Coffee treatment A brief introduction to the characteristics of coffee flavor in the sun.

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As the name implies, the sun drying method is to reduce the water content of coffee by drying more. Tanning is the oldest of all coffee treatments, and the idea of tanning has been passed down since coffee entered mass production. Today, a considerable part of the world's coffee production is still treated by solarization.

Sun exposure is also a very "cheap", very "simple", and relatively "inferior" treatment. Remember when we talked about water washing that it is generally considered to be a better treatment than the sun treatment? Solarization doesn't need too many machines, let alone water. The vast majority of commercial-grade coffee beans in the world market are sun-dried beans, often with serious flavor defects, such as soil, onion and fermented flavor. The purchase price of sun-dried beans is often very low, so coffee farmers have no incentive to improve their sun exposure, and coffee farmers in some areas even put their coffee fruits directly on the soil to dry. Therefore, generally speaking, the quality of sun-cured coffee beans is low, the flavor is poor, and there are many broken grains. But as a major contributor to the coffee industry, it is more important than any other treatment.

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