What are the common ways to handle raw coffee beans? What is the difference between solarization and washing? Coffee-producing country

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What are the common ways to handle raw coffee beans? What is the difference between solarization and washing? What is the grading system of raw beans in large coffee-producing countries?

1. Grading: the seeds are taken out and then screened and graded. Guatemala, Costa Rica and other countries are rated according to the planting height, more than 4500 feet above sea level is the highest "extremely hard bean" (SHB). Colombia, Kenya and New Guinea are graded by particle size, with larger and higher grades (with the exception of Kenyan beans). In addition, some producing countries are divided into levels 1 to 5 according to the ratio of defects and the size of coffee beans. The higher the series, the more flaws. It is worth mentioning that there is no inevitable relationship between the size and quality of coffee beans. Yemeni mocha appears to be malnourished, but it has a strong fruity aroma. There is a different kind of "Peaberry" in the grading process that is worth introducing. Normally, each coffee fruit contains two flat seeds, but 5% to 10% of the fruits contain only one seed and have a lovely oval shape. the industry believes that this kind of round beans absorb the nutrients of the two seeds alone, and the flavor is stronger than flat beans, so some producing countries especially pick out small round beans to sell separately. Adzuki beans have recently become a hot item in the American boutique coffee industry.

Coffee grading is usually based on defect rate, bean size, altitude, raw bean density, treatment standards, and so on.

Due to historical reasons, trade interests, climate and topography and other factors, each country's producing areas can not be evaluated and classified according to a unified standard or simply on the basis of altitude. Nor can we compare a certain level of one country with that of another country.

The 12 main countries of origin of coffee, different classification and classification standards:

NO.1 Brazil

Brazil Santos NY.2 FC

Country + producing area (port) + graded name + cup test quality

-grading according to defect rate

two。 Transport: raw beans are properly treated and graded, and can not be exported in a hurry. Experienced coffee farmers will let raw beans "rest" in the warehouse for a month or two, so that the humidity of raw beans can be adjusted to about 10% to 12% before release, because the water content of raw beans is in this range, the quality is the most stable, beyond or below this percentage, raw beans are not easy to survive for a long time.

3. Treatment: the coffee we drink is a drink made by roasting coffee seeds. How to take out the seeds of coffee fruit, this process is called "processing", which can be divided into three kinds: washing method, sun washing method and semi-washing method. The flavor of coffee is deeply affected by the way of treatment. generally speaking, the coffee washed by water has a bright and clean taste and a strong sour taste, but the consistency is slightly lower. The flavor of the solarization method is numerous and miscellaneous, with the taste of the sun, the fruit flavor is very strong, and the consistency is better than that of washing, but the bean appearance is not good. As for the semi-washing rule, it has the characteristics of both the first two ways. At present, the most widely used method is washing.

NO.2 Colombia

-graded according to the size of legumes

Grade Grade

Supamo SC-18 Supremo Sc-18

Supamo SC-17/18 Supremo Sc-17/18

Select the European standard 10% Excelso EP10%

Select high-quality Excelso UGQ

NO.3 Guatemala

-classified by altitude

Grade Quality altitude Altitude

SHB extremely hard beans Strictly Hard Bean (SHB) 1600 / 1700 metres

Excellent hard bean Fancy Hard Bean 1500 / 1600 metres

Hard bean Hard Bean (HB) 1200 / 1400 metres

Semi-hard bean Semi Hard Bean (SH) 1100 / 1200 metres

Extra high quality water washed bean Extra Prime (EP) 900 / 1100 metres

High quality washed beans Prime Washed 600 / 900metres

Special quality water washed beans Extra Good Washed 700,850metres

Good quality water washed beans Good Washed 700metres

Classification according to defect rate

American standard USP

US preparation

European standard EP

Euro preparation

The best standard GP

Gourmet preparation

Many countries have USP, EP and GP standards, and USP\ EP is relatively more common. European and American standards are based on the specific requirements for the defects or items of raw beans. Generally speaking, the EP standard is higher than the USP standard.

