When testing professional coffee cups, do you need to distinguish them according to the production area and treatment method?

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From the coffee-producing countries, we can find that since almost all coffee is produced in countries with more cheap labor, it can be guessed that the process of harvesting coffee beans requires a lot of manpower. Yes, the harvest of coffee is very hard, and it takes a lot of manpower, especially in many high-quality and high-quality coffee, you can only pick the fully ripe red cherry-like fruits of coffee trees in order to make high-quality coffee, and because of this, because the coffee cherries of all coffee trees do not mature at the same time, it also requires some people to go back to the same tree to pick coffee cherries.

Picked coffee cherries also need to be processed. Generally speaking, the processing of raw coffee beans can be divided into two ways, one is washing, the other is drying. As the name implies, washing is a way of screening by washing. First, the pulp of the harvested coffee fruit is removed, and the pulp-removed coffee fruit is soaked in a tank full of water and treated by fermentation. The fermented coffee beans are poured out, washed with clean water, then removed, dried in the sun or dried in a machine. Finally, a special sheller for coffee beans is used to remove the pulp and peel, that is, raw coffee beans.

Compared with the water washing method, the drying method is relatively simple. The coffee fruit after harvest is spread in the local exposure field for two weeks, and the coffee beans are swept several times a day with manual rakes, so that the coffee beans can be dried more evenly. When the fruit is dried, the coffee beans will be separated from the skin, and then use a sheller to remove the dried pulp and peel.

These two production methods have their own advantages and disadvantages, but both can produce high-quality coffee beans. generally speaking, the coffee beans produced by water washing have relatively distinct acidity and the same quality, and the acidity of dry coffee is lower than that of water washing coffee. Flavor is also more diversified.