Honey Processing Method of Coffee (蜜糖加工方法)
Honey Process:
The honey process is a middle ground between the natural and washed methods. Named for the sticky nature of the beans during processing, this method can result in a cup with honey or brown sugar notes. Cherries are de-pulped, and the amount of flesh left on the bean is chosen based on the desired flavor. The drying process, which aims to avoid fermentation and maintain consistency, follows. The Honey process offers a nuanced sweetness and higher notes, combining elements of both natural and washed methods.
蜜糖加工方法：
蜜糖加工方法是自然和水洗方法之间的折中。这个方法被称为“蜜糖”是因为在加工过程中豆子会变得粘稠。这种方法的结果可能使杯中的咖啡呈现出蜂蜜或红糖的味道。浆果被去果后，根据所需的最终风味选择在豆子上留下的果肉量。随后进行的晾干过程旨在避免发酵并保持一致性。蜜糖加工方法提供了细腻的甜味和高音符，融合了自然和水洗方法的元素。