What are the characteristics of 72-hour coffee washing?

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

Most people often hear of washed beans, sun-dried beans and honey-treated beans. What does that mean?

The so-called washing, sun and honey treatment refers to the treatment of the fruit of coffee beans picked after ripening, and the aroma and flavor of the same coffee beans are completely different after different treatments. but there is a lot of knowledge hidden!

Harvest

The use of machinery, hands, or other methods, as well as feeding and digestion by animals (such as civet coffee).

Post-processing

The process of coffee from the berries at harvest to the last coffee beans completely dried (containing about 913% water). Due to the different conditions (water pattern, soil, transportation, human resources, topography, climate) in different producing areas, all the named producing areas have the most suitable post-treatment methods, which can be roughly divided into solarization, washing, honey treatment, half-sun and semi-washing.

Washing treatment:

Soak the picked raw coffee beans in water for about 72 hours to facilitate pulp separation, remove the peel, pulp and defective beans, soak them in a fermentation tank for about 12-24 hours, and then dry the coffee beans.

Sun treatment:

After drying the whole picked raw coffee beans, use a machine to remove the peel and pulp.

Honey treatment method:

Remove the peel and expose the pulp to allow the coffee beans to absorb pectin and sugar from the pectin layer.

If you look at the photo below, you can clearly see the difference between beans treated in different ways, upper left.

Sun beans, water-washed beans on the upper right and honey beans on the bottom.

Kenya 72-hour treatment: K72 for short

Harvest when selecting the maturity of coffee fruit sweetness 21

After the same day, the best fruit was selected for peeling and fermentation. the fermentation time was 24 hours. Clean river water was used in the tank and washed after 24 hours. It was fermented again with clean river water for 24 hours, then washed, fermented and repeated 3 times for 72 hours. This repeated treatment of washing after fermentation originated in Kenya.

K72 treatment has bright acidity, high sweetness and fineness!