Clicked on this video to learn about my Las Lajas Black Honey beans not realizing this was a video ABOUT Las Lajas! One of the best cups I’ve ever had! This flavor profile is wildly good!
Honey Coffee sounds so interesting. Im actually producing my first batch of honey coffee. Only about a pound but I want to go through the whole process and see how it ends up. From the plant to the cup. Great video.
I have a small coffee farm (about 8 acres) in Central Vietnam, and I grow Robussta Honey processing method will be my choice, because I 'll made coffe and sell myself.
Thank you for your video. After watching this, we are really interested in honey coffee. If We import your bean, how would they be roasted, the same as regular green bean or we have to process their second skin?
It's mentioned a couple of times that the parchment layer is removed before shipping. How is the parchment layer removed? Thanks for the series. I really enjoyed it.
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.
I may have missed something. But why, in this process, is the mucilage left on after de-pulping? What does it do for this honey process, that it doesn't for the Washed process?
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
@@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?
I understand that the difference between the colours of honey depends on the amount of mucilage left on the bean before drying. I am confused about how this is achieved. WhatI mean is, how do they remove the desired amount of mucilage after pulping to achieve yellow, red or black honey? In the video we only see them pulping and then drying, which leads me to think the same amount of mucilage is left on the beans and the drying method is the only changing variable. Would love to understand this
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?
They really missed an opportunity to actually describe and sell the product. I'd love to try this but 4oz costs $15 from what I see...that's not even enough for two gold standard pots.
This is one of the best video production around coffee I've ever seen.
Clicked on this video to learn about my Las Lajas Black Honey beans not realizing this was a video ABOUT Las Lajas! One of the best cups I’ve ever had! This flavor profile is wildly good!
Honey Coffee sounds so interesting. Im actually producing my first batch of honey coffee. Only about a pound but I want to go through the whole process and see how it ends up. From the plant to the cup. Great video.
I am about to roast my first microbatch. Any pointers?
Drinking a Costa Rican Honey Process coffee while watching this, _so good!_ I absolutely love the rich fermented notes in it.
I've added the Costa Rica Alma Negra Natural to our offering..Excellent coffee and so far a big winner with our more discerning customers.
Great info and thank you so much for putting this knowledge out there. Can't wait to go on one of Cafe Imports resource trips!
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.
I have a small coffee farm (about 8 acres) in Central Vietnam, and I grow Robussta Honey processing method will be my choice, because I 'll made coffe and sell myself.
Great video, thank you for producing!
Phenomenal content. A+
A costa Rica las lajas coffee is what really got me into roasting coffee
This is a great video. Keep them coming!
wow never knew such methods existed I just gotta try some! 😋
The video now seems to start well into the first minute. I like to see from the beginning: Great Video
Love your videos. So well put together! Can you to one on anaerobic?
Looks like they just got around to it :)
Great video you guys! Well done and very clear!
Thank you for your video. After watching this, we are really interested in honey coffee. If We import your bean, how would they be roasted, the same as regular green bean or we have to process their second skin?
Fantastic series. Would love a look at Semi-Carbonic Maceration.
Great work I would like to adopt the method .We produce coffee in Kenya . Trans Nzoia county.
Did you adopt the method? How did it fare?
It's mentioned a couple of times that the parchment layer is removed before shipping. How is the parchment layer removed? Thanks for the series. I really enjoyed it.
it's using huller machine, like pulper machine in this video
Would you consider using biodegradable coffee bags to pack your coffee?
I am going to sample this coffee and will potentially add to my offering.
I've really enjoyed this series! Will you be making more of them in the future?
We hope to make a decaf and a Brazil Natural version
@@cafeimports2617 awesome! Any chance of a monsooned Malabar?
Really enjoyed this video. Thanks for sharing
Thank you! We had a ton of fun making it.
En Colombia puedes pedir Café Miralindo en su tienda online son cafés con fermentación excelente sabor en tasa
What the difference bitween black, red, and yellow in the process??
The video declares that it's similar to the pulped natural process, but different. And then doesn't really tell what's different!
Need to taste a cup of honey coffee
This videos are great. Wish you had kept going
ruclips.net/video/OWxBbXZBVgI/видео.html
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.
The black mesh they used to dry coffee, what does it call?
diamond mesh, for drying cacao or coffee and other things
The nutty flavors sounds the best...
Could you put English subtitles onThis for not English countries listeners? Your videos are very nice.
These do have English subtitles, if you click the "CC" option on the videos! Let us know if it doesn't work.
So nice, hoping to produce honey coffee
Very best production coffee.
I can't find differet process betwen RED and BLACK. Who can tell me, how separate process betwen this ? Red and Black.
I may have missed something. But why, in this process, is the mucilage left on after de-pulping? What does it do for this honey process, that it doesn't for the Washed process?
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
GoodJob.
How about wine coffee process?
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?
sorry , can you give me name it coffee using the honey washed method ?
how many kilograms per hectare can be harvested?
Is there a website to buy their produce?
I went to school near there, twenty years ago 😂
Why is the 11% moisture so important?
It is probably is dry enough then not to produce
mold sitting in storage
@@Pnut-qd4em tx
*Honey coffee sounds interesting*
Honey processing consistently brings out my favorite flavor profiles
damn, those guys work hard.
I understand that the difference between the colours of honey depends on the amount of mucilage left on the bean before drying. I am confused about how this is achieved. WhatI mean is, how do they remove the desired amount of mucilage after pulping to achieve yellow, red or black honey? In the video we only see them pulping and then drying, which leads me to think the same amount of mucilage is left on the beans and the drying method is the only changing variable. Would love to understand this
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?
Best part of this process is the proper sanitation
So apart from the color or texture, how that honey process has several type (yellow, red & black)? Are they different variety?
Nice explannation
I like dark roast is this coffee suitable for it?
barak allah fee jhoodkm
Hola amigo
They really missed an opportunity to actually describe and sell the product. I'd love to try this but 4oz costs $15 from what I see...that's not even enough for two gold standard pots.
❤❤❤
tnxx videooo :D
Honey process is fast way in business point of view but from teste wise it's not so good with honey process
ممكن الأسعار والانواع
القناة تعليمية و المزرعه في كوستاريكا. ما أظن لهم علاقة بالبيع و الشراء
when a video about anaerobic?
Why it’s called “honey” though
it's because the mucilage looks like honey after the skin is removed
derryth thank you derryth ;)
Indonesian Coffee is the best
why do you call it honey..there is no honey used in the process?
great question!
the stickiness of the de-skinned cherries, as well as the color of the flesh.
😂😂
empacados en sacos de sardimar X'D jaja
Kami juga bikin di video ini
👇
ruclips.net/video/AvNtuvIT3ic/видео.html
Put something over your shoes
Why after wash it they step on it by their shoes!
عشان الطعم.
Not gonna lie tho, The whole processis kinda gross! it's so SLIMEY
Chocolate is the same way.