Top Things you Know About Best Honey Processed Coffee

Have you ever wondered about listening to honey processing or what it really means? Or, Is it really better than the natural processed coffee you used before? This article is for you. In this guide you can able to know what honey processing is, why it’s good (most of the time), top things you know about the best Honey Processed Coffee.

What is Honey Processed Coffee and why is it popular?

Generally, the honey coffee process is the hardest and most demanding coffee processing technique. The people start the process of pulping the coffee and, then spreading it out for drying without any washing to leave part of the pulp. Then they spread the coffee beans thinly on special drying beds and turn them after every one hour for 10-15 days to gain the required steadiness. Originally Honey processing became popular in Costa Rica, which adopted it after seeing consistent improvements in the quality of their beans and its popularity has since spread all over the world. The farmers who want to raise the quality (and subsequently the price) of their coffee really only have three options like they can change the tree varietal they grow, change the terroir, or change the processing technique they follow. 

Different Types of honey processed coffee

• White honey: 80-100 percent of the mucilage detached

• Yellow honey: 50-75 percent of the mucilage detached

• Red honey: 0-50 percent of the mucilage detached

• Black honey: Little to no mucilage detached

YELLOW, RED, & BLACK HONEY: what’s the difference between them?

Whether you want to buy Best Honey Processed Coffee, you’ll find yourself presented with different choices such as yellow, red, or black. Thus what do these actually indicate? Well, farmers will often differentiate their crops into different groups. Several will have less mucilage, and therefore dry faster and others will have more mucilage and will need a greater period for drying. The yellow honey (approx. 25% mucilage) typically has the least cloud/shade cover during drying in order to speed up the drying time and will gain a yellow in color. Unlike yellow, Red honey (approx. 50% mucilage) takes longer and is typically developed with cloud cover or less sunlight. And the Black honey (approx. 100% mucilage) is usually covered so as to get longer the drying period than above.

What makes honey processed coffee so special?

Keep in mind, the method of Best Honey Processed Coffee takes great skill to expertise. Throughout the fermentation period, coffee producers have to constantly rotate the seeds, and a lot can go wrong, thus the timing is very important. If they rotate too often, the beans will dry out too quickly, and sugars will not expand. Moreover, if you do this too slowly, they will not dry properly.