What is the difference between half-sun and honey-treated flavor and taste? Is it better to drink in half-sun or honey treatment?

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Brazil is full.

For information, please pay attention to Cafe Workshop (Weixin Official Accounts cafe_style)

Coffee beans are not born as dark brown beans. Coffee fruit is shaped like red cherry fruit, each fruit has 2 coffee beans, coffee fruit, coffee beans after processing, will be what we usually see. The production of a cup of coffee includes the process of harvesting, processing, peeling, picking beans, roasting, storage, grinding, brewing, etc., among which the step of "processing" is one of the initial keys to affect the flavor of coffee.

Honey treatment:

Remove floating beans--peeling--drying--detachment

Put the screened coffee cherries into a peeling machine to remove the peel and part of the pulp. The coffee beans with some pulp and pectin are dried on the drying field to reduce their moisture content to about 12%. Finally remove the parchment from the green coffee beans.

Excellent: Honey treatment can be said to be an upgraded version of the solarization method, because the pulp is removed first, it avoids mildew. In addition, there is no need to clean the pulp residue on the coffee beans, which also reduces the cost of water treatment. Taste, because the coffee beans are wrapped in pectin state is dried, coffee beans absorb pectin in the sugar, greatly enhance the sweetness of coffee.

Poor: cumbersome steps, high cost

Half sun:

The operation process is initially divided into three steps

1. After the coffee fruit is ripe and picked, it is first poured into the collection tank uniformly, and the immature fruit and foreign matter are removed and screened for the first time through the water tank.

2. Yellow pectin can be seen after removing the peel and pulp of the fruit, and the coffee fruit with pectin can be exposed to the sun (after removing the pulp of coffee beans, there will be a layer of sticky jelly called pectin).

3. After drying, shell is removed, and the treatment operation is completed.

advantages

During the coffee peel removal process, the ripe cherry pulp will be completely removed, and the immature coffee fruit (green or red with green) will not be easily removed, so this treatment can filter out the immature fruit. Maturity is more uniform than solarization;

Drying days will be half as long as sun exposure;

Mainly used in Brazil to improve coffee quality

- Shortcomings

The drying process is susceptible to pollution and mildew;

It needs to be closely guarded and constantly turned over.

Accelerated drying to avoid undesirable fermentation odors