How should I drink sun-treated coffee? What are the characteristics of sun-treated coffee?

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Tanning is the most primitive and oldest method of coffee processing.

In fact, most of the commercial-grade coffee produced in Brazil has been treated with raw beans in the sun. This is because the local climate is very suitable for this kind of processing. However, in recent years, changes have gradually taken place in this respect. Insolation, or natural drying, is becoming more and more popular in the boutique coffee industry. More coffee newcomers and gluttons like tanned coffee, which has led more farmers to choose this processing method.

Sun treatment is through a large number of drying to reduce the water content of coffee, this is a relatively ancient treatment, the cost is relatively low, but also the simplest treatment method.

Pour the harvested coffee fruit into a big trough, and the ripe and full fruit will sink to the bottom of the water and remove the floating beans. Put the whole coffee fruit with meat and belt in the sun on the bean drying farm and naturally dry to about 12% of the water content, which takes about two to four weeks. Finally, the peeling machine is used to remove the hard peel, pulp and sheep skin, and the raw beans appear.

What are the characteristics of sun-treated coffee?

Although sun-treated coffee has acidity, it is mostly balanced, mellow and sweet, and more importantly, sun-treated beans have a unique fermented flavor.

For example, the front street coffee in the sun, Yega Chuefei, Sidamo, Panama and so on.

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