Characteristics of Honey Processed Coffee Beans What is Gold Honey in Coffee Gold Honey Processing

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The Secret of Gold Honey Processing

The advent of honey processing was originally to improve the centuries-old fermented washed processing method...

Essentially, it uses mechanical scraping to remove the mucilage layer adhering to the surface of coffee seeds... The parchment beans with the mucilage layer scraped off become as clean as fermented and washed beans, and will appear whitish-yellow like washed beans after subsequent sun-drying, thus they are called "mechanically washed beans."

If the pulp remover is slightly adjusted to retain part or all of the mucilage layer, these mucilage layers rich in nutrients (mostly sugars) will brown and ferment during subsequent drying, producing many new flavor substances that seep back into the beans... creating "honey processed green beans" with rich sweetness!

After years of experimentation, farmers discovered that more browning helps increase sweetness, and the primary factor affecting browning is the amount of mucilage retained—theoretically, more mucilage means greater browning potential... Therefore, farmers usually control the amount of mucilage retained to give green beans a specific degree of honey processing characteristics—typically, as more mucilage layers are retained, the parchment beans' color becomes deeper due to more browning substances, thus leading to the distinction of four honey processing levels: white/yellow/red/black...

Gold Honey processing is named after the beautiful golden color presented by parchment beans under sunlight—and this brilliant golden color is the color of "unbrowned and unfermented" dried mucilage... In principle, simply put, Gold Honey processing, like Black Honey processing, adopts the method of completely retaining the mucilage layer, but the biggest difference from Black Honey processing is that it pays great attention to temperature and drying rate during the sun-drying process, striving to dry in a low-temperature, dry, and cold environment, giving the mucilage layer's nutrients no opportunity to brown and ferment! This type of honey processing won't have flavor substances from browning and fermentation effects, only the effect of the original mucilage layer's nutrients concentrating and then seeping back into the green beans—this phenomenon shows that the degree of honey processing is not determined by the amount of mucilage retained, but rather by the "degree of mucilage layer browning and fermentation"—however, of course, more mucilage means greater honey processing potential...

FrontStreet Coffee's Pour-over Recommendation Parameters:

V60/90℃/Fujisaki grind 3.5/three-stage extraction/extraction time two minutes.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473