What are the Flavor Profiles of Raisin Process Coffee Beans and Why Are Black Honey Process Beans More Expensive

FrontStreet Coffee - Introduction to White Honey Processing

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Requirements for Honey Processing

Honey processing is a relatively complex, time-consuming, and difficult processing method.

The first step is to select high-quality fruits, then remove the pulp while leaving the endocarp (mucilage). This endocarp is the core of honey processing. The endocarp contains rich sugars and acids, which slowly penetrate into the coffee beans during the drying process.

The second step is drying, which is also the most important condition for producing high-quality coffee beans. The drying time is very important - if too short, the sweetness will be poor; if too long, the coffee will develop moldy flavors, requiring extra care. With gradual progress over time, there are now many new processing methods (yellow honey, black honey, red honey, white honey, orange honey, and different countries' understanding and techniques for various honey processing methods...).

Raisin Processing Method

This is a processing method that retains 100% of the mucilage layer without water. On the day of harvest, the skin is removed while preserving the mucilage, then drying is performed. The unique variety in the estate - Yellow Catuai black honey processing - is named the raisin processing method. The overall flavor exhibits rich variations and full-bodied oiliness, combined with cleanliness and excellent sweetness performance.

Black Honey Processing

Black honey (approximately retaining 100% of the mucilage layer) usually requires covering during sun-drying to extend the drying time. Black honey has better flavor and texture. The flavor of honey processing is more finely and deeply influenced by the sugars remaining in the mucilage layer - the more mucilage remaining, the richer the flavor.

Knowledge Extension

Honey processing is a method between natural processing and washed processing. It allows coffee to retain the cleanliness of washed processing, and because it's dried together with pulp and mucilage, it increases the sweetness of coffee and caramel-like sweetness.

In Summary

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