Nature Process: is coffee bean a kind of fermented food?

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The Origin of Solar exposure (Nature Process)

When the coffee beans were first picked, the moisture content of the coffee fruit (also known as coffee cherries) was about 60-70%, and the fruits with high moisture content were naturally difficult to preserve. At that time, in order to enable the coffee beans to be preserved for a long time, the sun method appeared, and it was also found that it was more convenient for roasting. So the earliest treatment appeared.

However, in the process of drying, it is found that the flavor of coffee beans will have different flavors because of different drying methods, and people begin to notice that the treatment of this latter section seems to create new flavors. so more and more people begin to study the post-processing method.

Coffee bean is a kind of fermented food

Why is the flavor of coffee different after post-processing?

"Coffee beans are actually a kind of fermented food," said Professor Yoshihiro Danbu, a scholar of coffee research in Japan.

First of all, explain what fermentation is To put it simply, fermentation is the use of food's own enzymes to react with microbial bacteria, and this process can convert the macromolecular substances of food, such as sugars, proteins, fiber, etc., into small molecules that can be easily used by the human body (such as amino acids, glucose, organic acids, etc.), so (good) fermentation can make food more nutritious and create different food flavors.