The difference between half-sun and half-washed coffee beans is the difference between half-sun and water-washed flavor and taste

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What's the difference between half-sun and half-washed coffee beans? What's the difference in flavor and taste between half-sun and water washing?

Coffee beans are mainly treated in the sun and washing, as well as half-sun (or "honey treatment") and semi-washing, both of which are more commonly heard.

Semi-washed Semi-washed:

First, pour the picked red fruit into the pulp planer, take out the pods covered with pectin, and do not need to take them to the sun, let alone pour them into the sink to ferment, but directly into the nearby pectin scraper (Demucilager). With a small amount of water, the sticky pectin layer can be scraped off mechanically, the smooth pods can be taken out and exposed outdoors until the water content is reduced to 12%. The semi-washing method has few variables that affect the quality, so you only need to invest in the pulp planer and pectin scraper to operate alone in the manor.

The coffee treated in this way tastes less sour than water-washed beans, but a little higher than the sour taste of the sun; it tastes less sweet than half-sun, but its cleanliness is better than half-sun, and its flavor is between half-sun and water-washing.

Half-sun (or "honey treatment" Pulped Natural)

Half-sun drying is an improved method of solarization. The main difference between half-sun and solarization is that the exocarp and pulp are removed before the sun, and the coffee beans that retain the pectin layer are sunburned.

The flavor of honey-treated coffee beans is better, the fruit aroma is more significant, and the sour taste is balanced with sweet taste, because both half-sun coffee beans and sun-drying methods are exposed to the sun, the aroma of coffee beans themselves will be magnified, and the mellow taste is stronger than that of water washing. If you compare half-sun beans with water-washed beans, half-sun beans are usually sweeter.

According to international articles, half-sun weather conditions require low humidity, and coffee beans with a pectin layer can be dried quickly without fermenting. Half-sun methods have been adopted in Brazil and Central America for years. However, in the reference article, it is not difficult to find that the honey treatment method is therefore more difficult.

In fact, at the end of the introduction, I believe everyone will find that every country has its own way of handling coffee beans, which is deeply affected by the geographical and climatic conditions of various countries, so the beans in each producing area have their own characteristics! Coffee merchants and consumers just take what they like!