How to distinguish sun-cured coffee from water-washed coffee beans from their appearance?

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1. Natural sun treatment (Natural Process)

Sun exposure is the oldest way to treat raw coffee beans. (Photo Credit:Caff è Malatesta)

This is the oldest way to deal with raw coffee beans. In the stage of manual picking, the coffee fruit with the same maturity is selected, and then the surface of the coffee fruit is washed with clean water, and then the sun-drying process begins. The drying process usually lasts for 4 weeks and is treated strictly to ensure that the coffee does not lose any flavor.

To use this method, the local climate must be extremely dry because water will affect the flavor of the beans. In some areas, farmers will use dryers to assist in the drying process of coffee fruit, and finally the naturally dried fruit will be shelled by a machine to remove the peel and pulp, and raw beans will appear.

Flavor: soft acidity, rich layers, obvious sweetness, good quality sun beans will have fruit or wine flavor.

Advantages: simple and low processing cost, while raw beans are naturally dried in the pulp and absorb the essence of the fruit, so the fruit is rich and sweet.

Disadvantages: during the drying process, the pulp has the opportunity to mildew due to the return of the climate, affecting the quality of coffee beans; while it is difficult to peel with the machine to avoid damage to raw beans and affect the appearance.

two。 Washing method (Washed Process)

The appearance of the washed coffee beans is complete and the quality is the most consistent.

At present, the washing method of raw beans is more common, which is suitable for rainy places. First, put the harvested fruit in a water tank and soak for about 24 hours. At this time, the ripe fruit will sink, while the immature and overripe fruit will surface and can be removed, and then the peel and pulp will be removed by machine, leaving only the coffee beans wrapped in endocarp.

After removing the pulp, the seeds are moved into the fermentation tank, after about 16 to 36 hours of natural fermentation, the pectin on the surface is dissolved and then cleaned, and the water content is reduced to 12% for another 1 to 3 weeks, and the shell is removed by a sheller.

Flavor: strong acidity, clean, refreshing and bright taste.

Advantages: the appearance is complete and the quality is the most consistent.

Disadvantages: to obtain 200g raw beans, you need to wash the 1kg fruit and consume about 2 to 10 kg of clean water, which is expensive.

How to distinguish sunny coffee from water-washed coffee beans from their appearance?

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 treatment methods: "solarization" and "washing". These two methods will cause different aroma and appearance.

Aroma:

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.

[sun-dried coffee raw beans]: the bean body is yellow in green, the uniformity of particle size is generally poor, and the appearance retains more silver skin.

[washed coffee raw beans]: coffee raw bean green is slightly gray, the particle size uniformity is relatively uniform, and the appearance retains little or no silver skin.

Sunburned coffee beans VS washed coffee beans

[sun-cured coffee and cooked beans]: the uniformity of baked color value is poor, the color is mottled, and there is no silver skin in the middle line.

[washed coffee cooked beans]: the baking color value is uniform, the color is neat, and there is silver residue in the middle line.

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