Vynikající káva, bez kyselosti, ani příliš do čokolády a bahna, přesto s unikátní výraznou chutí.
Nejlepší čajová směs, jakou jsem kdy pila. Vyvážené chutě surovin, které netřeba jakkoliv doupravit.
Did you know that the way coffee beans are processed can significantly affect the taste and aroma of coffee? One of the most interesting and characteristic processing methods is the honey method. This technique has become the center of attention among quality coffee lovers and coffee shops thanks to its unique process that preserves the natural sweetness and complex flavor nuances of the coffee. Join us on the journey of discovering the secrets of the honey coffee processing method and learn what makes it so unique and popular among coffee enthusiasts around the world.
The basic principle of honey coffee processing is to collect only ripe cherries. At the end of each harvest, the cherries are collected, crushed (removed from the exocarp) by hand or with the help of mechanical crushers.
However, so-called "mucilage", slime, still remains on the grain. The grains, stripped of the exocarp, are then spread on the so-called "African beds", where they usually remain for 15 to 20 days. During this time, drying takes place, reducing the water content to 11% and decomposition of sugars. During the drying period, however, the beans must be dug up by hand, because the high content of plant mucilage makes the coffee slimy and the beans underneath could become moldy (anaerobic fermentation).
African beds are made from local sources - bamboo, wire mesh, netting and black tarp. At night, the grains are then wrapped and covered with a sheet to prevent unwanted moisture during the night.
The Honey method can also be carried out in remote areas and therefore there is no need to transport to an often distant processing plant (unwanted fermentation and potential loss of quality can occur during the journey)
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Due to the fact that the coffee beans remain in their sweet layer for a longer time, they have more time to absorb the sweet and fruity notes. This results in a fuller and richer coffee taste that is very attractive to many coffee lovers.
Not a single drop of water is needed for processing! During drying, there is no need for large secadoras de café - dryers, which consume large amounts of electricity and fossil fuels.
Division based on how much pulp is removed during wet processing.