What Are the Characteristics of Coffee Honey Processing? Introduction to Yirgacheffe Honey-Processed Red Cherry Coffee

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FrontStreet Coffee · Introduction to Honey Processed Ethiopian Yirgacheffe Characteristics

Honey Processing (Semi-Dry Method)

The semi-dry method is an improved version of the natural processing method. The main difference from natural processing is that the outer skin and pulp are removed before drying, and the beans are dried directly while retaining the mucilage layer. The famous honey processing method from Costa Rica is also considered a semi-dry method.

Processing Steps

1. Remove Floaters (Same as Natural Processing)

Coffee beans are poured into a large water tank. Underdeveloped inferior beans will float to the surface, while mature, full fruits will sink to the bottom. At this point, the floating beans are skimmed from the surface, completing the removal of floaters.

2. Remove Skin and Pulp (Same as Washed Processing)

Using a pulping machine, the outer skin and pulp of the coffee fruit are removed. (This leaves the mucilage, parchment, and silver skin).

3. Sun Drying

The coffee beans with mucilage are spread out on a drying patio for direct sun exposure until the moisture content drops to 10-14%.

4. Remove Mucilage and Parchment

Using special machinery, the mucilage and parchment are removed, completing the processing steps.

Advantages:

1. It's an improved version of natural processing. Since the pulp is removed at the beginning, there won't be mold problems. 2. It doesn't require large amounts of clean water, making it more cost-effective.

Disadvantages:

The processing steps can be considered the most complex and labor-intensive among all methods.

Flavor:

Honey processed coffee beans have superior flavor, with balanced acidity and sweetness. Like natural processing, because it undergoes sun drying, the inherent aroma of the coffee beans is also amplified, creating a rich, mellow taste.

The strong sunlight in Ethiopia's Yirgacheffe region allows the moisture content of coffee beans to drop below 12% in less than 10 days of direct drying. Shade nets have been added to the drying beds, while increasing the stacking thickness of honey processed coffee on the drying beds and increasing the frequency of turning. The drying time for bulk quantities has been extended from 11 days for previous samples to the current 15-16 days. The flavor is more intense and distinct, with balanced sweet and sour taste, fruity aroma, and rounded acidity.

FrontStreet Coffee · Ethiopian Yirgacheffe Red Honey Process

Region: Yirgacheffe, Idido

Altitude: 2000-2200m

Processing Method: Red Honey Process

Variety: Local Landrace

Grade: G1

Knowledge Extension:

FrontStreet Coffee's natural processed Sidamo has a flavor close to floral notes, but with a slight earthy taste, yet it has a smooth mouthfeel and viscosity, with comfortable, pleasant acidity and aroma. Light or medium roast is suitable for single origin, while medium or dark roast is suitable for blending and as a good base for Espresso.

In Brief:

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