The effect of non-contact solarization on coffee

Treatment: do not touch water in the sun

Variety: Pakamara

Baking degree: medium baking

The 2015 COE Champion Manor produced a Pacamara SCAA89.5 score of high-quality coffee beans, which is treated with the most annoying method of raw coffee beans, the non-touching sun, which lasts for up to one month.

It is a rare and precious variety developed in El Salvador; it has a variety of flavors, such as full flavor, rich variety, apricot, vanilla plant, tropical fruit, chocolate, sweet spice and so on. Few coffee varieties have both bright acidity and strong sweetness; it is one of them, but the yield is relatively rare. The sun treatment is rare and rare varieties on the market.

The bean is planted at a height of 1800 meters. Using the most complex water-free sun treatment, the beans are naturally dried in the pulp, absorbing the essence of the fruit without losing sweetness at all.

After harvest, coffee cherries are dried by natural drying, and the originally bright red coffee cherries will become black Dry cherry. The selected fruits are exposed on the bean drying field for 19-25 days, and the water content of coffee beans is controlled at about 11-12%. In order to make the coffee beans uniform in dryness and avoid excessive fermentation, they need to be stirred from time to time in the process of sun exposure.

The fruit is hand-selected three times and the raw bean is selected eight times. It is not too much to describe each grain as a farmer's hard work, so it is fruity, sweet, rich in lime, high in thickness and a touch of mint cool on the tip of the tongue.