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THE FUTURE OF ROBUSTA COFFEE- PART 1
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About 10 years ago, started to see coffee from Costa Rica, Panama, Brazil called coffee processed by the "honey" method. This is a variation of the “natural” processing method.
Coffee processed by this method, called honey coffee (for short), is considered a high-class coffee, much more expensive than regular coffee, mainly for the elite or for gifts and receptions. and satisfied customers. Output and market are still limited, only a few countries (producing countries have Costa Rica, Panama, Brazil, other countries have the US, Japan...)
There are no professional documents in Vietnamese or translated from foreign documents that specifically introduce the production process, machinery and equipment, product quality standards, markets, and prices. Only a few websites, facebook introduced in the form of journalism at a preliminary and scattered level.
Processing coffee by the “honey” method, English is proccessing coffee acording to “honey method“. It is called the “honey method” because it uses the sweet viscous layer inside the coffee pods to naturally ferment and absorb. Penetrating into the green coffee beans, when drying or drying, the parchment coffee beans (standard type) have a bright yellow color like honey, while the coffee beans have a sweeter sweetness than normal coffee.
The basic principle of the honey method lies in choosing only ripe berries when picking. At that time, the sugar content in the coffee berries will be at the highest level and reach the best quality to start processing. After collecting a sufficient amount, the coffee cherries will be concentrated and put into the peeling machine. With the mucus still fully or partially attached to the coffee beans, they will be spread on drying racks in the natural sun or dried until the coffee reaches 12% moisture.
The honey processing process has the same characteristics as weasel coffee. Weasel chooses the best quality and ripe red coffee. Then the coffee cherries are fermented in the weasel's stomach and dried in the sun in nature. The process of processing coffee by the honey method is sun-dried with all the mucilage still attached and still affecting the sweetness of the coffee. The result of the honey coffee tasting is generally very unique, characterized by its distinct sweetness, fruity aroma and markedly enhanced sweet and sour acidity giving the taste and aftertaste of a cup of coffee. so charming. Not much to lose when compared to "pure weasel" coffee (natural kind without using chemicals).
Step 1: Select ingredients: ripe coffee berries (90% or more). Remove impurities. (Completely dry method, no water)Step 2: Peel the fruit, keeping the slime in the coffee fruit. (Completely dry method, no water)
Step 3: Dry or air dry to 11-12% moisture. Never let dry coffee get wet again.Step 4: Preserve and prepare for consumption and refining
Based on the viscosity on the rice husk, it is classified into 4 common types:
White Honey: There is 10% - 15% of the mucus clinging to the rice husk.
Yellow Honey: has 15% - 50% of mucus clinging to the rice husk.
Red Honey (Red Honey): has 50% - 90% of the mucus clinging to the rice husk.
Black Honey (Black Honey): has 90% - 100% mucus clinging to the rice husk.
* Advantages: Bringing taste sour, uniform, full, floral, rich fruity and sweet taste. Protect the environment with almost very little use of water and manual sun exposure.
* Cons: The quality is not uniform due to the dependence of sunlight, weather factors and long exposure time. (Also, industrial drying has not seen any introduction documents).
Practice of processing coffee by honey method
– In the world, there are only a few producing countries such as Costa Rica, Panama, Brazil. In addition to the domestic markets of those countries, the US and Japan also have consumers.
- Vietnam. In the Central Highlands, there are a number of businesses producing weasel coffee and honey coffee.
* Producing coffee by honey method
In foreign countries as well as in the country, processing coffee by honey method is a new problem, especially in the country. In the new books there is information about the general principle. There is no specific information and parameters about production process, machinery and equipment, product quality standards, market, price. There is no information on the relationship between the accuracy and the fruit sugar and the fruit viscous layer; natural drying, natural fermentation and production processes and using natural inoculants to promote fermentation and control flies and molds. There is no specific information on the standards of natural drying tools and industrial drying processes and equipment.
On the other hand, the honey method, besides its superiority (in terms of quality, environmental protection) also has the disadvantage of high cost and limited customers. Therefore, it is necessary to be studied to have conclusions about technology, quality and market.
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Giling Basah also known as Semi-Washed, Sumatra Process, Wet-Hulled is a processing method mainly used in Indonesia (especially the islands of Sumatra and Sulawesi).
This method is considered as a variation of the traditional wet processing method and is popular in Indonesia. After being picked, the coffee will be de-hulled, then fermented and then brought to dry. Contrary to other traditional drying methods, instead of paper coffee being dried until it reaches about 12% moisture, the beans in the Giling Basah process are dehulled (husk) as they reach the moisture content. from 30 to 35%; still half wet. The coffee beans are then further dried to a moisture content of 12% that can be exported.
The specific processing of green coffee is often passed down through generations in the family in each country, so the traditional methods from the time of ancestors are still retained and followed by farmers to this day. . In addition, government organizations and international organizations on coffee often bring experts and crop engineers to transfer techniques and train farmers to help raise standards for coffee production. for green coffee.
