The way of treatment will affect the aroma of coffee. There are two common methods of tanning and washing.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Sun, water washing, 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:

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 peel 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 ingredients of the beans and produce sour flavors. Water washing 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 sun-dried or baked 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.

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 2-3 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 solarization varies according to the temperature and humidity of the dry environment. Lin Zhe-hao said that South Minas in Brazil is a tropical steppe climate region with strong sun exposure, low fermentation and nutty flavor, while in Latin America, 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.

After the processing of coffee beans, first pick out defective beans, leaving intact coffee beans, and then after varying degrees of roasting, 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.

END