Processing Green Coffee By The “Honey” Method

Vietnamese Coffee Exporter
Processing Green Coffee By The “Honey” Method: This is a relatively new type of green coffee processing, it started to be popular in the world about 7-8 years ago. The name of this method is also misleading for many people when it comes to mixing honey into coffee beans, which is not the case at all.
The basic principle of the honey method lies in selecting only ripe berries when harvested. At that time, the sugar content in the coffee cherries will be at the highest level and reach the best quality to start processing. After collecting a sufficient amount, the coffee cherries will be concentrated and put into the peeling machine. With the mucilage still fully attached to the beans, they are laid out on drying racks in natural sunlight. The drying racks are made of bamboo, the trusses are made of the black plastic net a certain distance from the ground (several tens of centimeters). When the outer shell is removed, the “mucus” layer remains intact on the husk of the coffee bean. The name of these green coffee processing methods derived from the honey color appearance of the parched coffee beans after being dried for a day or so.
Depending on weather conditions, the drying cycle normally takes about 9 -12 days. At the end of this period, the amount of water in the coffee beans will be about 11-12 %.
If done carefully, this process can enhance the sweetness and richness of a cup of coffee. The drying technique is very important in the honey process, as mold and melasma defects can easily develop if the coffee is not properly handled, dried, and ventilated. Even on a small farm, honey processing requires a lot of space, labor is devoted to natural drying, and processing honey is more expensive for the producer. However, these additional costs are well paid off as honey coffee produces a clean cup of coffee with a sweet and rich aroma, creating a higher value.
The honey coffee trend started when small roasters in Japan and the United States interested in top-notch coffee quality developed relationships with small producers in Costa Rica and Panama that handled the method. “honey” solution for high-end customers.
At Siva Drak, we have arranged a dedicated team for processing Arabica coffee according to the honey method. The product is highly appreciated and loved by many connoisseurs. If you are a lover of the natural taste of coffee, try using this product to make it with a Drip Pour Over or Siphon pot, you will notice a real difference.

Learn more about other popular green coffee processing methods: processing 

1. Wet (or “washed”) coffee processing – Coffee is brought to the factory immediately after being harvested, where the cherries are peeled, and soaked in water to ferment for about 30 – 36 hours. , then rinsed and dried (usually on a cement pitch)
2. Dry processing (or “natural”) – Whole intact coffee cherries are dried directly on patios, mulches o,r roofs. When dry, the hard rind of the coffee cherries is milled, leaving a hard green bean ready for roasting.

Natural processed coffee

Fruit Removal: After drying

Fermentation: Occurs inside the fruit mucilage surrounding the seed and under the pulp, and will take place as long as there is fuel available to the microorganisms (e.g. sugar, moisture, acids, etc); the seeds typically become inhospitable to microorganisms when they reach 11% moisture

Dry time: Up to 30 days on average, weather permitting

Profile: Noticeably fruity or “pulpy” flavors, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body

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