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何謂蜜處理法 What is Honey Processing? by Blooms Roastery & Craft Tea







採用蜜處理法的咖啡豆風味如何?來試試Panama Hartmann吧!

Washed, Natural & Honey are 3 popular coffee processing methods. Do you know why it is called honey? Are they adding honey in the process?

Definitly not. This process got the name because of its honey-like mucilage layer. Coffee bean has 5 layers. Mucilage is a sticky substance beyond the skin and surrounding each of the 2 seeds. Mucilage layer will be removed in natural process. Washed coffee are pulped and then fermented to remove this layer. In honey processing, beans are skinned and pulped but some or all of the mucilage remains.

Honey processing takes longer time, delicate work and more manpower. So why farmers using this method? It is because who adopted it after seeing consistent improvements in coffee bean quality. Because there is fermentation happening in the short amount of time it takes for the mucilage to dry, coffee processed in this way feature a little more acidity than pulped natural but less acidity than washed or natural coffees. It generally possess great sweetness and a balanced acidity with fruity undertones.

You can find yellow, red and black colour honey processed coffee. The colour depends on how much mucilage remains - 80% called Black honey, 60% called Red honey and 20% called Yellow honey.

Honey processing is popular in Central American countries such as Costa Rica, Panama and El Salvador.

Let's try the flavour of honey processing coffee - Panama Hartmann

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