The fermentation methods and results of sun exposure and water washing are very different, resulting in different flavors of coffee.

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Wash. The sun. Wet planing. Honey treatment, and honey treatment is divided into white honey. Yellow honey. Red honey. Black honey. Wait.

The fermentation methods of sun and water washing are quite different from the results.

Coffee beans are a kind of fermented beverage food; coffee cherries picked from trees are rich in pulp and pectin, which are rich in sugar (Arabica is said to be as sweet as 20) and protein, which is a very good fermentation material; but why is there a different way of washing and tanning? And the flavor is also very different. Aah! aah!

In the past, many people thought that sun washing was caused by different drying times, but from the research of Dr. Danbu, a Japanese coffee expert, the main reason for the different flavor is not the drying time, but the way of fermentation.

Sun-dried beans (dry treatment), fermented with self-enzyme, high flavor richness

The treatment of sun-dried beans is to dry the skin and pulp directly, so it usually takes about 20-25 days to dry. Coffee cherries have a large number of sugars and enzymes, which are used to provide aerobic microorganisms in the environment, such as yeast, photosynthetic bacteria and acetic acid bacteria, which react differently to sugars and proteins and produce a variety of compounds related to fruit aroma, so the solarization method is particularly diverse and rich in flavor.

What is more noteworthy is the mechanism of glucose and yeast in solarization; yeast is a facultative anaerobes that can produce fermentation in both aerobic and anaerobic conditions, but yeast encounters glucose, whether aerobic or anoxic. Will take the path of anaerobic fermentation, will produce ethanol (alcohol).

C6H12O6 (glucose) → 2C2H5OH (ethanol) + 2CO2 + 2ATP

Ethanol combines with other organic acids to form esters, and coffee beans can sometimes smell fruit, mainly the aroma of esters.