Flavor characteristics of washed coffee beans what's the difference between washed and sun-washed Yega Chuefei?

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Many people drink coffee but don't know how coffee is produced. They often hear "Arabica" and "washed coffee beans", but they don't know what it means. In the current species classification, there are about 60 species of Coffee, but the two species with economic scale and value are Coffea arabica and Coffea robusta respectively.

But in terms of flavor comparison, Lin Zhe-hao, the international judge of the COE Excellence Cup Competition, further added that Arabica contains more sugars and citric acid, more flavor precursors, sour and rich taste, while Robusta contains more chlorogenic acid and other polyphenols, resulting in a strong bitterness and richness.

Sun, washed coffee beans, honey treatment, each has its own interesting!

Coffee beans are not born with dark brown beans. Coffee fruit is shaped like a red jujube fruit, each fruit has two coffee beans, the coffee fruit, coffee beans after processing, will be what we usually see. Coffee production includes harvesting, processing, peeling, picking beans, roasting, storage, grinding, brewing and other processes, in which the "treatment" step is one of the initial keys to affect the flavor of coffee.

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

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 is that the coffee fruit is fermented after peeling, and the pectin is washed off 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 spiritual and fascinating.

Today's protagonist is Yega Xuefei, which is best described as "coffee entrance, flowers in full bloom", just as flowers promote the comfort of taste buds and olfactory cells in the nasal cavity. What's the difference in the taste between washed coffee beans and sun-dried Yega Chuefei?

Difference one

Two different ways to treat raw beans:

The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors.

Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.

Natural solarization (Natural/Dried-in-the-Fruit):

The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. The drying process usually lasts about 4 weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. In some areas, people use dryers to assist in the drying process of coffee fruit (the hot air of the dryer can speed up the drying process and help people control the degree of drying).