production of what will be marketable products to the farmer.

THAT MEANS HONEY PROCESSING FOR THE ROOFER?

For roasters, a common challenge is to create new product lines with signature flavors while keeping some flavors consistent 24/7 for the longest time possible. of coffee is produced according to seasonal factors, producing only 1 crop a year. It requires an understanding of the general profile of all processed coffees when building a blend, and you need to stock your goods for a full year. You can make exact substitutions, create new blends, and narrow down your green beans to create certain flavors.

They need to take generic flavor profiles as a guide. Many variables affect coffee growing and can change the final product. A coffee marketed as processed honey will likely be sweet, acidic, and fruity – but it's not guaranteed.

For baristas, knowing how to grow, process, harvest, and roast coffee can help them understand how to make great photos and create great flavors. It has a powerful effect on customers, as they are more likely to return to your cafe if you can explain to them why the above natural Ethiopian coffee is so much sweeter than the wet pod Sumatra they tried last week. People love learning and will come back if they think their local bartender understands what they're doing.

Coffee processing is an integral part of creating the flavor and character of your great cup of coffee. We hope that this article can help you understand more about honey coffee processing methods. That's also how we do it, trying every day to add value to Vietnamese Coffee.

Do you like honey-processed coffee? Do you prefer red, yellow or black? Let us know your experience with this coffee in the comments below the website or on the Fanpage of Helena Coffee.