Yunnan coffee beans cultivation areas and processing methods Introduction Arabica coffee washing and sun flavor difference

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The geographical producing area of Yunnan coffee bean is the embodiment of its flavor.

About Asia / Pacific region

Mellow, sweet, smooth, with herbal and earthy aromas.

Coffee producing areas in the Asia / Pacific region include the Indonesian Islands, East Timor, South Asia and Papua New Guinea. This vast area spans a variety of climates and terrain, and some of the most distinctive coffees in the world can be found here. With the exception of washed coffee from Papua New Guinea and East Timor, most of the coffee we buy from the region is processed in a "semi-washed" way and is famous for its mellow and spicy flavor. Semi-washed coffee has mild acidity and herbal characteristics. Although some of the world's top 10 coffee producing countries are located in the Asia / Pacific region, Starbucks does not buy coffee from all of these regions for a variety of reasons. (Vietnam is the second largest coffee producer in the world, but its main harvest is made up of Robbins coffee beans, which we do not buy.)

* robusta is a highly adaptable tree, not the flavor in the cup.

The processing methods of Yunnan coffee beans will affect the overall flavor of coffee.

Yunnan coffee bean washing method

Water washing helps to improve the acidity or aroma of coffee and gives it a soft and refreshing aftertaste.

As the name implies, this method mainly depends on the use of water. This is especially true when the mucus layer is dissolved in a large water tank during fermentation. As a result, cleaner coffee beans and cup flavors with higher acidity can be obtained. In fact, fermentation strengthens the acidity of coffee, which is why Latin American coffee (mostly washed) is often famous for its remarkable acidity.

① collection: coffee berries will be transferred to a wet workshop where they are measured and placed in the collection tank.

② flesh: after the berries are washed, they are fed into a pulp remover. By rubbing, the pulp on the coffee beans can be basically removed. The coffee beans are waiting to ferment, and the flesh will be collected and used for composting.

③ fermentation: after the pulp is removed, the coffee beans will be sent to the fermentor and fermented for 18-36 hours. In the early stages of fermentation, the enzyme breaks down the mucus so that the pulp can be removed. After fermentation, the coffee beans remove all residual mucus through the cleaning channel.

④ drying: coffee beans are dried on a drying table in a large outdoor yard, or by using a mechanical drum dryer. When drying outdoors, coffee beans need to be raked and turned constantly to ensure that they are evenly dried in the sun, a process that takes 5-7 days.

⑤ shelving: dry coffee beans are bagged and transferred to the warehouse for two months, while coffee beans continue to form flavor.

⑥ peeling: peel the coffee after shelving, the last step is to remove the peel around the outside of the coffee bean.