How to distinguish half-sun and honey-treated coffee beans from half-sun-treated coffee beans

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Half-sun treatment is an improved method to improve the quality of sun-dried beans in the traditional sun-drying area.

one. Sift out floating beans (same sun washing method)

two. Remove the pulp (same as washing)

three. After drying in the sun, the pulp will be removed and the seeds with pectin will be moved outdoors for several days. During this period, the seeds must be constantly turned so that the seeds can be dried evenly inside and outside. Brazil's half-sun section will be further dried by machine, so that the water content will be reduced to 10.5-12%. Costa Rica's famous Miel treatment, which is also half-sun treatment, is different in the drying stage, where the whole process is dried in the sun.

four. When cooked, put the dried sheepskin raw beans into a special container, store them for dozens of days, and finally polish and shell them to get raw beans.

There are four kinds of post-processing of Arabica fine beans: full-day drying (Natural), half-day drying (DryHull), wet planing (Semi Wet) and honey treatment (Honey DryHull), among which wet shaving and honey processing have the best flavor.

In the ● wet planing method, the harvested coffee fruit is poured into a large water tank to screen the immature and defective floating fruit, then the pulp screening machine is used to remove the peel and pulp, and the shell bean coated with pectin is moved into a breathable bag, the pectin layer is fermented and decomposed for about 12 hours, and a variety of phenolic acid aroma compounds are produced, then washed and dried with clean water, with a clean, bright and sweet fruit flavor.

● honey processing beans is to remove the peel and pulp of the ripe sweet coffee red fruit with a pulp screening machine, and expose the shell beans coated with pectin to the sun for 12-14 days, so that the pectin layer rich in pectin and sugar and enzyme bacteria in the air are fully fermented and decomposed, and nutrients are infiltrated into the bean body, which greatly increases the sweetness and mellowness of the bean, and also has a bright and supple fruit acid aroma.

● half-sun method, because the pectin attached to the coffee shell (fruit landscape design meat with high sweetness) has not been fermented and washed, so brown ↑ "in the sun" semi-washed beans ↑ "in the sun" fermented washed beans this raw bean treatment is between "washing" and "drying". Like the "washing method", the peel should be removed first. However, after peeling, you should immediately bleach and remove the floating beans, and immediately insolate the pectin before it begins to ferment, which is called "half-sun method" in the industry. in fact, I prefer to call it "half-washing", because compared with the "washing method", it is only "half washed"; compared with the "sun method", it cannot be "half-dried".

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