Honey Coffee Processing 

Thank you! We had a ton of fun making it.

I am about to roast my first microbatch. Any pointers?

Haha what up rob? Fancy seeing you here. I'm the guy you helped with the Bideli roaster. Hope youre business is flourishing. Keep it up

@@poiper8966 hey buddy! Have you gotten it yet?

@@RobPirieCedarOtaCoffee Oh yeah! It was a lot harder to get delivered than we realized, but worth the hassle because its a great machine.

Looks like they just got around to it :)

We hope to make a decaf and a Brazil Natural version

@@cafeimports1412 awesome! Any chance of a monsooned Malabar?

it's using huller machine, like pulper machine in this video

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-OWxBbXZBVgI.html

Did you adopt the method? How did it fare?

Honey processing consistently brings out my favorite flavor profiles

These do have English subtitles, if you click the "CC" option on the videos! Let us know if it doesn't work.

diamond mesh, for drying cacao or coffee and other things

Same as natural process, if you leave the beans dried with mucilage you'll get more Fruity, sweet and balanced acidity with that process. Because the beans will also be fermented with the mucilage

there's no wine coffee process, they call overfermented coffee. And it's going to be coffee defect

@@F2Play I dont think so. However, wine coffee is produced deliberately with the aim of achieving a certain taste. Its different with defect. Defect coffee is unwanted side product. In Indonesia, wine coffee have more price than other process. Its about the individual taste. I stock more and more wine coffee than the other, especially from Puntang, South of Bandung, Indonesia. Do you want to try?

It is probably is dry enough then not to produce mold sitting in storage

@@Pnut-qd4em tx

القناة تعليمية و المزرعه في كوستاريكا. ما أظن لهم علاقة بالبيع و الشراء

I have the same question ⁉️

On google I got these December 18, 2020Coffee Processing Honey Process: The Sweetest Coffee Process Shop Our Honey Processed Coffees Now Someone once said that "the best things in life never come easy." These words stand true for many things, including the coffee bean. Like wine, coffee has a variety of nuances when it comes to flavor, aroma, and body, and these characteristics are based on multiple factors. From the crop to the cup, the simplest adjustment to any of the steps in-between can create a diverse drinking experience. The primary way coffee flavor is distinguished is how it is processed after the initial harvest. One of the less well-known, but most successful ways to process coffee is called the "honey process." To not be confused with the processed foods in your cupboard, coffee processing refers to the steps taken to remove the layers (pulp, mucilage, and parchment) around the coffee bean. This is the final step in harvesting before the raw, green beans are shipped to roasters. Every type of coffee process involves the removal of the skin, the removal of the fruit (or mucilage), and the drying of the seed. What makes one process different from the other is the point at which the bean is dried. In the natural process, the coffee is dried before anything is removed from its seed (drying it in the natural state). In the washed process, the beans are dried after the skin and the fruit has been removed (drying it in its washed state). Honey process is right in between. When the coffee is set out to dry, the skin of the coffee fruit is removed but the mucilage is not, leaving the exposed fruit out in the sun to develop in a very unique way. Let's break it down, because the honey process is easily the most confusing out there. Perhaps it's because the name is deceiving and actually has nothing to do with honey. With this technique, the skin of the bean is removed, leaving a sticky, honey-like coating. As the beans are drying, they oxidize and darken in color. When the beans are first drying, they appear golden yellow. This beginning stage is referred to as the yellow honey process. The continued fermentation of the beans causes the mucilage to oxidize and transition to a red color, and finally to black. How much pulp is left on the bean will also determine the darkness and sweetness of the coffee. For example, black honey processed beans will contain more fruit than yellow honey coffee. The length of the drying process will also determine how fruity the coffee will be. Many coffee producers enjoy using the honey process because it requires less water. Unlike the washed method where the pulp is washed away, the fruit is dried onto the bean and then physically removed. Honey processed coffees are gaining

@@NepalivlogSB i curious to know how long they dry their coffee per day in hour. Is it full day long the coffee dried or just an hour per day coffee need to be dried.

all the honey processes have all the mucilage left on ,what makes them different is how long they stay in "piles" to ferment . Yellow honey is spread out thinly immediately , a red honey is alllowed to ferment in a pile first then spread out thin, a black honey is left the longest in a pile then spread out thin.

@@Pnut-qd4em I was told by a farmer who produces honey that what decides if it's a yellow, red, black etc... Is the gap they leave in the pulper. The closer the gap, the more mucilage is removed, and the opposite. What country is doing the way you described?

great question! the stickiness of the de-skinned cherries, as well as the color of the flesh.

😂😂

it's because the mucilage looks like honey after the skin is removed

derryth thank you derryth ;)

عشان الطعم.

Chocolate is the same way.

Their lack of hygiene practices in several steps made my stomach turn. I guess they assume the animal poo from their boots will come off in the roaster. How about the guy sticking his nose into a bunch of beans he picked up with his bare hands, then throwing them back into the pile?! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-k5iw31z1FAY.html ...Gack!!

😂 What a guy

You’d be surprised by the amount of things you consume that were stepped on.

They are not beans yet, they are seeds which are still covered by parchment. After removing the parchment, a coffee seed becomes a green coffee bean.

Almost every grains and dried stuff get step on💀 but they will be clean throught the process before entering your face hole