百香蜜處理(Passion Honey)

蜜處理之黑蜜再進化,即為百香蜜處理 。蜜處理是去除果皮與果肉後,保留果膠在陽光下曝曬,蜜的意思是指很黏稠的果膠如蜜一般。隨著果膠保留的程度,蜜處理的風味強度會不同,同時發酵良好與否的風險也提高。( 蜜處理手沖 咖啡風味也是很好的)

 

The black honey of honey treatment processes again is called passion honey method. Honey treatment is to remove the peel and pulp from coffee cherries, and keep the pectin exposed to the sun. Honey means very viscous pectin like honey. With the degree of pectin retention, the flavor intensity of the honey treatment will vary, and the risk of good or bad fermentation will also increase. (The flavor of honey treatment pour-over coffee is also very good.)

 

對於目前的蜜處理還不滿足下,哥斯大黎加的里瓦斯人處理廠做出一個更進化的處理法「百香蜜處理」。保留了80%的果膠進行乾燥,與黑蜜處理不同之處,要將果膠中更多的甜味與水果風味帶入生豆,所以延長乾燥時間,超過三個星期至一個月,因此考驗了乾燥過程的掌控,包括濕度、溫度、對流性等;在生豆乾燥床上,每天仰賴大量的人工翻動與去除瑕疵豆,並讓整個過程在較低溫的環境下進行。如此的蜜處理咖啡會帶有強烈的熱帶水果調性,所以命名為「百香蜜處理」。

 

Not satisfied with the current honey treatment, the Costa Rica Rivas treatment plant has made a more evolved treatment method “passion honey.” 80% of the pectin is retained for drying. Different from the black honey treatment, more sweetness and fruit flavors in the pectin are brought into the green beans. The drying time is extended, more than three weeks to one month. It tested the ability of controlling the drying process, including humidity, temperature, convection, etc. On the green bean drying ground, it relies on a lot of manual turning and removal of defective beans every day, and the whole process is carried out in a lower temperature environment. Such honey treatment coffee will have a strong tropical fruit tone, so it is named “passion honey treatment.”

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