How does washing coffee beans make coffee have different flavor description of different treatments of sun and water?

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Traditional solarization

The natural treatment process is quite laborious. The hand-harvested high-sugar cherries should be placed in the African viaduct in the sun for about 10 days, and then placed in the plastic cloth-covered greenhouse to create more direct heat and continue to dry. or the harvested coffee cherries are placed directly in their own courtyard for sun drying until the water content reaches 11.5%.

Water washing

If you usually pay attention to the treatment of washed coffee beans, you will find that many fine coffee actually use the method of washing coffee beans. Water washing is a technology invented by the Dutch in the 18th century. it is suitable for rainy areas. although the process is quite tedious, it is a common method of raw bean treatment at present.

Put the harvested fruit in a water tank and soak for about 24 hours. At this time, ripe fruit will sink, while immature and overripe fruit will float up and can be removed.

Second, remove the pulp.

Use a machine to remove the peel and pulp, leaving only coffee beans wrapped in endocarp. At this time, there is a layer of mucous membrane on the outside of the beans, and the process of washing is to wash this layer of mucous membrane.

3. Fermentation

The adhesion of the mucous membrane is very strong and is not easy to remove. It must be placed in the tank for about 18-36 hours to ferment and decompose the mucous membrane. There are two methods of fermentation, namely wet fermentation and dry fermentation, as the name implies, the former adds water, the latter does not add water. In the process of fermentation, the seed and internal pulp will produce special changes, which is one of the steps that most affect the flavor of coffee. Some farms add hot water or enzymes to speed up fermentation, which has a negative impact on the quality of coffee beans and is not popular with selected coffee lovers.

4. Washing

Farms that use the washing method must build washing ponds and be able to introduce an endless supply of running water. During the treatment, the fermented beans are put into the pool and passed back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean.

There are many ways to treat coffee beans, which will affect the aroma of coffee. Here are two common ways of tanning and washing:

1. Sun method: after the coffee fruit is picked, pick out the immature fruit and miscellaneous leaves, directly expose the coffee fruit to the sun for 3 weeks, and remove the shell after drying. Because the pectin is still attached to the outside, it will have a pectin flavor. The fermentation degree of the solarization method will vary according to the temperature and humidity of the dry environment. Lin Zhe-hao said that South Minas in Brazil is a tropical steppe climate zone, with strong sun exposure, low fermentation and nutty flavor, while Latin America is not, most processes are highly fermented, full of fruity and wine aromas. In addition, the use of mechanical drying of whole fruit drying is also called solarization.

2. Washing method: the key point of washing coffee beans is that the coffee fruit is fermented after peeling, and the pectin is washed with water after fermentation. One of the treatment methods used is that after the coffee fruit is picked, the immature fruit and miscellaneous leaves are removed, the outer skin of the fruit is removed, the beans are picked out, and then the beans are washed and soaked, so that the beans begin to ferment, allowing microorganisms and enzymes to decompose the components of the beans and produce sour flavors. The water washing method can also be a dry fermentation method without soaking, and then wash off the pectin with water after fermentation. After fermentation, the beans are then insolated or dried to prevent coffee beans from getting moldy. Properly washed coffee beans usually taste mild and may have a wine flavor, depending on the environment and fermentation.

After the processing of coffee beans, first pick out defective beans, leaving intact coffee beans, and then after varying degrees of baking, will eventually be able to have ever-changing flavor and taste. The subtle differences in each step between coffee production and brewing will affect the quality and flavor of coffee, which is why the world of coffee is so profound and fascinating.

Sun sun Huakui VS washing Huakui

Two different [raw bean] treatment methods:

Natural solarization (African drying bed):

Spread the coffee fruit directly on the cement floor or on the drying rack in order to make the coffee dry and easy to store. It usually depends on the weather, and the drying time is about 2-4 weeks.

Coffee usually used for commercial purposes will be dried on the cement floor. Keep rolling the coffee fruit in time so that the back of the coffee is heated evenly, which is good for drying, and at the same time, it also avoids mildew caused by the bottom touching the ground for too long.

Hand-selected fruits and coffee beans used to make boutique products are treated in the sun with African Bed (African drying bed). Coffee fruits are sunbathed on transparent beds with mesh, and the thickness of the shelves varies according to local conditions.

Washed complete washing method:

The peel, pulp and mucous membrane are removed by washing and fermentation. the treatment plant that uses the washing method must rely on the water source, build a washing pool, and be able to introduce an endless supply of live water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean.

After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to be mellow, moldy and rotten.

Because of the shortage of water resources in Africa, water washing plants in many producing areas directly purchase freshly picked coffee cherries from different nearby villages or planting areas for unified treatment.