Processing procedure of African coffee beans Flavor distribution and characteristics of African coffee beans

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Regional Analysis of Coffee Bean species

Coffee production areas in the world are distributed to the south and north of the equator, also known as "coffee belts". There are more than 10 kinds of coffee beans produced between coffee belts, but there are only two kinds of coffee beans, Arabica beans and Robota beans.

Before the early coffee became popular, Robota beans, which were widely grown in Asia, were more popular because of the limited channels to obtain good coffee beans. This kind of beans are generally grown at lower elevations. Due to the influence of climate, beans are low in fat and sugar, and taste is bitter and strong, without much flavor change and characteristics.

Another kind of Arabica bean, grown at high altitudes, is the vast majority of fine African coffee beans on the market, because it is located at higher elevations, grows slowly, and can develop beans with a sound flavor. therefore, Arabica beans are sweet, soft and fruity, and are loved by coffee people.

Although the common coffee beans can be divided into the above two categories and their characteristics are summarized, in fact, the flavor of African coffee beans is affected not only by altitude, but also by soil, monsoon, climate change and so on. therefore, the flavor of each country and manor that produces coffee beans is different, you can first use the world map to find your favorite bean flavor. If you are interested in further studying the beans produced by different estates in the country, it will be more efficient to find your own coffee.

The processing of African coffee beans can also affect the flavor.

1 sun exposure method

In the oldest and convenient way, the raw coffee beans with skin and meat are naturally dried in the natural sun, so the flavor is rich and wild.

2 washing method

At present, the most common method of raw bean treatment is to remove the pulp of coffee beans and put the pectin seeds with pectin into a fermentation tank to remove pectin by fermentation. after fermentation, the beans are washed and then dried, because the acid will seep into the raw beans in the process, so the sour taste of the beans washed in water will be heavier and the flavor will be cleaner.

3 half-sun method

The traditional sun drying method is improved to remove the pulp of coffee beans and leave pectin for the sun, so the flavor is so stronger than that without sun exposure.

4 semi-washing method

This is one of the few methods used, the difference is that semi-washing removes pectin mechanically, so the flavor is less sour and tastes between sun-dried beans and water-washed beans.

When you drink coffee, you can pay attention to the five indicators of "aroma", "sweetness", "acidity", "bitterness" and "aftertaste" of a cup of coffee to judge the characteristics of your preference for coffee. You can also look for coffee flavor wheel charts on the Internet. Try what flavor you drink while drinking, and slowly improve your taste!