Honey is a trendy coffee line today. Because it has a delicious taste, sweet taste, and is very healthy. If Honey used to be less noticeable, Honey is now a widely used product present. And today, I will analyze for you to understand why honey coffee prices are higher than bucket coffee.
For Honey coffee, the harvest of ripe coffee beans is 97% or more, and depending on the place of processing, the rate of ripening coffee is sometimes 95, 97, or 100%.
That’s why honey coffee is so high. Because it takes a lot of labor because of having to pick choices, ripe coffee has a higher purchase price than bucket coffee processing methods. That’s why the price is raised.
- Yellow honey process
- Natural processed coffee
- Black honey processed
Semi-dry aka Honey coffee
Honey processed coffees
Semi-dry is a hybrid process used in Indonesia and Brazil. The process is also called “wet-hulled”, “semi-washed”, “pulped natural” or, in Indonesia, “Giling Basah”. Literally translated from Indonesian, Giling Basah means “wet grinding”, and refers to an earlier “hulling” step than compared to the common washed/wet process. This process is said to reduce acidity and increase the body.
Most small-scale farmers in Sumatra, Sulawesi, Flores and Papua use the giling basah process. In this process, farmers remove the outer skin from the cherries mechanically, using locally built pulping machines. The coffee beans, still coated with mucilage, are then stored for up to a day.
Following this waiting period, the mucilage is washed off and the parchment coffee is partially dried in the sun and sold at 25% to 40% moisture content. Directly hereafter the parchment layer is hulled off and the coffee bean are dried further to 10% to 12% moisture content. Due to the “wet hulling” the beans end with a blue(ish) hue color.
The tricky part during the semi-washed process method is bacteria which are always around. Fermentation can start immediately as honey-dried coffee beans have a remaining “sugar” layer which is vulnerable to any sort of mold and offers a feeding ground for bacteria. Drying carefully and under supervision is crucial to the success of this processing method.
The beans need to constantly move during the drying process to prevent mold and fungal infections. The processor needs to rake the green coffee beans 2-3 times per hour to ensure a safe drying process. Once the beans have reached a sufficient moisture level, again, the beans are drily milled to remove the “parchment” layers and are sent off to roasters and wholesalers globally.
Honey coffee processing
Honey coffee processing bridges the gap between washed and natural coffees as it generally possesses some of the body and sweetness of a natural while retaining some of the acidity of a washed. Honey coffees often have a syrupy body with enhanced sweetness, round acidity, and earthy undertones.
Why is the price higher?
If usually, the new bucket coffee price is 7 thousand, honey coffee must cost from 10 to 12 thousand. The harvest is a series of bucket coffee, then dried and put into roasting. But honey process coffees is different.
Coffee after picking is washed and peeled. Then it’s drying in the greenhouse. Greenhouse work also costs a lot. The exposure time in the greenhouse lasts longer than that of bucket coffee.
Therefore, the creation of Honey coffee beans takes a lot of labor before the finished product is the nucleus to bring into roasting. For coffee terms, the drying will not be thorough.
But for honey-processed coffee, the exposure process goes through many stages, and thoroughly, the coffee is cleaned and exposed in the greenhouse. Honey-processed coffee is a quality-safe coffee. That’s why honey-processed beans coffee is more expensive than coffee.