The reason why sun-cured coffee beans become the mainstream of high-quality coffee _ brand recommendation of sun-dried coffee beans

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It is believed that the sun-dried coffee beans will be the key to the fine coffee in the future.

The sun treatment method saves water resources.

The sun-dried beans are full of flavor.

●, what is tanned coffee?

For those who do not know about sun-baked coffee, please do not be ashamed of yourself, and those who know about sun-baked coffee should not be pretentious. The main reason is that there are too many words to describe the sun in the coffee market, which confuses us. "Pulped Natural" (peeling and sunbathing), "Honey Coffee" (honey-treated coffee), "Dry-Milled" dry planing) and "Semi-washed" (semi-washing) are just the tip of the iceberg of raw bean processing, and the author finds that coffee practitioners now often understand these concepts and use them inaccurately.

In short, "Natural Coffee", that is, sun-treated coffee, means that the berries are tanned, or the pulp (peel) is removed for sunburn. On the contrary, water washing is the use of water to peel coffee berries, fermentation, pectin and other supply and demand to make coffee beans. So there is a big difference between tanning and washing.

● can save water resources compared with water washing.

One of the best reasons why I like tanned coffee is that there is very little water for sun treatment. The water washing method uses at least 10 kilograms of water per kilogram of raw beans, while the sun uses at most 1 kilogram of water per kilogram. You can imagine that all the raw bean processing plants are washing raw beans, then this is really a disaster for the earth's water resources.

Considering that 85% of the world's raw bean processing plants are still in a state of water shortage but have to use water washing to process raw beans, there is no advanced science and technology to support it. Few coffee buyers and roasters have come to help these farmers upgrade their equipment. Therefore, this is one of the reasons why the author likes tanning.

● is still arguing today.

There are different opinions on the methods of treating raw beans in the sun, and of course, it is not that simple to get the final answer. Is it washed or not? In the sun or not in the sun? If you dig deeper, you can find that there are many "grey areas".

Geoff Watts, founder of intellectual Coffee, made a good statement about this debate on his official blog, but now this article has been taken off the shelves. His main point is that "as a boutique coffee industry, sun treatment may not be what we should advocate at this stage."

The author believes that the biggest problem between sun drying and washing is the consistency of raw bean quality. due to a variety of external environmental effects, the quality of sun-dried beans can not be maintained "consistent". Geoff Watts says so because he doesn't want to swallow boutique coffee, a fickle market feature, in order to satisfy "coffee fanatics" and put coffee farmers in dire straits, ignoring the dangers of farmers.

Different viewpoints ask questions from different angles. Those enthusiastic coffee lovers who advocate tanning are like stubborn upstarts in fur, regardless of the life or death of your coffee farmers. However, the lack of water resources has become a fatal problem in coffee producing countries, and tanning is a good solution. Therefore, what is said in public is reasonable, and what the mother-in-law says is reasonable.

The flavor of ● sun-cured coffee beans is really good

In a seminar held in 2015, Dr. Flavio Borem gave a wonderful lecture on tanning, pointing out that if done properly, tanned coffee is really delicious.

Sun-tanned coffee is not that unusual on the market, but only a few cup testers and buyers evaluate it. Here are some professionals' understandings of tanned coffee:

Ryan Ahn from Gastrograph: "it is drying coffee with high fruit quality, mellow thickness, balance, harmony, subtle differences in origin and tree species, Ruyi appreciation and full flavor."

Kenneth Davids from Coffeereview: "fermented brandy fruit, sweet and sour berries, dark chocolate, more quiet and fruity."

Kenneth Davids from Coffeereview: "Sweet and spicy, has all the characteristics of washing, but full of chocolate flavor, the secret of honey treatment is that it is very sweet."

Conclusion

According to the current development of boutique coffee industry, sun-cured coffee should have a future. The coffee indecent industry supports the source processing plant financially and technically to improve the sun-drying process system and introduce better and more balanced sun-cured coffee.

Brand recommendation of ● sun-cured coffee beans

Qianjie Coffee freshly roasted single-product sun-baked coffee beans-such as Sun Yega Chevrolet and Sun West Dharma Coffee are fully guaranteed in brand and quality and are suitable for brewing in a variety of utensils. And more importantly, the performance-to-price ratio is extremely high, a bag of half a pound 227 grams, the price is only 70-90 yuan. According to the calculation of 200ml per cup of coffee and the ratio of powder to water at 1:15, 15 cups of fine coffee can be made in a bag, and each cup of coffee only costs about 5 or 6 yuan, which is very cost-effective for cafes to sell dozens of yuan a cup.

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