Introduction to the description of taste and flavor of coffee washing, sunburn, wine and sunburn treatment

Coffee beans are the seeds of coffee fruit, which is also called coffee cherry. After removing the exocarp and pulp of the coffee fruit, you will get two coffee seeds, that is, coffee raw beans. Coffee fruit is easy to rot when ripe and picked, so it should be dealt with in time to facilitate storage and transportation. There are several methods to deal with coffee fruit, such as sun water and honey washing, while for sun drying, the opposite is wine sun treatment. So what are the steps of the two methods, what are the advantages and disadvantages, and what are the differences between the two?

Sun drying is the most traditional treatment. The fruits are naturally dried after harvest. The steps are as follows:

1. After harvest, coffee farmers directly put them in the sun field and dry them in the sun.

2. Timely turning and stirring is needed in the process of sun exposure to avoid uneven drying or fermentation.

3. Dry after a few days

4. Remove the pulp and peel of the dried raw beans with a shelling machine, and take out the raw beans.

Advantages: the pectin of the coffee fruit treated by the sun treatment retains its pectin, while the pectin itself is sweet, and during the sun exposure, the sugar will be transformed into the coffee beans, so the treated coffee will be relatively sweet, rich in taste and layered.

Disadvantages: there will be more defective beans, the appearance of beans is not uniform, it is easy to absorb the peculiar smell and soil smell on the surface.

Wine flavor and sun treatment

The wine flavor and sun treatment method has more "wine aroma" than the "sun treatment method". Is there alcohol involved in this process? The answer is no, this method does not mean that red wine is added in the process of raw bean treatment, but its fermentation method and degree are similar to the fermentation of red wine, and the treatment step is similar to the sun treatment, but the fermentation time is longer, so it is called. The steps are as follows:

1. After picking ripe red fruits, coffee farmers put them directly in the sun field and dry them in the sun.

2. The degree of fermentation will be detected continuously in the process of exposure.

Advantages: wine-scented coffee beans have a higher rate of ripe red fruit and longer fermentation time than ordinary sun-cured coffee beans, thus increasing the sweetness of coffee, rich layering, and taste similar to the fermented flavor of red wine.

Disadvantages: this treatment is labor-intensive and time-consuming, so it cannot be mass-produced, so it is generally used to deal with some of the more expensive coffee beans.