YOGYAKARTA - After harvesting, there are two popular processing methods known to the general public, namely the honey and natural methods. Both types of processing have different methods to produce different tastes. This means that the difference in post-harvest processes between the honey and natural methods can have a significant impact. Check out what the difference is.
In the book entitled Coffee Post-Harvest and Post-Harvest Handling, written by Restu Dharmawan, et al., it is explained that the honey method is carried out by peeling the coffee fruit and then removing the mucus with a washing machine without fermentation.
While the natural process is a dry processing process without using water as in other processes. Therefore, this method is called the dry process.
English:
If you look at the process, the dry process and the honey process do not have too much difference. They both start from the sorting process which can be done manually or by soaking. This sorting is done to separate which coffee beans are good with red color and which are rotten, defective, and dark in color.
After the sorting process is carried out, the selected coffee beans in the honey method will enter the pulping process, namely stripping the beans without breaking the skin. While in the natural method it does not go through this stage so it goes directly to the drying stage.
In the honey stage, the stripping is done with a pulper machine. The purpose of this process is to separate between the skin and the sticky coffee bean. The result of the pulping process is in the form of whole beans without the outer skin. However, there is still a thin skin with mucus covering the seeds. It is the mucus that is called honey. After that, only through the next stage, namely the drying process as done in the natural method.
In the drying process, there are some fundamental differences between the honey and natural methods. In the natural process, the coffee beans are dried with the skin for 5-6 weeks so that the water content can reach 12 percent. The duration of drying is indeed longer because the skin is still attached to the coffee beans.
Meanwhile, in the honey method, the moisture content that must be achieved is the same, namely 12 percent. The only difference is that the duration can be more flexible because there is no skin, only mucus or honey.
In the natural processing process, the taste of coffee tends to be more complex. This happens because of the natural fermentation process that occurs during the drying process. The taste of coffee is said to have a richer taste, but it can add acidity to coffee.
Meanwhile, in the honey process, the taste of coffee will be sweeter. This happens because the mucus that remains will enter the seeds during drying.
Itulan information related to the difference in post-harvest processes between the honey and natural methods. Visit VOI.id for other interesting information.
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