Raisin treatment, orange honey treatment, carbon dioxide yeast treatment that you don't know.

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Raisin treatment, orange honey treatment, carbon dioxide yeast treatment?

Coffee goes through different stages:

Coffee fruit (Coffee cherries) → with shell beans (Parchment) → raw beans (Green been) → coffee beans → coffee powder

This corresponds to a series of different processes:

Picking → Wet treatment → dry treatment → Baking → Grinding

[orange honey treatment] orange honey

This is derived from the traditional method of honey treatment.

Fully ripe fruit is picked, selected and removed, which is the same as washing, but the special feature is that a certain amount of pulp juice is left when the pulp is removed, and then dried in the sun bed, and the pulp is left on the "parchment". Leaving a certain amount of juice creates a brighter flavor for the coffee.

[carbon dioxide yeast method]:

Fermentation in an environment with low oxygen concentration can reduce the rate of sugar decomposition in pectin, thus avoiding the acidity of alcohol. Therefore, after injecting carbon dioxide, the fermentation time can be extended to nearly three days, even if it does not produce a dry taste or the taste of acetic acid. Sealed containers can help produce more aroma, and coffee can have more floral flavor. Studies have shown that when it is fermented at low temperature, 4mur8 °C will bring more complex acidity to the coffee, while if you want to achieve more sweetness, it can be fermented at a slightly higher temperature, that is, 18 Mel 20 °C.