The meaning and rules of the name of raw coffee beans in Guatemala:

Guatemala SHB EP Huehuetenango

Country + altitude level + grading name + producing area

NO.4 Costa Rica

-grading by defect

American standard USP US Preparation

European standard EP European Preparation

-graded by density

SHB extremely hard bean Strictly hard bean from 1200-1650 m

HB hard bean Hard bean from 800m-1100m

The meaning and rules of the name of Costa Rican coffee raw bean:

Costa Rica Tarrazu SHB EP Red Honey

Country + producing area + graded name + treatment method

NO. 5 Ethiopia

-grading according to defect rate

Grade Grade defect score Defects

1 0-3

2 4-12

3 13-25

4 25-45

5 46-100

6 101-153

The meaning and rules of the name of raw coffee beans in Ethiopia:

Ethiopia Yirgacheffee G5

Country + producing area + graded name

UGQ=Usual Good Quality

NO. 6 Kenya

-washing

Level details

PB Doudou Peaberries

AA sieve: 17, 18 mesh = 7.2mm

AB sieve: 15,16 mesh = 6.6mm

C screen: 14, 15 mesh

E elephant bean Elephant

Coffee beans screened out during processing are usually defective and are called "ears". This category also contains some large round beans.

Light beans screened by TT from AA and AB grades

T is less than TT, many fragments. It is a light bean screened by airflow from Class C.

UG unrated: none of the beans meet any of the official criteria

-in the sun

Mitchell 39% buni

MH

ML

The meaning and rules of the classic name of Kenyan raw bean:

Kenya AA FAQ

Country + graded name + cup test quality

10 cup test grades in Kenya:

Fine,Good, Fairto Good, Fairto Average Quality (FAQ), Fair,Poor to Fair, Finally Poor

Among them, FAQ is the most common.

NO.7 Tanzania

-classified by altitude

Level details

AA at least 90% 18 mesh

8-10% 17 mesh at most

Up to 2% 15 mesh

An at least 90% 15bat 6 mesh

Up to 2% 14 mesh

B at least 90% 15bat 6 mesh

C at least 90% 14 mesh

Up to 10% 13 mesh

PB at least 90% 14 mesh

Up to 5% floating beans

AF at least 90% 17 mesh

No more than 8-10% 15 stroke 6 mesh

Up to 2% 14 mesh

TT at least 90% 15x6 mesh

Up to 10% 14 mesh

E at least 90% 18 mesh

At most 10% less than 18 mesh

Nothing less than 15 mesh

-grading according to defect rate

American standard USP

US preparation

European standard EP

Euro preparation

The best standard GP

Gourmet preparation

NO.8 Indonesia

-grading according to defect rate

Grade Grade standard

Total defects of G1 Grade 1 are less than 11

G2 Grade 2 total defects are greater than 12 and less than 25

G3 Grade 3 total defects are greater than 26 and less than 44

G4a Grade 4a total defects are greater than 45 and less than 60

G4B Grade 4b total defects are greater than 61 and less than 80

G5 Grade 5 total defects are greater than 81 and less than 150

G6 Grade 6 total defects greater than 151and less than 225th

-the commonly used abbreviations in the export of raw coffee beans in Indonesia are:

Coffee category:

R=Robusta Robusta, A=Arabica Arabica

Handling method:

WP=WetProcessed wet shelling method

DP=DryProcessed dry treatment / solarization

AP= AfterPolished polishing (polishing and removing silver skin)

Manual selection and classification of defective beans:

D _ hand P (second hand selection, Double Picked)

TCMP (three hand selections, Triple pick)

Robusta

Washing Robusta is divided into:

EK1 (Dutch: Eerst Kwaliteit Elementary)

GB (Dutch: Gewone Bereiding minimalist standard)

OIB (Dutch: Oost Indische Bereiding East Indian Standard)

WIB (Dutch: West Indische Bereiding West Indian Standard)

The meaning and rules of the name of raw coffee beans in Indonesia:

Indonesia WIB

Indonesia G1

Country + graded name

WIB is the most common and the highest standard.

