Nowadays popular in the way of coffee processing are the following 3 methods:
1. Natural dry processing methods
This is a simple method of bringing coffee beans in flavor, sweet and sour. However, the processing of this method causes the quality of the coffee beans to be not consistent due to multiple dependencies and the weather element, the level of illumination, the time of drying,…
2. Wet processing method
The characteristic of this processing method is that the coffee beans will have sour bar, outstanding quality.
This is a method to help coffee with better flavor, more intense taste
This method is also known as the method of processing of the grinding coffee. This method is called the method of processing honey not because during processing will impregnate honey into coffee, but by coffee finished products after processing methods have colors like honey honey and coffee beans also the consistency of the coffee fruit flesh during processing.
With this method only the ripe coffee beans will be selected for processing. Picking up the selection stage is very important with this processing method. Meanwhile, the sugar content of ripe coffee fruit will reach the highest and best quality for processing by this method.
After selecting from the coffee fruit is ripe coffee will be cleaned with water and completely shelling. Depending on the degree of fermentation and flavor want coffee to produce the coffee fruit’s flesh is peeled much – little different.
The next stage is to bring the coffee onto the rig to expose it to the natural sunlight. The flavor and quality of the coffee beans prepared by this method also depends heavily on weather conditions and exposure time as dry processing methods. After drying the coffee will be carefully stored, meticulously in dry place to avoid moisture, fermentation, affect the quality and flavor of coffee beans.
Coffee is processed according to the method of Robusta honey processing will output the product divided into 4 levels depending on the proportion of coffee meat is separated. Four levels include:
- White Honey: 10%-15% more mucus on the husk
- Yellow Honey: 15%-50% longer mucus on the husk
- Red Honey: 50%-90% remaining mucus on the husk
- Black Honey: 90%-100% of the mucus remains on the husk.
C. Advantages – Disadvantages honey processing
Coffee beans made with this method have a more sweet, bold flavor.
This method is less use of water so the speed dries faster, takes less area of the drying pitch and the difference will create high quality products if the weather is good and fully responsive, follow the drying procedure , preserved,…
However, this method also has some of the following limitations:
- The harvest has to be achieved because the raw coffee is high maturity
- Need to invest in machinery, casing separation equipment, ripening separator, Shell separator machine
- The process of drying coffee prone to lumps causes irregular dryness in the particle block
- Coffee is prone to mold if in storage conditions are not good.
- The weather also affects the quality of finished products when exposed.
So to get the quality coffee beans, the rich flavor is prepared according to the method of processing the honey production processing base needs to meet the conditions such as the area of drying, the harvest of ripe coffee, investment in separate the shell does not need too much water, dryer and especially process, good storage mode to avoid compromising the quality and flavor of coffee.
Our coffee processing facility has invested in machinery for We ensure the full range of conditions in the processing and preservation of coffee according to the method of processing honey thus ensuring the quality and flavor of the finished coffee.
Cupping Evaluate our coffee farm:
Robusta Honey Processing in Lam Dong Province.
3 roasting profiles
1 cupping session
1 medium dark
Aroma: sunflower, herbs, dry apple, slightly sweet
Mouthfeel: velvet, dry, full body
Flavor: lots of chocolate
Aftertaste: long, flowers
This coffee has very strong chocolates tints and pleasant full body. The aroma is stable and slightly sweet with herb and dry apple tints. It feels oily, has velvet texture and long dark chocolate aftertaste.
2 medium roast
Aroma: sour cream, figs, cardamon, red wine
Mouthfeel: smooth medium body, a little empty
Flavor: tea bread, cashew nuts
Aftertaste: short and flat, herbs, cereal
Medium body coffee, rather flat, but smooth and clean. The balanced is not very good as the body is quite empty. It’s has sweet aroma with figs and cardamon tints. Flavor bouquet: cashew nuts, herbs, cereal
3 medium roast
Aroma: liquorice, tobacco, sunflower seeds
Mouthfeel: medium body, empty, watered
Flavor: apricot, cocoa
Aftertaste: short and flat, apples
Medium body coffee with smooth texture but rather watered taste. Aroma has slightly tobacco, sunflower seeds and liqourice tints. Aftertaste is rather short, with slightly apple acidity. Flavor bouquet: apricot, dark chocolate, salty caramel
For any inquiries and inquiries, please contact us via: (+84)98705722 Whatsapp or LINE(Mr Thinh) or email: firstname.lastname@example.org
Raw material area: Lam ha-Lam Dong Province.
We are eager to cooperate and provide samples if you need. You can visit the facility to understand better about our products.
to get sample beans or visit our home town for discussing more.