Elaboración de café tostado y molido con proceso de obtención honey.

Abstract

The objective of this research is to analyze the technical and financial feasibility of the production of roasted and ground coffee using the “Honey” obtaining process with the purpose of improving the commercial proposal of existing traditional coffees. The aim is to describe the potential of this topic by exploring how the “Honey” process can provide unique flavor notes to coffee, providing a competitive advantage in the market. Previous studies have shown that the “Honey” process can enhance the quality and flavor of coffee, which adds value to the final product. “Honey Process Coffee: A Comprehensive Guide” by Perfect Daily Grind: Although not an individual author, this article provides a detailed description of the “Honey” process and its implications on coffee quality. “Honey Processing in Specialty Coffee” by William Garvey: This article explores the “Honey” process in specialty coffee production and its impact on flavor and quality. These studies provide a solid context for evaluating its application in improving coffee traditional. The impacts of this theme are reflected in the possibility of offering a differentiated and high-quality product that can capture a market segment interested in unique coffee experiences. With organoleptic properties of high quality, flavor and aroma. In this way we can differentiate ourselves and be able to achieve a medium-term positioning in the national and international market. Offering us a unique flavor experience in each cup, with distinctive nuances and unmatched smoothness.The implemented methodology involves the review of previous research on the “Honey” process in coffee production and financial analysis to evaluate economic viability. Our high-quality roasted and ground coffee will stand out for its exceptional flavor, enveloping aroma which will be fragrant and captivating, creating a sensory experience that will leave a lasting impression. Consistency in Quality, in which we will establish rigorous quality standards and process control to guarantee a consistent experience in each cup. Social and Environmental Responsibility by promoting sustainable practices throughout the supply chain, promoting fair trade and respect for the environment. The applied technique includes collecting data from reliable sources such as industry reports and market studies. In conclusion, this study seeks to demonstrate that the production of roasted and ground coffee with the “Honey” process can improve the commercial proposal of existing traditional coffees, offering a high quality and unique flavor alternative for consumers.The production of high quality roasted and ground coffee with the "honey" production technique is an exciting opportunity to satisfy demanding national and international consumers. Our focus on bean selection, innovative roasting, and social and environmental responsibility will allow us to stand out in the market and become a globally renowned brand. This project represents an unwavering commitment to excellence in every cup of coffee we produce and an ambition to share this unique experience with the entire world.