Brazil pectin sun coffee beans processing method introduction

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Brazilian pectin sun coffee beans

When it comes to solarization, Brazil is the most widely used; the disadvantage of solarization is that it is easy to mix defective beans, and the appearance between beans is poor.

Dry treatment (secado), also known as natural full sun method (natural).

Sunlight method is a kind of processing method of coffee fruit, its processing method is coffee cherry after harvest in the sun for 3~4 weeks, evenly turned several times a day, coffee cherry evenly heated, dried coffee fruit core and skin will be separated, and then to peel off the pulp, peel.. Wait, the screening is done. There are two methods of fermentation, wet and dry, as the name suggests, the former with water, the latter without water. During the alcoholization process, the seeds and internal pulp will undergo special changes, which is one of the most influential steps in the water washing method. After washing, the coffee beans are still wrapped in the inner skin. The moisture content reaches 50%. They must be dried to reduce the moisture content to 12%. Otherwise, they will continue to be alcoholized and become moldy. The better treatment is to use sunlight drying, although it takes 1 - 3 weeks, but the flavor is excellent and quite popular. In addition, some places use machine drying, greatly shortening the processing time, so that the flavor is not as good as the sun dried coffee Brazilian coffee field endless, mostly mechanical harvesting, in order to meet economic benefits. When 75% of the coffee fruit in the coffee garden turns red, the mechanical harvesting is started, followed by the same pre-operation of washing, which is transferred to the sink to remove the floating beans, sifting out the sunk beans, and then using a large pulp sifter to remove the pulp and remove the pods covered with pectin. The next stage is separate from the washing method: instead of moving the sticky pods to a tank for fermentation, they are moved to an outdoor drying field. Due to the dry climate in Brazil, the sticky pectin on the pods hardens in about a day.

Then use a lot of manpower to turn up and down, so that the pod evenly dry inside and outside, so as not to regain moisture and stink, about two to three days with the help of sunlight and dry weather natural forces, the pod can reach a certain degree of dehydration. Then further drying in a dryer, the moisture content is reduced to 10.5--12%, and then the pods are stored in a special container for about ten days, further ripening, in order to stabilize the quality, and then grinding off the sheepskin (i.e. pods) before export, take out the coffee beans, and classify the packaging. Mucous membrane adhesion is very strong, and not easy to remove, must be placed in the tank about 18-36 hours, so that its alcohol, and decomposition of the mucosa. Coffee fruit after picking, directly in the sun drying, depending on the weather conditions, generally to dry 1- 2 weeks, so that the water content of coffee beans reduced to 10%-12%, and then remove the dry peel pulp with a machine. Green bean processing plants (beneficio) generally retain the parchment (pergamino) on the outside of the coffee beans during storage until they are removed before export (Costa Rican law states that green coffee beans cannot be exported with parchment). This treatment generally requires sufficient sunlight in the area of origin.