The best quality of washed coffee beans is Costa Rican coffee beans? Washing coffee beans steps

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Costa Rican coffee beans are one of the coffee producing areas familiar to coffee drinkers. They are located in the isthmus of Central America. At the same time, they are regulated by Pacific and Atlantic currents and sea breezes. They are towering volcanoes up to 2000 meters above sea level. Coffee berries are slowly brewed in fertile volcanic ash soil and cool environment at high altitude, giving birth to coffee beans with complete and rich flavor.

At present, Costa Rica has eight main producing areas, namely: Guanacaste, West Valley, Central Valley, Turrialba, Orosi, Tres Rios, Tarrazu and Brunca. Costa Rica can be divided into two seasons each year, with the dry season from December to April, when coffee is harvested, and the wet (rainy) season from May to November. Wet stripping (Wet-Hulling)-the rarest treatment method

Wet peeling, also known as semi-washed coffee beans, is most commonly used in Sumatra, Indonesia. Because of the treatment process, the flavor of wet plucking method can be said to be complex and changeable, and the aroma of herbs, spices and medicinal materials is the overall tonality. But from time to time, there will be wood, soil, musty taste, which may not be liked by some drinkers.

Basically, the wet wave method is a unique treatment method in Indonesia. Due to the humid climate, easy rain, short sunshine time, and the general economic difficulties of coffee farmers, they want to shorten the processing time of coffee beans and sell the processed coffee beans to coffee manufacturers as soon as possible.

Remove floating beans (same sun method)

Pour the coffee beans into a large tank, the underdeveloped inferior beans will surface, and the ripe and full fruits will sink to the bottom of the water. At this time, the floating beans on the surface will be removed, that is, the steps of removing floating beans will be completed.

Remove peel and pulp (same washing method)

Through the pulp screening machine (pulping machine), remove the exocarp and pulp of the coffee fruit (leaving pectin, endocarp and silver peel).

In the early days, most of the coffee beans in Costa Rica were famous for washing coffee beans and dealing with coffee beans. The washed coffee beans had elegant green apple acidity and clean flavor.

However, there is a great need for the use of water resources, which is not only expensive, but also has a great environmental impact.

In recent years, Costa Rica has made great efforts to develop honey treatment, and many micro-processing plants have been set up one after another.

The manor will harvest coffee beans with full maturity and good quality, in order to save water resources, use a pulper to remove the outer peel, use a scraper to adjust the scraping degree of the pulp, and place the peas with pectin on the so-called African scaffolding for sun exposure.

It is also necessary to maintain proper ventilation in the drying process, otherwise the failed honey treatment will easily have an uncomfortable smell of excessive fermentation.

Ferment

The coffee fruit treated by the pulp screening machine was put into the fermentation tank 10Murray for 12 hours to ferment briefly.

The first sun exposure

The fermented coffee fruit will be naturally dried until the moisture content is reduced to about 35%.

Remove pectin and endocarp

Remove pectin and endocarp by manual or special machine. Due to the high water content, the internal coffee seeds are still squeezed in a wet and soft state, so the coffee beans will be in the shape of a half moon.