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