Sun coffee beans ten questions ten answers_Sun coffee beans advantages and trends_Sun coffee beans good?

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● asked

So the first question is, can you tell me about the treatment of coffee beans in sun-cured coffee? (in a way that ordinary people can understand)

Answer

Of course, I always do. But if I use wine or other drinks as an analogy, it is somewhat similar, but not quite accurate, but the distinction between the treatment method is indeed similar to that of wine, which is distinguished from the situation of peeling. Take white wine, for example, its fermentation method is full peeling, but also through precipitation and filtration to remove the tannin flavor, just like sun-cured coffee, after weeks of exposure, its peel and coffee beans become easy to separate, but the sugar of its flesh remains in the coffee beans. If you wash coffee beans, you can't keep the flavor of these fruits in it.

● asked

Like you said, the sun-dried coffee beans absorb all the essence of the flesh?

Answer

Yeah, that's what I'm saying.

● asked

Is there nothing to discuss except the flavor of sun-tanned coffee?

Answer

I think we have been standing at the forefront of sun-dried coffee beans, and have been thinking about what sun-cured coffee is and how to make it up to the next floor. I think the way we think about tanned coffee has been in its infancy. There has been no change in the way coffee is handled over the years. On the other hand, the washed coffee has undergone a subversive change. Constantly updated equipment, machine tools and even technology can be seen in the past 60 to 70 years. And sun-tanned coffee is still the same, has been using the ancestral technology. So then we will discuss and think more about how to improve the sun-cured coffee and how to change it to make the sun-cured coffee beans better than they are today.

● asked

Sun-cured coffee as a low-labor way to deal with coffee beans, will you have more opportunities to exchange views with growers to improve the quality of coffee beans?

Answer

Sun treatment is undoubtedly the lowest cost treatment. We (Counter Culture) have this project in Ethiopia. We work in a sizeable field with 18 growers, and we complex to find the best coffee beans in order to form the final perfect product. No matter how big your estate is, the operating cost of sun-tanned coffee is quite low, because you don't need to build fermentation tanks, sinks, and all kinds of machinery like washing coffee. Without the help of machinery, manual operation, natural hard work, how to always ensure excellent quality, is a difficult problem. That's why it's easier to learn than to master. However, because buyers are becoming more and more picky, it challenges every producer of sun-cured coffee. There is not much sun-drying coffee that persists.

● asked

The following question may show my ignorance of coffee, but I still hope you can answer my questions. Well, my understanding is that fermentation has very little effect on the flavor of sun-cured coffee. Isn't that right?

Answer

You should know that the sun-dried coffee beans have entered the fermentation process the moment they are picked. When you think about this, put yourself in the coffee beans and think about what happened to your body the moment you were picked. Then you will find that the real problem is the inconsistency in the degree of fermentation of sun-cured coffee beans, so how do we deal with this inconsistency? Let's go back to the wine, we know that the red wine has a strong tannin flavor because the process does not filter too much, maintaining the original flavor of the grape. But some people say that red wine is good and some people say it is bad, so where is the best balance of sun-cured coffee?

● asked

Can sun-cured coffee continue to adapt to the general trend in the future?

Answer

I believe colleagues who make sun-cured coffee know that there is no high-quality sun-cured coffee on the map at all. You can't find it even if you want to, because some sun-tanned coffee processes in some countries are forbidden. For this reason, suntan coffee is taken for granted as low-quality coffee. Therefore, in order to make their country's coffee sell at a high price and maximize the income of growers, these countries usually have a series of laws and regulations prohibiting sun-drying coffee. Rwanda and Burundi are good examples. At that time, we made tanned coffee in these two countries, but when it came to the final step of export, we were given "special treatment". Before we made these sun-tanned coffee, we all got a verbal promise to allow it to be exported, but in the end we were shut out. In fact, it is not only the government agencies of these two countries that are worried about this kind of behavior, but also many coffee exporters. So you're asking me about trends? Take care of the interests of the sun will be a trend.

● asked

So is there any sign that sun-cured coffee will regain its status in those days?

Answer

Yes, there is. But it's hard to say.

● asked

Do you think people who drink boutique coffee can identify high-quality coffee and lead to more coffee sales, or is this not a factor driving sales?

Answer

Personally, I think quality is a factor affecting sales, but sun-tanned and washed coffee are also increasingly polarized. But to some extent, we need to see it twice. We see benefits from differentiation. First of all, let's talk about my experience in boutique coffee. When I am interested in boutique coffee, I have to start with the impact of a sun-cured coffee bean on my taste buds. Its different from ordinary coffee and outstanding flavor deeply attracted me, instantly felt in heaven and issued a "aha" sigh. When I got back to earth, I began to ask, "I feel that there is an extraordinary experience in this bean. I can't understand whether it is created by God or delicious on earth." With such a question, I communicated with the buyer, went to the field and did a cup test. I stepped on this pit for 15 years, just to make it better. In my impression, the quality of coffee beans seen on the market is uneven, mostly from the middle to the lower. It is for this reason that it gives me a lot of motivation to improve the quality of sun-cured coffee.

