Coffee fruit solarization, honey treatment, water washing, semi-washing, barrel fermentation, paste impregnation fermentation

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Coffee fruit sun, honey treatment, washing, semi-washing, barrel fermentation, puree immersion fermentation treatment what is the difference?

When coffee is still growing on the tree with peel and pulp state, people call it "coffee cherry", coffee beans only take the middle part of the seed use, pick down the skin, pulp, pectin removal procedures, called "green bean treatment".

Fermentation is the moment when coffee beans undergo chemical changes to produce more flavor.

Fermentation is the moment when coffee beans undergo chemical changes to produce more flavor.

Coffee cherries will produce fermentation during the drying process. Fermentation is the moment when coffee beans produce chemical changes to generate more flavors. From the past to the present, the coffee factory has continuously tried different fermentation methods. By controlling the fermentation bacteria source (anaerobic fermentation), adding raw material feeding bacteria, using different sugar sources and sugar degrees, using puree, cola, alcohol and other different substances to change the fermentation bacteria and create different flavors. For example, adding cola is said to produce cardamom and cinnamon flavors. Starting with the processing method is an emerging flavor adjustment method, and many coffee people are still studying the details.

Sunburn coffee.

[Solarization]

Pour coffee cherries into a large sink, use buoyancy to pick out inferior beans, remove good fruits and dry them in the sun, and finally use a huller to knock out pectin from the peel.

Flavor description

Because it ferments together with the whole fruit, the fermentation flavor is most obvious when extracted.

Coffee washing.

[Washing Method]

The same method uses soaking water to remove the floating inferior beans, and then uses a machine to knock off the peel and pulp. The coffee beans are placed in a sink, fermented to dissolve pectin, and finally dried by a machine.

Flavor description

Compared with sun-dried beans, the flavor is fresher and cleaner.

Honey treatment is a compromise between sun and water.

[Honey Treatment]

The so-called "semi-sun method" and "semi-water washing method" can be regarded as a kind of honey treatment. Honey treatment is a compromise between the two. Before sun exposure, the peel is removed but the pulp and pectin layer are retained. After drying, the sticky layer and silver skin are removed by machine.

Flavor description

The pectin feels sticky like honey, which also makes the honey processing flavor sweeter.

Soak the green beans in oak barrels to absorb the oak barrel flavor.

There are many kinds of green bean processing methods in the world. Here is a new "seasoning" green bean creative processing method!

[Washed oak barrel fermentation]

The front end is like washing operation, except that the raw beans originally placed in the sink are soaked in oak barrels, so that the raw beans absorb the oak barrel flavor. (When it reaches the mass production stage, it is replaced by wood or alcohol.)

Flavor description

Flavors of candied fruit, brandy and toffee.

[Mango Puree Immersion Fermentation Method]

In the stage of putting raw beans in the tank, change to puree, affect the flavor of fermentation, can make raw beans increase floral, passion fruit, litchi and other tropical fruit flavor, of course, with the input of different types of fruit, there can also be different changes.

Flavor description

With tropical fruit flavours.