與水洗處理法和日曬處理法兩大傳統處理方法並列，蜜處理方法也成爲咖啡處理方法中的一支獨秀。蜜處理即honey或者miel，honey即爲蜂蜜的意思，miel是拉丁語中蜜的意思，所以這種方法的豆子總讓人聯想到香甜。在很多場合和條件下，似乎plupednatural處理法也被視同爲蜜處理，到底兩者之間是否有區別，區別是大是小，CoffeeReview給了我們進一步的說明，希望下面的一段摘自coffeereview的文章能夠讓大家對密處理有更深入的認識。

 

　　咖啡處理方法：蜜處理

 

　　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