Introduction to the Flavor of Coffee beans by Solar treatment

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If you are drinking coffee in this way, you must not know how to taste coffee. You might as well order a cup of fine coffee next time, look at the producing areas and treatment of these coffee, listen to the barista's explanation, and taste the flavor carefully. Before you begin to enter the coffee world of Wenqing, you should have heard of the two most common coffee bean treatments: washed coffee and coffee bean sun treatment.

And these two ways of coffee flavor can be said to be poles apart, water washing is sour, coffee beans are sweet in the sun, now use scientific research to explain the difference between the two!

Coffee beans are the seeds of coffee fruit, which looks like a red jujube from the outside, and because the small red fruit of coffee fruit is also like a cherry, it is called coffee cherry (coffee cherry) in foreign countries.

Structurally, coffee fruits generally have peel, pulp, pectin layer and coffee beans from the outside to the inside, while coffee beans treated with different methods will have different structures, which will of course affect the flavor.

At first, coffee farmers will remove the immature fruit after collecting the coffee fruit, and then they will treat the coffee beans in different ways.

If coffee farmers evaluate the weather permitting and adopt the coffee bean drying method, they will spread the screened coffee fruits directly on the main square, let the sun exposure for 2 to 3 weeks, dry the coffee fruit, and then remove the shell of the dried coffee fruit to get the coffee beans. This kind of sun-dried beans will adhere to the dried pulp layer and pectin layer, so the coffee beans will be richer in flavor and tend to taste sweet.

[about coffee beans: coffee bean tanning] the sun drying of coffee beans is the oldest and easiest way to handle coffee beans in the world.

Pour the fruit into the sink to sift, the ripe beans will sink to the bottom, and the floating beans will be removed.

Then put it in the outdoor sun until the water content is reduced to less than 12%.

Keep turning the coffee beans to prevent mildew during the period.

Finally, put in the machine to remove the peel, pulp and sheepskin and bag it.

(floating beans: mostly stunted or overcooked beans)

This method has the advantages of simplicity, water saving and low cost.

The disadvantage is that it is easy to mildew because the pulp is not removed during the sun drying of coffee beans.

Or different degrees of dryness lead to excessive fermentation and sour smell.

In terms of flavor, the sun treatment method has more tropical fruit, berry and wine aromas, with mellow taste and rich layers.

It is suitable for gluttons who like rich fruit flavor.