What are the main treatment methods of raw coffee beans? how to distinguish the grades of raw coffee beans?

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Coffee cherry is actually a kind of fruit, coffee bean is the cultivation of coffee cherry, and then through different treatment methods to give coffee raw beans different flavor, after baking can enlarge the flavor of this treatment, thus forming different flavor and taste of different coffee.

Processing Methods with raw coffee and bean treatment

After the careful care of farmers, another factor that greatly affects the flavor of coffee trees is treatment, which is simply divided into water washing, sun exposure and honey treatment. in recent years, there have been many special treatments.

Washing treatment method Washed Process

It is the most common and representative method for the treatment of raw beans in Guatemala. No matter in the process of screening floating beans, removing pulp, fermenting pectin and drying, you have as rich production experience as an encyclopedia, which is absolutely indispensable to maintain your high-quality coffee!

Please taste the highest quality: Guatemala washed coffee beans with bright acidity and clean flavor!

Sun treatment Nature Process

It is a rare method of processing raw beans in Central and South America. Because of the obvious rainy season and microclimate, Guatemala's boutique coffee, which has been mainly washed for 150 years, has also begun to try sun treatment in response to market demand in recent years. Referring to the way seeds were dried in the ancient Mayan civilization, the same wisdom was applied to boutique coffee to produce a rich aroma and multi-layered flavor different from that of typical washed coffee.

Honey-treated Honey Process

Honey treatment is a difficult technology in coffee production, because it is dried directly by a sticky pulp layer, so more manpower must be spent on comprehensive supervision in the treatment process to prevent excessive fermentation or mildew. But at the same time, high-quality honey.

Management technology can not only significantly enhance the thickness and sweetness of caffeine, but also reduce acidity and bring out delicate fragrance.

Coffee grades are different in different countries, because the situation in different countries is different, so far there is no international uniform standard to stipulate, each country is divided according to its own regulations.

Take Brazil, for example

Here we introduce the Brazilian / New York law:

The Brazil/New York method

Calculate the number of defective beans in a sample of 350 grams. The algorithm for a defective bean is as follows: if there is more than one minor defect, only the most serious one is counted, and five of these beans are considered a defect. If the coffee bean is damaged (five broken beans are a flaw) and the black bean (a flaw) is a flaw. Brazilian decrees stipulate up to 1% irrelevant defects.

In the screening of boutique coffee beans, defective beans are divided into two levels:

Level 1:

Black beans (necrotic beans), insect bites fermented beans, moldy beans, immature beans (green), floating beans and so on. You can't have any of the 350 grams of raw beans.

Level 2:

There are only 1 to 5 defective beans, about 1%.