Coffee tasting Guide | how to distinguish the flavor difference between washed coffee beans and sun-cured coffee beans?

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Coffee beans

Two different methods of raw bean treatment

The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors.

Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.

Traditional solarization

Natural is the oldest post-processing method of raw beans.

Sun treatment usually adds a fruity flavor to the coffee. The so-called fruity flavor usually refers to blueberries, strawberries or tropical fruits. But sometimes it also produces negative flavors, such as the smell of the land next to the barn, the smell of overfermentation and the smell of feces.

The natural treatment process is quite laborious. Hand-harvested high-sugar cherries are first placed in an African viaduct in the sun for about 10 days, and then placed in a plastic cloth-covered greenhouse to create more direct heat and continue to dry until the water content reaches 11.5%.

The slow drying process allows raw beans to develop more natural sweetness from within, but it also needs more careful care and precise calculation of the number of turns. In the end, the red cherries turn black, with aromas of fruitcake, caramel and even sherry, and it's done.

Refined solarization

In recent years, with the pursuit of more extreme coffee flavor in the coffee market, many experienced and capable practitioners begin to make higher quality coffee beans and show the possibility of coffee flavor by manipulating the details of the sun treatment process.

For example, by using instruments such as sugar meter to determine the picking time of coffee red fruit, coffee with the same maturity will taste cleaner, and red fruit with higher sweetness will also increase the sweetness of coffee.

Use a special elevated sun table to make the berries have more air convection and the drying effect will be more uniform.

Complete washing method (Washed):

The peel, pulp and mucous membrane are removed by washing and fermentation. farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean.

After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to be mellow, moldy and rotten.

The better treatment method is to use sunlight drying, although it will take 1 ~ 3 weeks, but the flavor is very good and very popular.

By controlling the drying thickness, turning frequency and managing different shading and breathable effects, the fermentation speed and degree of sun-cured coffee can be controlled to achieve the consistency of the treatment effect of different batches of coffee and improve the reproducibility of special coffee flavor.

The difference in taste:

Sundried beans: the sun is a little complicated, usually slightly fermented, the taste will be much more rich, body thick and long-lasting.

Washed beans: the acidity of the washing treatment will be brighter and the taste will be fresher.

Sun Coffee Brazil Queen's Manor Sun Yellow bourbon 2017 Brazil COE third Runner-up

Brazil Fazenda Rainha Yellow Bourbon Pulped Natural

In 2011, the manor won the championship in the COE competition in Brazil. Fazenda Rainha is owned by the prestigious and respectable coffee family Carvalho Dias family. Since the first Brazilian COE Competition in 1999, Carvalho Dias's four major estates have won awards every year, winning more than 12 times in the past 7 years, and even arranged for the champion, 9th, 11th and so on in 2004, many large and small estates in Brazil.

Yellow wave this kind, the taste has the obvious sweetness, but not so boring sweet, the background has the light lemon aroma, this kind of aroma is more prominent in the wet fragrance stage, the latter performance has the obvious dark chocolate flavor, the overall feeling is more round, while reflecting the overall characteristics of Brazil, without losing liveliness.

Sun Coffee Uganda Sun SL14, SL28

The varieties planted by Ugandan farmers are SL14 and SL28,SL, which come from the research and development and selection of Scott Lab. Uganda not only does washing treatment, but also does micro-batch sun treatment, first removing unqualified floating beans, and then drying in the sun for 3 weeks, during which the fresh fruit is constantly turned to avoid fermentation or mildew, so as to achieve a very clean and rich flavor.

In the 2017 harvest season flavor competition in Uganda, the "Kexi Ruwenzol Mountain Yagran Yi treatment Plant" won the fourth place, and the Ruwenzol Mountain Yagran Yi treatment Plant was treated by the sun. Dry fragrance is wine, roasted melon seeds, wet fragrance has a sense of sweet orange juice, sipping for citrus, berries and other fruit flavor, acid value clear and bright, smooth texture. , spices, wood, complex taste.

Washed coffee Costa Rica Tarazu Kaddura

Tarrazu in Costa Rica is one of the major coffee producers in the world. The coffee produced is light and pure in flavor and pleasant in aroma. High-quality Costa Rican coffee is called "extra hard beans". This kind of coffee can grow at an altitude of more than 1500 meters. Altitude has always been a problem for coffee growers. The higher the altitude, the better the coffee beans, not only because the higher altitude can increase the acidity of the coffee beans and thus increase the flavor, but also because the night temperature at the higher altitude is lower, which can make the trees grow slowly, thus making the coffee beans have a stronger flavor.

The locals choose well-ripe cherries. This area is the most densely planted area of Costa Rican fruit, the main manor is to grow passion fruit, the amount of coffee is quite rare, there is only one specific area to grow coffee, take special care, only pick ripe red cherry fruit. When Kaddura is slightly roasted, the sour aroma is obvious and the whole is bright, and the sweetness can be very good with proper treatment, but the mellowness of coffee is relatively low compared with bourbon, with a taste of Brin, sweet orange, peach, grapefruit and juice. natural sweetness, meticulous taste, overall perfect and balanced.

Washed coffee Guatemala

The Fraijanes producing area of Guatemala is surrounded by the capital, Guatemala City, with high altitude, abundant rainfall and great humidity variation. Ash from Pacaya, Guatemala's most active volcano, provides important minerals to the region's soil. Raw beans have grassy and spicy aromas with a distinctive smoky aroma.

In view of the shortcomings of the traditional solarization method, it is followed by the washing method. Use a peeling machine to separate most of the pulp from the coffee beans, then guide the shelled beans to a clean sink, soak them in water and ferment to completely remove the residual pulp layer. Through water treatment, unripe beans and defective beans are selected because of buoyancy, and the fermentation process is easier to control, so the flavor is not mixed like sun beans, but shows obvious acidity, complexity and cleaner (without any negative flavor, such as astringency or sharpness).

Washed coffee Sumatra manning

Mantenin is also known as "Sumatran Coffee". Gayo is mostly produced in North Sumatra. Lake Tawa, which is dominated by ateng varieties, can be called Aceh Coffee or Lake Tawa (Tawar lake) Coffee, and the area between Lintong and Lake Toba lake in South Sumatra can be called Mantenin. The area of Lindong is the producing area of Manning.

Lake dopa, located in the central part of North Sumatra, was moved northward to the Lake dopa area by Dutch colonists in 1888, creating the modern Mantenin legend.

Lake Tawa is located in the middle of the Aceh Special Administrative region. Located at the northern tip of Sumatra, the area is less than 1/10 of Lake dopa. However, the quality and output of coffee have surpassed that of Lake dopa in recent years.

Wet planing, also known as wet shelling Wet Hulling, also known as Giling Basah in the local language, is a traditional Indonesian coffee treatment. The wet planing method is very similar to the wet treatment (water washing treatment). The coffee treated by the wet planing method is usually mellow and strong, with a very distinct personality. For the flavor of wet planing, we generally think that wet planing beans have the taste of soil, tobacco and chocolate, and the sour taste is called "low acid". The low acid comes from the fermentation process with shorter time, weaker effect and longer drying time.

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Brazil | tanning yellow bourbon

Uganda | Solar SL14, SL28

Guatemala | washed Kaduai

Costa Rica | wash Kaddura

Indonesia | Mantenin, Sumatra

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