Costa Rican washing process coffee how to wash flavor characteristics is what hardness how

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Costa Rican water washing

Name

Tarazhu Diamond Hill

Alpine extremely hard bean washing

Costa Rica Tarraz ú Montanas Diamante

Water content: 10.6% density: 1.27g/cm3 water activity: 0.60

Flavor description: baked almonds, cream, toast, sweet sugar, solid and full-bodied taste, good overall balance

Tara bead

SHB of Shepherd Boy Manor

Costa Rica Tarrazu La Pastora SHB

Water content: 9.6% density: 1.27g/cm3 water activity: 0.53

Flavor description: green apples, fried almonds, cream corn, jujube and caramel

Washing method: 1, select beans: put the harvested fruit in a water tank and soak for about 24 hours. At this time, ripe fruit will sink, while immature and overripe fruit will float up and can be removed.

2. Remove the pulp: use a machine to remove the skin and pulp, leaving only the coffee beans wrapped in the endocarp. At this time, there is a layer of mucous membrane on the outside of the beans, and the process of washing is to wash this layer of mucous membrane.

3, hair alcohol: the adhesion of the mucosa is very strong, and it is not easy to remove. It must be placed in the slot for about 18-36 hours to make it alcohol and decompose the mucosa. There are two methods of fermentation, namely wet hair alcohol and dry hair alcohol, as the name implies, the former adds water, the latter does not add water. In the process of producing alcohol, the seeds and internal pulp will produce special changes, which is one of the steps that most affect the flavor of coffee. Some farms add hot water or alkanolins to speed up the production of alcohol, which has a negative impact on quality and is not popular with selected coffee lovers.

4. Washing: farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean.

5, drying: after washing, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to be mellow, moldy and rotten. The better treatment is to use sunlight to dry, although it will take 1-3 weeks, but the flavor is very good and very popular. In addition, machine drying is used in some places, which greatly shortens the processing time and makes the flavor not as good as that of sun-dried coffee.

6, shelling: dried beans can be stored in a warehouse, or handed over to the factory for shelling to remove endocarp and silver film.

7, selection and grading: like tanning hair, washed coffee also has a process of picking and grading, which is used to remove defective beans and ensure better quality, which is then handed over to exporters to sell around the world.

The classification of Costa Rican coffee beans is quite simple, according to the elevation of the coffee garden, a total of seven grades / names / abbreviations / elevations (feet):

1 extremely hard beans (SHB) more than 4500.

2 hard beans (HB) 4000 Murray 4500.

3 semi-hard beans (SH) 3500 Murray 4000.

4 Super high-grade washed beans (EPW) 3000murmur3500.

5 Superior washed beans (PW) 2500 Murray 3000

6 Super good washed beans (EGW) 2000 Murray 2500.

7 good washed beans (GW) below 2000.

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