NO.9 Vietnam

-graded according to the size of legumes

Grade Grade legume size Screen size

G2 standard, no polishing

G2 standard, unpolished

90% SC13+

G2 standard, polished

G2 standard, polished

90% SC13+

G1 Sc-16 polishing

G1 Sc-16 polished

90% SC16+

G1 Sc-18 polishing

G1 Sc-18 polished

90% SC18+

The meaning and rules of the name of Vietnamese coffee raw bean:

Vietnam G2 Standard Polished

Country + graded name

NO.10 Papua New Guinea

-grading by defect

Grade Grade legume size Screen Size

AA > 18

A 17

AB > 16 (50%)

> 17 (50%)

B > 16

C > 15

PB 11-14s

X mixed

E > 19

PSC > 15mm

Y1 mixed

Y2 mixed

T mixed

(for Arabica only)

The meaning and rules of the name of raw coffee beans in Papua New Guinea:

PNG Plantation Y

Country + planting type + grading name

In Papua New Guinea

Plantation (plantation) and Large Estates (large manor) account for 25% of the national output.

Small and medium-sized farms (Holdings or Blocks) with a size of 10-20 hectares account for 10% of the output.

In PNG, there are 76 registered plantations and estates.

NO. 11 El Salvador

-classified by altitude

Central standard Central Standard CS 500900 meters

Highland growth High Grown HG 900-1200 meters

Extremely high altitude growth Strictly High Grown SHG > 1200 meters

-grading according to defect rate

American standard USP

US preparation

European standard EPEuro preparation

The meaning and rules of the name of raw coffee beans in El Salvador:

El Salvator SHG EP

Country + graded name + defect standard

NO. 12 Honduras

-classified by altitude

SHG extremely high altitude growth Strictly High Grown Over 1500 m

HG Highland growth High Grown from 1000 to 1500 m

CS central standard Central Standard Under 1000 m

-grading according to defect rate

American standard USP

US preparation

European standard EPEuro preparation

The meaning and rules of the name of coffee raw bean in Honduras:

Honduras SHG EP

Country + altitude level + defect standard

How to wash raw beans?

The so-called washing method means that the coffee fruit is picked immediately when it turns red, the hard peel is removed by machine, the sticky berries are exposed, and then thrown into the pool to ferment. In about a day or two, the bacteria will eat most of the pulp attached to the seeds. The whole fermentation process needs to be monitored by veterans. If it goes too far, it will destroy the quality of coffee beans. After the berries are removed by fermentation, rinse the residual pulp attached to the seeds with clean water. At this time, the seeds have been taken out, and then the drying process, it is best to lay the ground for the sun to dry, the flavor is better, but if it rains, it can also be dried by machine, but the temperature should be controlled. Dry and then polish. Generally speaking, washed beans are bluish green, beautiful, and have a clear and bright sour taste. Guatemalan, Colombian, Blue Mountain, Kona, Kenya, Java and Panama coffee are all washed beans. Water washing is adopted in Latin America except Brazil.

The rule of solarization is to take red fruits to dry directly in the forced peeling and shelling. In this way, beans are often defective and not very beautiful. The appearance of the common foreign body or stone bean appearance of the sun-dried beans is more incomplete, the flavor of the beans treated by this method is more complex, with the taste of the sun, the fruit flavor is very strong, and the consistency is better than the washing method, but the bean phase is not good. General Brazilian beans as well as Manning and mocha are typical sun-treated beans.

Let's talk about late harvest (natural solarization). This method is the oldest way to get seeds, and it is easier than washing. Wash the fruit and pick it when it turns red, ignore the natural sun rule, continue to make the fruit purple and black, and finally fall off on its own, then spread the fruit in the sun for a few weeks, and then remove the seeds naturally after the pulp is dry. then use machine or manual grinding to remove the stiff pulp to remove the seed. The focus of late harvest is to let the seeds fully absorb the aroma and sweetness of the pulp, and then after exposure, the flavor is more complex than water-washed beans, and the consistency is better. Yemeni mocha, Ethiopian Hara, and some Brazilian manor beans all fall under this method. Finally, the semi-washing method. The first step is the same as washing. The fruit is picked when it turns red, but it is not thrown into the fermentation pool. Instead, the peel is removed by a machine, the berries are spread on the ground, dried and then moistened, and the dried flesh is ground with a special machine to remove the seeds. Most of Mantlin in Indonesia adopts semi-washing method. Brazil has also begun to use semi-washing in recent years, which is the only one in the world that has both sun exposure. The country of production of these three treatments: water washing and semi-washing.