Packaging coffee is a delicate and diverse process, and different types of coffee require different packaging machinery and technologies due to their different forms and end uses.
How to pack honey processed coffees & packaging methods: Honey coffee beans: Coffee beans are usually packaged using a pre-made bag large packaging machine. This machine can efficiently handle large quantities of coffee beans and accurately pack them into pre-prepared packaging bags to ensure sealing and freshness.
Roasted honey coffee powder: Roasted coffee powder is suitable for packaging using a 500G coffee packaging machine. This machine can accurately control the weight of coffee powder, and each packaging can ensure an accurate weight of 500 grams, which is convenient for consumers to purchase and use.
Bagged coffee: Bagged coffee, especially drip coffee, requires a special Drip coffee packaging machine. This machine can accurately load coffee powder into filter drip bags and seal it into drip packaging for consumers to brew.
Instant coffee: Instant coffee is usually packaged using a multi-row stick coffee packaging machine. This machine can quickly package instant coffee powder or granules into small long stick pack packages for easy carrying and brewing.
Canned honey coffee: The packaging process of canned coffee includes two main steps: weighing and canning. First, the weight of the coffee is accurately measured using a weighing device, and then it is packed into a pre-prepared can and sealed to ensure the freshness and taste of the coffee.
In summary, different types of coffee require different packaging machinery and technologies to meet their specific packaging needs. These packaging methods not only ensure the freshness and quality of the coffee, but also provide a convenient use experience.
What is the honey processed coffees?
The coffee bean is well processed by honey process or Miel Process, with a method of drying the coffee fruit with the inner peel after peeling the coffee pulp, so as to increase the sweetness of coffee with delicate aroma, and relatively reduce its acidity.
There are two main methods for processing coffee beans: Washed and sun-dried.
As the name suggests, the sun-dried method is a method of drying the coffee beans naturally after harvesting them; the washed method is a method of removing the surface gelatin through fermentation after peeling the pulp.
But the honey process is a compromise between these two methods. Many people think that this is a process of using honey, or that the coffee will have a honey flavor after processing, but this is not the case. During the drying process, the gelatin on the surface of the kernel evaporates, so coffee bean becomes as sticky as honey, hence the coffee got the name after "Honey Processed Coffee".
Source of Costa Rican coffee honey processing method: The honey processing method was developed by coffee farmers in the Costa Rican coffee producing areas. The background of the development is that most of the coffee producing areas in Costa Rica are on steep mountains, and transportation is not convenient. Therefore, when the coffee fruits from their own farms were sent to the washing and processing plants at the foot of the mountain, it was found that many coffee fruits were damaged; this would also reduce the yield of coffee beans and the income, so the honey processing method was developed in this way.
Secondly, there are few raw bean merchants who go to the mountains of Costa Rica to purchase high-quality coffee fruits, and there is a lack of sales channels. These bean collectors purchase at extremely low exploitative prices. Therefore, the coffee farmers in the mountains do not trust these buyers, so they invented the honey processing method to sell coffee beans in the form of self-production and self-sales to obtain more income to maintain their lives.
Currently, the honey processing method is widely used in coffee producing areas in Central America because of its good flavor performance, and Costa Rica has also developed many special honey processing methods. For example, the Baja coffee beans and Mozart coffee beans in the Costa Rican Musician Series are made by raisin honey processing and anaerobic honey processing respectively.
Honey processing process for coffee bean: 1. As in the first step of the water-washing process, all the coffee berries are put into water to pick out the floating beans and defective beans, and retain the good coffee berries. 2. Take the screened coffee berries directly to the elevated bed to dry for at least three days to reduce the moisture content of the coffee berries to 20%. 3. Then put the dried coffee beans into the peeling machine to remove the peel, pulp and pulp, leaving the pectin, which is why the honey-treated coffee beans are sweet, because pectin is the part with the highest sugar content in the coffee berries. 4. Then dry the coffee beans with pectin to reduce the moisture content of the coffee to 11%, and then store them in the warehouse.
Honey processing will also be classified according to the amount of pectin retained. For example, coffee beans with 40% pectin removed are called yellow honey; honey-treated coffee beans with 25% pectin removed are called red honey; and there is also a type of honey-treated coffee beans that retain 100% pectin, which is called black honey.
And honey-treated coffee beans must also be paid attention to during the drying process. Because honey-treated coffee beans retain pectin, there will be a lot of mucous membranes. They need to be turned over constantly during the drying process to prevent mold and excessive fermentation.
What is the difference between Red, Yellow honey & Black Honey Processed Coffee?
Black honey coffee: Almost no pectin is removed, so the drying time is the longest, which needs to last for more than 14 days. In the process, in order to avoid drying too quickly, a cover will be used to block the strong sunlight to allow the sugar conversion to be more complete.
Red honey coffee: 25% pectin is removed (the specific practices of each farm vary), and the sun is dried for about 12 days. A shade shed may also be used during the process. The coffee is turned several times a day, not as frequently as yellow honey.
Yellow honey coffee: 40% pectin is removed, and the coffee receives the most light drying for about 8 days. The coffee is placed on the shed and turned once an hour.
Therefore, from yellow honey to black honey, the drying time required is longer and the management requirements are more stringent. If you have to choose the pros and cons of the three, HondaPack believes that the best tasting one is black honey, because the amount of endocarp is the largest, and the taste is the richest and stronger.
The reason for producing yellow honey and red honey is that coffee farmers also need to consider from a commercial perspective. Considering the cost and price, it is also feasible to give consumers a variety of choices.
Why are honey-processed coffee beans so popular?
As mentioned above, coffee beans processed by honey have excellent sweetness in flavor, and this sweetness washes away the previous concept of coffee lovers that coffee is bitter, so it is very popular with coffee lovers who are new to coffee beans. Secondly, there are many coffee bean enzyme processing methods inspired by the honey processing method, and the flavor is even sweeter.
It is also mentioned above that there are three types of honey processing methods, among which black honey-processed coffee beans have the highest sweetness and the best flavor, and the corresponding processing conditions are also more stringent, which means that the coffee beans can have a stable quality guarantee, and naturally there are coffee lovers willing to pay for the delicious taste, so this is also the reason why honey-processed coffee beans are popular.
Honey Processing Coffee Flavor:
Honey processing can increase the sweetness of coffee and relatively reduce its acidity. Its aroma will also be more delicate. Of course, this is the case when the honey processing is well executed. If it is not executed well, it will taste bad, like the spicy flavor of onion or garlic. Even if it is executed quite well, it will still have a bit of muddy taste, and the rest of the flavor will be less clean. The miscellaneous flavor will be heavier than the general water-washing method. Therefore, overall, the risk of using honey processing is much higher than that of general wet processing.
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