Characteristics and Flavor changes of different treatments of Coffee and Raw Bean

Coffee fermentation is one of the most important steps in wet processing of coffee, which is related to the quality of coffee. Many people will ask what is the reason for fermentation? This problem is generally said to be for degumming; in fact, the mucus on the pericarp of coffee is an organic substance composed of sugar, enzyme, propectin and pectin, which can be dissolved by natural fermentation by bacteria and is easy to wash off; in addition, the "soaking" during fermentation can also make the various ingredients of coffee beans permeate each other and improve the uniformity of the product.

Wet-processed coffee (that is, what we call water-washed beans) should be completely removed no matter what method is used to remove the mucus, otherwise the residual mucus will provide favorable media to microorganisms and cause a strange smell in the coffee. Excessive or incomplete fermentation should be avoided in the process of fermentation, which will lead to the yellowing of the surface of coffee beans and affect the quality. Fermentation will not completely make the coffee endocarp with pectin, moisture absorption during storage, so that the coffee has a musty taste, so fermentation is the most critical in the initial processing process, different temperature environment fermentation time is also different, to rub hands have a rough feeling, after cleaning and then soak in water for 8-10 hours, you can dry on the bed, dry or dry for half a day.