How to visually distinguish coffee beans are sun and washed? How about butterfly coffee?

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There are two common ways of solarization and washing:

1, sun exposure method: coffee fruit picked, pick out immature fruit and miscellaneous leaves, directly expose coffee fruit to sunlight for 2 to 3 weeks, dry after removing the shell, because pectin is still attached to the outside, so it will have pectin taste. The degree of solarization varies depending on the temperature and humidity of the dry environment. For example, Brazil's southern Minas region belongs to the savanna climate zone, with strong sun exposure, low fermentation degree and nutty flavor; while Latin America is not, most processes are highly fermented, full of fruit fragrance and wine fragrance. In addition, the use of mechanical drying of whole fruit drying is also known as solarization.

2. Washing method: The key point is that the coffee fruit is fermented after peeling, and the pectin is washed away with water after fermentation. One of the methods used is to remove the immature fruit and miscellaneous leaves after picking the coffee berries, remove the skin of the fruit, pick out the beans, then wash and soak the beans, so that the beans begin to ferment, allowing microorganisms and enzymes to decompose the ingredients of the beans, producing sour flavor. Water washing method can also be adopted dry fermentation method, without soaking, fermentation and then water to wash away the pectin. Fermented beans, and then to sun or drying coffee beans to avoid mildew. Coffee beans that are properly washed usually taste milder, and depending on the environment and fermentation conditions, may also have a fragrant flavor.

Flower butterfly: Flower butterfly has 40%-50% of the high-quality bloodline of rose summer, composed of three varieties of rose summer geisha, Kadulla Caturra and Catuai. It is planted in the Baru volcanic area of Poquet and grows in the volcanic area with an altitude of 1600 meters. The treatment plant adopts fine washing treatment. The special local microclimate of Panama leads to abundant rainfall in this area, and the temperature difference between day and night is large. In addition, the volcanic rock soil in the volcanic area, as well as careful harvesting and fine treatment, make this coffee outstanding in terms of thickness, acidity and flower fragrance.

Flower butterflies are washed, washed beans clean and clear flower fragrance, raw beans provided by the information is that the moisture content of beans is only 9.9%, so the baking plan is intended to be low temperature into the beans, and then small fire to speed up dehydration, and so on after the end of the dehydration stage open the stroke door and medium fire so that the Maillard reaction time is not too rapid. When the first explosion is most dense.