Coffland Corp: Honey Process: Specially Made Coffee

This method uses the mucilage from the coffee berries to add an extra-flavor to the final coffee brew.

Among the coffee lovers there are certain things that are known as facts. The first one: the brewing method goes hand in hand with the preparation of the beans. The second one: the barista or brewer has to have the knowledge to produce the best cup. The third one: bean preparation methods do make a difference. But you are surely wondering: "Why is this important?" Well, because today we’ll be talking about this third coffee factor: bean preparation, and why it does influence the making of an incredible coffee cup. Today we’ll be talking about honey-processed beans.

Coffee berries hold inside of them the coffee beans, and between each one of the beans, there’s a part called mucilage. That part is covered by the pulp and skin of the fruit and is often removed from more traditionally made coffee beans. The reason why the honey process is so unique and interesting is the fact that the producers leave some of that pulp that’s closer to the coffee bean and dry them with it. And this does make a difference in the flavor. Honey processed beans have a distinctive flavor profile. These honey-processed coffees are sweeter, and their overall flavor characteristics are fruitier.

The sugar oxidation is what gives these beans their overall characteristics, and thus they can be differentiated according to the time the mucilage is left to oxidize, as well as the amount of mucilage left on the beans. These create several kinds of honey-processed beans. These are separated by an arbitrary method: the amount of mucilage left in each bean is what defines their name. White and yellow have small amounts of fruit flesh left and are softer in their sweet undertones. These are mostly processed mechanically and left to dry for shorter periods of time. The golden, red and black honey processed have higher amounts of mucilage and need more time to oxidize and dry. These types have denser and richer bodies, with a greater sugary aftertaste.

What makes this process a specialty is the care needed to produce these perfect batches. As there is a big amount of sugar and fleshy fruit left, the danger of over-development of flavor and contamination (for example, by mold formation) are present. The producers that create these specialty coffees are careful to produce them under the right sanitary conditions, to avoid the presentation of any inconvenience, enabling them to provide unique coffee for every consumer.

The coffee world offers unique flavors to anyone who’s willing to invest time into looking for them. Honey-processed coffees are a specialty that most specialized businesses offer only on special occasions. The uniqueness of the flavors this method brings into the coffee world is appreciated by connoisseurs and casual consumers alike. Want to explore other flavors in the coffee world? Well, then Coffland Corp is the place for you!