Coffee treatment | Tree dry treatment | introduction to the flavor and characteristics of tree dry coffee

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Tree dried fruit drying method

Some farmers deliberately let coffee berries naturally dry "dried on the tree" or "Tree Dry-Process" on trees-coming from beans harvested at a late stage, after the cherry has already dried on the tree. To put it simply, in the sunny season, let the coffee fruit bask in the purple-black dried fruit on the tree, harvest it and then use the general sun treatment.

Dried on the tree is common in Yemen and Brazil, and it has recently been found that beans in Bali in Indonesia use this technique of breaking branches without picking, making the coffee sweeter but less bright. At the same time, this will keep the coffee berries on the tree longer without fermenting, but only if the weather temperature is moderate and the coffee fruit (tree) is in shade. It is best not to do this in areas with low elevations and high temperatures, because coffee berries begin to ferment directly on the trees and affect the flavor quality of coffee.

The dried fruit on the tree, literally, is the fruit dried on the tree. When the coffee cherry is naturally dried on the tree, it not only fully absorbs the nutrients of the tree, but also absorbs a lot of sunlight, so the aroma, sweetness and flavor will be richer. However, the relative harvest time is reduced, and more fruit will fall when dried, so it becomes a more expensive boutique coffee. In this way, the dried fruit on the tree is not only sour and sweet, but also bitter and balanced. There will be some bitterness in the aftertaste, but the dried fruit on the tree itself has a unique taste, not only clean, but also great flavor.

What do you do with dried fruit coffee on the tree? What are the characteristics?

In the drying treatment of the tree, this method requires sufficient sun exposure so that the fruit can be evenly dried on the tree, and it must be harvested one by one by hand to ensure that each fruit harvested is dry enough. and can only harvest the fruit from the top of the tree to the middle of the tree, and the fruit below the middle of the tree cannot be used because of the lack of sunshine and the degree of dryness. There will be a lot of fruits that can not be used to be discarded or sold cheaply in fruit trees that are dried in oysters.

After harvest, there is also a scaffolding sun. The moisture and sweetness of these hand-harvested ripe brown fruits are still very uneven. Through the scaffolding sun, their moisture content is more uniform and their sweetness develops more completely.

In addition, since Ethiopia is considered by most people to be the origin of coffee, there are more than 4, 000 unnamed coffee varieties in Ethiopia, so when buying Ethiopian coffee beans, most of the varieties will be marked as Heirloom. Coffee beans are large and small, and the same batch of coffee beans will contain more than ten coffee varieties. Specific varieties can not be summed up as in Central and South America, but in recent years, a great progress has been made when the world-famous raw bean merchant Ninety Plus (or 90+) began to plan to plant a single variety of Yega Xuefei, which is called VARON (Variety variety + One single).

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