The water content of good sun-cured coffee and raw beans is about 12%.

● asked

So do you think your mission is to improve the quality of tanned coffee?

Answer

Today, I will tell you that our work has always been efficient, and has been using scientific cultivation techniques and treatment techniques. We have our own set of scientific theories to try to find the best way to improve the quality of sun-cured coffee. I admit that a considerable part of the quality of today's sun-cured coffee is not as good as it should be. But I don't agree with people's generalization that our tanned coffee doesn't taste as good as other coffees. For me, I am glad that there is still a lot of room for improvement in tanning coffee. From the point of view of drying coffee on a front-line working day, I know how high our quality is. Generally speaking, there is still a gap between us and washed coffee. If you ask me what my future will be, I will certainly tell you that I will be at a disadvantage for quite a long time. But in the past two years, I have seen that the sun-cured coffee produced by my growers tends to be more uniform in quality compared to the washed coffee beans on the same estate. I believe this is a new milestone for Counter Culture, which we have never imagined. I believe that one day the quality of our tanned coffee is comparable to that of our washed coffee.

● asked

Young man, you have a good ideal.

Answer

With Piaorou, you are so confident.

● asked

Is the flavor of sun-cured coffee beans also affected by the geographical environment?

Answer

Right

● asked

Come and tell us about the flavor of different environments.

Answer

Yes. One more thing I will say later today is that all of our purchases of the sun are from Africa. It's not because the climate is different from the rest of the world. Because I like a little bit of sour coffee from Africa. What I must revisit is the high-quality coffee I am looking for. It must be a coffee with a balance of sour and sweet taste.

● asked

So you've been looking for these sweet and sour balanced beans in Africa?

Answer

Yeah

Now I want to talk to you about the impact of sun-cured coffee on the environment. Industrial water is getting more and more attention. from this point of view, do you see the hope of increasing the production of sun-cured coffee?

That's a good question. It's hard to answer. If you buy Brazilian beans, most of them are full of sun beans. But if people only drink water to wash Brazil beans in the future, it will be a terrible thing. You know, semi-washed coffee is becoming popular in Brazil. In that case, you know, industrial water is amazing. But my experience tells me that washing coffee actually uses more water when passing through the sink to distinguish raw and cooked beans, and there is not much water involved in other links. But that's a good question.

People pay more and more attention to the environment. Will this concern cause people to start using sun fermentation? Or washing is a trivial problem for the environment.

To tell you the truth, if you really care about the environment, tanning is your only choice. What I saw in Ethiopia was that in this water-poor country (there is actually no clean water), water has to be filtered before it can be used. If I stir-fried beans, I will not treat washed beans differently and try my best to caramel. But for raw beans, I will encourage the production of more sun-dried beans. From the perspective of environmental protection.

● asked

You make tanned coffee like this. Aren't you afraid of sales? Do consumers buy coffee with a single treatment?

Answer

For me, tanned coffee is the biggest project I have ever done at counter culture. For me, it is to make a single product that makes our tanned coffee top-notch. I think I have a good command of the heat of coffee roasting. I don't appreciate or comment on other people's baking. There is still a long way to go about the competition between the sun and water washing. 90% of our coffee beans are washed, but I believe I can increase the proportion of sun-dried beans. The eyes of the masses are discerning, and my responsibility is to improve the quality of sun-dried beans.

● asked

Do you see a trend of improvement in the quality of sun-cured coffee? Is it a slow improvement or no improvement? As a matter of fact, we have been working hard to improve, but have we not seen such a considerable effect?

Answer

I don't think I've ever found the right way to produce unparalleled coffee beans, even in any country. I think Counter Culture has done a good job. We don't need to find all the answers. But we have to make sure that the sun we present is no less than the water washing we present to you, cup to cup, I believe that whether it is washing or sun exposure, the needs of our customers are neck and neck, this is our goal. For me, tanned coffee can only be made in second place until it reaches the level of washed coffee. I work with growers to find better ways to deal with the sun and to be more efficient. You ask me if I'm worth it, and I'll answer that I love so I'm here. The process of sun-drying coffee is relatively heavy, and because it has to be dried for several weeks, it takes a long time to occupy a lot of area. But on the day of the harvest, it is like accomplishing the mission assigned to me by my customers. I try my best to get the best sun exposure. Customer satisfaction motivates me to increase the output of sun exposure. Again, I love the sun, so I am doing the sun.

● asked

What do you think of a saying in sun coffee that the taste of sun coffee is disorganized and its quality will never be up to standard?

Answer

I don't think the sun tastes good either. I think this is a big challenge for me, because all the people are already experimenting in the field. If you see me start the fermentation process as soon as I pick the coffee, you may say that I am unprofessional. I don't care what you say, because my tanning coffee begins to ferment as soon as I pick it. It has been mentioned in my coffee that altitude is used to increase the acidity of coffee. Coffee beans manufactured at the level of industrialization can not achieve our desired taste. And over the years, the cup test score is not high. And for this reason, we have not lowered the scoring standard for tanned 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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