咖啡豆在哪买咖啡豆价格种子咖啡生豆价格花语日晒西达摩咖啡风味

　　与水洗处理法和日晒处理法两大传统处理方法并列，蜜处理方法也成为咖啡处理方法中的一支独秀。蜜处理即honey或者miel，honey即为蜂蜜的意思，miel是拉丁语中蜜的意思，所以这种方法的豆子总让人联想到香甜。在很多场合和条件下，似乎plupednatural处理法也被视同为蜜处理，到底两者之间是否有区别，区别是大是小，CoffeeReview给了我们进一步的说明，希望下面的一段摘自coffeereview的文章能够让大家对密处理有更深入的认识。

 

　　咖啡处理方法：蜜处理

 

　　HoneyandPulpedNaturalCoffees

 

　　byKennethDavids;ReviewsbyKennethDavidswithJasonSarley

 

　　“Honey”isarelativelynewtermdescribingcoffeethathasbeendriedwithallorsomeofthestickyfruitpulpor“honey”(mielinSpanish)stilladheringtothebean.Thosefamiliarwithcoffeeprocessingmethodswill,ofcourse,recognizethispracticeasakindofcompromisebetweentwomorefamiliarprocessingmethods:thedryor“natural”method,inwhichthebeansaredriedwhileentirelyencasedinsidethefruit,andthewetor“washed”method,inwhichallofthesoftfruitresidue,bothskinandpulp,arescrubbedoffbeforethecoffeeisdried.Likeallvariationsinprocessingmethod,honeyprocessingprofoundlyimpactscupcharacter,whichisdoubtlessthemainreasonproducers,particularlyinCentralAmerica,havebeenexperimentingwithit.Allofthenineteenhoneycoffeeswecuppedforthisarticleappeartohavebeenspeciallypreparedsmall-lotcoffeesintendedtoexcitethehigh-endspecialtymarket.Judgingfromoursampling,whatcanacoffeeloverexpectfromtheseexperiments?

 

　　SomethingDifferent

 

　　Thesehoneycoffeesdidnotdramaticallyorspectacularlydeviatefromthe“washed”orwet-processedsensorynormforfinecoffee,buttheydiddeviate.Theywererounderinacidity,withlesscitrusybrightnessandmorechocolate,morearomaticwood,andgenerallyabitmoresweetness.

 

　　SomethingLessPredictable

 

　　Thesehoneysamplesnotonlyweredifferentfromthewet-processednormgenerally,buttheyalsowerequitedifferentfromoneanother.AllofthehoneysampleswecuppedthismonthoriginatedinCentralAmerica:ElSalvador,CostaRicaandNicaragua.Hadwecuppedthesamenumberofconventionalwet-processedcoffeesfromthesesameorigins,wesurelywouldnothaveexperiencedasrichanddiverseasetofsensoryexpressionsaswedidwiththesehoneycoffees.

 

　　Inpartthismaybebecausesensoryexpectationsareclearlyestablishedforwet-processed,high-growncoffeesfromCentralAmerica,andproducers,graders,exportersandimportersalltendtoessentiallyeditcoffeestomakesuretheyfittheseclearlydefinedexpectations.Nosuchclearexpectationshavebeenestablishedforhoneycoffees,allowingproducersanopenplayingfieldfortheirexperiments.Notthatanyofthesampleswereceivedshowedclearsignoftaint.Infact,overallthesehoneysampleswereremarkablyfreefromtaintandconsistentlyagreeable,althoughagreeableindiverseways.

 

　　Forexample,theElSalvadorCasasdeLaminafromTempleCoffee(92),withitshintofbrandyishfruitfermentoverlayingacherryishdarkchocolate,suggestedaquieter,morerestrainedversionoffruitynatural-processedcoffees.Ontheotherhand,theCaffeLadroElSalvadorLaRoxanita(92)wasrichlydryandtartlysweet,astructurewemightexpectfromawet-processedcoffee,thoughtheintensechocolate-tonedrichnessIsuspectderivesfromthedeepeningandroundingimpactofthehoneyprocessingmethod.TheElSalvadorElRubiHoneyfromKlatchCoffee(91)waslushly,almostheavilyfloralincharacterandquietinacidity,bothcharacteristicsthatwemightexpecttobeintensifiedbythehoneyprocess.Finally,theNicaraguaPlantioelAserraderofromVelton’sCoffee(90)cameacrossasatrans-oceanicvariationoftheearthand