The most complete coffee beans are picked from trees to roasted and matured, washed, sunburned in Brazil, etc.

After the planting and harvest of the manor, the next step is the most important step in addition to the variety and planting land: "post-harvest treatment". At present, most of the treatment methods are mainly sun exposure, semi-washing, water washing, and there are several special treatment methods: honey treatment, in vivo treatment, and so on. There are also many people sharing these treatments on the Internet, and how I write them is more or less the same, but my preference for the treatment is also different. In addition to writing down the treatment according to my own humble opinions, I will add some of my own ideas. If these ideas are biased, please give me some advice.

But the first thing you will experience before treatment is to actually select the ripe fruit; there are two methods: first, use color distinction: usually the ripe fruit will be characterized by red skin, at this time, most of the sugar in the pectin layer has infiltrated into the fruit, which will greatly increase the sweetness and aroma of the fruit. In contrast, if the fruit is not ripe, it will contain a lot of chlorogenic acid and high concentration of citric acid, which will add sour taste to the coffee fruit.

Second, throw all the picked fruits into the sink: ripe and soon-to-ripe fruits will sink to the bottom of the water, while immature and bad fruits will float, but sometimes a large number of ripe fruits will be found under the sink. So when using this method, you should still pay attention to the condition under the sink with color.

Solarization:

It is usually used in countries where water is scarce, but in recent years it has been used by some manors in pursuit of special flavor because of its unique flavor. After selecting the ripe fruit, spread it in the bean drying farm for natural drying, turn the coffee beans at any time to avoid mildew caused by partial damp, and the time depends on the climate, about two to four weeks after the water content of the fruit is reduced to less than 12% and hardened, then use a sheller to remove the dried flesh and sheep skin, and remove the coffee beans. This treatment is most afraid of mildew caused by rain and moisture, and it needs to be moved indoors every night to avoid excessive moisture.

The author likes the flavor of this kind of treatment very much. Although I have drunk the horrible flavor of overfermentation, it is really fascinating in the case of moderate fermentation. Sun-exclusive berries and wine flavors can give them a very beautiful flavor no matter what cooking method is used, but there is a miscellaneous flavor that is easy to show, which tests the ability of bakers and bar players.

Half-sun method: divided into Brazilian half-sun, mechanical half-sun

Brazil half-sun: after picking out ripe fruit, sift out pectin-containing pods There is no need to ferment and move to the outdoor bean drying farm. Because of the dry climate in Brazil, the pectin will harden in about a day. During this period, the pods need to be turned over to avoid moisture regain and stink. The pods can reach a certain degree of dehydration in about two to three days. The water content is further dried by using a dryer to reduce the water content to 10.5% 12%. The beans are further matured in dozens of days of storage, and the sheep skin is ground before export, and the coffee beans are graded.

Mechanical half-sun: use areas where water resources are scarce and moisture is heavy. After picking out the ripe fruit, sift out the pectin-containing pods, pour them directly into the pectin scraper, take out the smooth pods, and then expose them outdoors until the water content is reduced to 12%.

Under the suitable degree of sun exposure, the author also likes the taste of this kind of treatment, which has a little sun smell, which gives more layers to the aroma of berries and the sweetness of coffee beans; but if it is not handled well, too much sun exposure makes the moisture content too low or the sun time is not enough to make the water content too high, sweetness and sun smell will cause a very high drop in the overall ratio.

Washing method: general washing, Kenyan washing, Luanda washing

Water washing method can make coffee raw beans beautiful color, good appearance and high quality; sour flavor and brightness are better, but the water cost is very high, so it is not suitable in some countries with backward water resources.

General washing method: after selecting the ripe fruit, move it to the pulp screening machine, followed by the most important water washing and fermentation treatment to remove the pectin layer; the causal gum layer is not easy to remove with water, so it is hydrolyzed by various bacteria in the water to decompose the resulting gelatine acid, during which it is necessary to constantly stir and rinse the raw coffee beans in the tank with water to speed up the pectin detachment from the pods. The time is about 12-36 hours, depending on the temperature and temperature, malic acid, citric acid, acetic acid, lactic acid, propionic acid will be naturally produced in the tank, and some sour elves will seep into the coffee beans at the same time; check the fermentation status in the tank at any time to see if the pectin layer has fallen off, so as to avoid excessive fermentation to produce too much fatty acid and butyric acid; take out the coffee beans after washing and fermentation and enter the warehouse after drying.

Kenyan washing: after starting the process with the general water washing method, first ferment naturally for 12 hours (mainly with a pH value of 4.5-4.8), then wash off 80%-90% pectin layer, wash and dry after natural fermentation for 24 hours, and then soak in water for 24 hours. dry and then enter the warehouse.

Luanda washing: after starting the process with the general water washing method, ferment naturally for 12 hours, clean and dry, soak in water for 24 hours, wash again, soak in water for 20 hours, dry and then enter the warehouse.

This kind of washing method makes coffee beans have dry and bright acidity, high water content, bright sour aroma, high sweetness and dry taste. The author feels most about this kind of treatment, and it is easy to have more distinguishable layers, and it is easier to find the unique taste of coffee and the special flavor of the place of origin.

Honey treatment:

The so-called honey treatment is to remove the peel of coffee cherries, leave the sticky pulp, then dry, then remove the pulp layer and pectin layer, and then enter the warehouse. During the drying period, it needs to be turned continuously with high frequency to avoid mildew caused by sticking between the pulp, and it needs to be dried for a short time to avoid excessive fermentation. the honey treatment is prone to risk for many of the above reasons, so it will require more manpower and time costs than other treatments. The proportion retained in the pulp is divided into several honey treatments: 80% of the pulp "black honey", 60% of the pulp "red honey", 40% of the pulp "yellow honey" and 20% of the pulp "white honey", all with different flavors and displays.