What is the significance of sun-cured coffee? analysis of the advantages and disadvantages of sun-curing coffee beans

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Sun exposure (Natural Process)

Tanning is the oldest and most primitive treatment of coffee beans. First pour the harvested coffee fruit into a big trough, the ripe and full fruit will sink to the bottom of the water, and the underdeveloped or overripe fruit will surface.

After shaving off these floating beans, the healthy coffee fruit is placed on the terrace to receive direct sunlight exposure, drying the moisture from 60% to 12% or 15%.

Finally, the peel (Outer Skin) and pulp (Pulp) are removed with a shelling machine, and the raw bean (Bean) is finished.

Sun treatment adds berries and tropical fruits to coffee with mild acidity, but traditional sun treatments sometimes produce negative flavors, such as dirt, overfermentation and so on.

However, nowadays, the method of tanning is becoming popular again, and it is even one of the important treatments for competition-grade coffee beans. This change comes from the use of improved African viaducts.

In addition to avoiding moisture, animal manure and land smell on the ground, the elevated shed can also make the fruit have more air convection, making the drying effect more uniform, and farmers constantly turning it regularly.

So that the coffee beans can gently go through the gestation of the pulp, making the flavor more and more full.

Single layer slow fermentation in the sun

The general method of sun exposure is to expose the whole ripe coffee fruit in the sun or stack on the viaduct, and the fruit will continue to ferment in the process of sun drying, and the whole process will fall in about a month. Humbera Manor's single-layer sun slow fermentation law controls his drying schedule to about 18 days, using the most stringent exquisite work by putting the coffee fruit on the scaffolding. To maintain the thickness of the first layer, this method is called SLD-Single Layer Drying/Slow Drying. The thin thickness provides the most perfect convection and drying environment for coffee fruit. They believe that proper slow drying can make the coffee fruit develop the best activity during the drying process, not only to develop more levels of flavor of coffee beans, but also to maintain the storage of raw beans in the production season for longer.

Advantages and disadvantages of solarization:

Advantages:

Tanning requires no water except for the steps of removing floating beans, and a bucket of water can be reused with low cost, so it is widely used in areas where water resources are not abundant.

Disadvantages:

1. Sunburn method because the coffee beans must be placed outside, so there are often a lot of dead branches and leaves and other impurities mixed with it.

two。 Because it is the use of the sun, the degree of dryness of coffee beans is not easy to control, resulting in coffee fruit "overdrying" situation, internal coffee beans are damaged as a result.

3. In the process of the sun, because the pulp has not been removed, it is often moldy and rotten.

Flavor characteristics of sun-cured coffee beans:

Because the sun drying method is to let the coffee fruit dry naturally, the coffee beans can ripen naturally inside the fruit and will not be disturbed by the external environment, so the coffee beans treated by the sun method will enlarge their own flavor, mellow and strong flavor. and give off a sweet taste.

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