Professional terms for coffee farms-the meaning of various words for coffee farms

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Remove: remove foreign bodies in raw beans, broken beans, and defective beans.

Coffee beans: business term used to refer to sun-dried coffee seeds.

Coffee cherry: the fruit on the coffee tree.

Defect: the damaged part of the coffee bean will seriously reduce the quality of the coffee.

Dry fermentation: coffee is fermented in an anhydrous state after peeling.

Drying: a method of treating coffee beans by drying them in the sun or mechanically. After drying, in the immediate shelling step, use a machine to remove the fruit shell. As a result, "natural" or "unwashed" coffee beans are produced.

Exocarp: the outermost skin of a coffee cherry. When the fruit is ripe, it will appear red or yellow.

Fermentation: the use of microorganisms to remove pectin mucus attached to the surface of the inner pericarp.

Rosa Xia: although many people say that Panama is the hometown of Rose Xia, it actually comes from Yiqiao Mountain in Ethiopia. At first, it was introduced to Costa Rica and then to Panama for commercial cultivation. In Panama, Rosa rugosa is planted at high elevations, and the climate and soil are very suitable, which promote its growth. In 2004, after Ruoxia won the best Panama award, it immediately attracted the interest of international judges and connoisseurs. After that, Rosa continued to win prizes in the coffee competition with its rich citrus, honey and jasmine flavors. Coffee fans are amazed by the tail rhyme similar to bergamot and its soft sour taste.

Shelling: use a machine to remove the dry shell of parchment coffee beans to produce raw coffee beans.

Shell: the shell of a dried coffee fruit.

Shelling: use a machine to remove the shell of dried coffee fruit.

Immature: not mature.

Treatment method: the treatment process from coffee fruit to coffee beans. Through the pericarp, pulp, parchment, and silver skin, only coffee beans are left. The treatment methods can be divided into two types: washing and solarization.

Pruning: a way of cultivating. Cut off excess branches in order to bear more fruit or shape.

Pulp: part of a coffee cherry. Its ingredients are peel and part of the mucus, which are removed during pulp removal and fermentation.

Pulp removal: the process of removing pulp and some mucus by a machine. Usually, there is still some mucus attached to the parchment.

Roasting: coffee undergoes high temperature culture and a series of physical and chemical changes that change its structure and composition to dark brown ripe beans with attractive aroma.

Sowing: the planting of seeds.

Screening: the process of selecting coffee cherries according to their size, weight and maturity and removing foreign bodies at the same time.

Picking: also known as "milking". Regardless of the maturity of the coffee cherry, pick all the coffee fruits on the tree at one time.

Dried coffee beans: dry coffee cherries, reduce the water content, to remove the coffee shell, packaging and storage.

Wash beans: use water to remove decomposed pectin mucus from parchment.

Wet-treated coffee: wet-treated coffee is divided into washed coffee and semi-washed coffee. Washed coffee removes all pectin mucus from coffee beans. Semi-washed coffee removes part of the pectin mucus and still some of it is attached to the parchment.