Pratique du Shadowing: Honey Coffee Processing - Apprendre l'anglais à l'oral avec la vidéo

In recent years, a processing method known as honey has become more common, especially in parts of Central America.

While washed coffee has all of its fruit material removed as quickly as possible, including the skin and the mucilage, in a honey process, only the skin is fully removed,

and the seed is allowed to dry in some or all of its fruit mucilage.

Honey processing is not as widely used as some of the other methods, but it's increasingly found in places like Costa Rica and El Salvador.

While it shares similarities with the Brazilian pulp natural process, there are differences to both the methodology and the results.

As with any type of post -harvest processing, the steps involved vary from place to place.

In this video, we'll look at how the Chacon family at Las Lajas Micromil

in Costa Rica achieves their coffee's distinct profiles using the honey process.

Just as in the washed process, coffee cherries first need to be picked ripe and sorted to make sure that only the best cherries are included in production.

Also identical to the washed process is the fact that the coffee needs to be depulped as soon as possible after picking, usually between 8 and 12 hours.

There are several variations of honey coffee that are commonly found in Costa Rica and elsewhere, and they're typically described with reference to color.

You'll often find yellow, red, and black honeys from different mills, for instance.

At Las Lajas, all of the honey coffee starts out the same way.

The cherry skin is removed by a depulping machine, but 100 % of the mucilage is left on the seeds.

The main focus of producing honey coffees at Las Lajas is in the drying phase.

coffees at this mill are taken directly from the depulper to the drying area

depending on the weather that day and on what oscar

and francisca chacon decide is best for

that lot the seeds in their mucilage will be set out to dry in one of several different ways

for yellow honeys as seen here coffee's moved onto tarp covered patios under full sun

or it's raked into a thin layer for fast even drying.

For something more fruity and fermented tasting, such as a red or a black honey, the coffee's piled in the greenhouse for certain amounts of time before being agitated,

rotated, aerated, and raked out by mill staff.

During the drying time, the coffee's fermenting and developing the characteristics that are unique to each honey profile.

Drying time depends on both the weather and the individual style of honey process being applied, but it usually takes between two to three weeks for the coffee to reach about 11 % moisture.

At Las Lajas, the Chacones focus primarily on honey and natural coffees, and they produce yellow, red, and black honeys with coffees from their different farms.

Each honey style has a slightly different profile.

Yellow tends to be the most mild in terms of fruitiness, most closely resembling a washed coffee.

Red honey tends to have bigger fruit flavors and sweetness, as well as a noticeably more syrupy body.

Black honeys express more whiny, boozy, or jammy characteristics with a creamy body, almost like a lighter version of a natural.

While this is just one example of the honey process, the chacones are considered standard bearers of the style within the industry, and they're a great example of intentional and innovative processing methodology.

Once the coffee is fully dried, it'll be stored in its parchment layer in a warehouse until it's ready to be exported.

Then the parchment layer will be removed and the coffee gets shipped.

We'll see you next time.

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Vocabulaire et conseils d’expression pour cette leçon

Cette leçon d’expression orale s’appuie sur la vidéo « Honey Coffee Processing ». Les mots qui reviennent le plus souvent : Honey, coffee, process, drying, Chacon. Cette vidéo contient 27 phrases et 611 mots à répéter en shadowing. La partie parlée dure 4:31. Le locuteur parle à un rythme régulier d’environ 135 mots par minute, confortable pour le shadowing. Seuls 75 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.

Vocabulaire clé de cette vidéo

15 mots de la vidéo à retenir, avec leur prononciation et leur sens :

Mot	Prononciation	Sens
layer nom	/ˈleɪ̯ɚ/	couche
mill nom	/mɪl/	moulin
cherry nom	/ˈt͡ʃɛɹi/	cerise, griotte
seed nom	/siːd/	semence, graine
depend verbe	/dɪˈpɛnd/	dépendre
characteristic nom	/ˌkæɹ(ə)ktəˈɹɪstɪk/	caractéristique
methodology nom	/ˌmɛθ.əˈdɑ.lə.d͡ʒi/	méthodologie
primarily adverbe	/ˈpɹaɪ.mə.ɹə.li/	principalement, essentiellement
thin adjectif	/ˈθɪn/	mince
elsewhere adverbe	/ˈɛlsˌʍɛɹ/	ailleurs
commonly adverbe	/ˈkɑmənli/	communément, fréquemment
increasingly adverbe		de plus en plus
distinct adjectif	/dɪˈstɪŋkt/	distinct, intelligible
vary verbe	/ˈvɛəɹi/	varier
export nom	/ˈɛks.pɔɹt/	exportation

Prononciation à surveiller

Les sons « th »: methodology /ˌmɛθ.əˈdɑ.lə.d͡ʒi/, thin /ˈθɪn/
Les sons « sh » et « zh »: variation /ˌvɛəɹiˈeɪʃn̩/, intentional /ɪnˈtɛnʃənəl/
Mots longs — placez bien l’accent: characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, methodology /ˌmɛθ.əˈdɑ.lə.d͡ʒi/, primarily /ˈpɹaɪ.mə.ɹə.li/, innovative /ˈɪn.əˌveɪtɪv/, intentional /ɪnˈtɛnʃənəl/

Les sons difficiles pour les francophones :

/h/ — il se souffle, il n’est pas muet: warehouse /ˈwɛə(ɹ)haʊs/, harvest /ˈhɑɹ.vəst/, greenhouse /ˈɡɹːnˌ(h)aʊs/
/tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: cherry /ˈt͡ʃɛɹi/, methodology /ˌmɛθ.əˈdɑ.lə.d͡ʒi/, moisture /ˈmɔɪs.t͡ʃɚ/, mucilage /ˈmju.sɪ.lɪd͡ʒ/, parchment /ˈpʰɑɹt͡ʃmənt/
/r/ anglais — langue recourbée, sans frotter la gorge: cherry /ˈt͡ʃɛɹi/, characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, primarily /ˈpɹaɪ.mə.ɹə.li/, elsewhere /ˈɛlsˌʍɛɹ/, vary /ˈvɛəɹi/

Comment s’entraîner avec cette vidéo

Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
Répétez phrase par phrase à vitesse normale, en reprenant chacune jusqu’à ce que votre rythme corresponde à celui du locuteur.
Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme layer, mill, cherry.

Qu'est-ce que la technique du Shadowing ?

Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.

Technique du shadowing : lire le guide complet étape par étape →

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