How to tell whether coffee beans are washed or tanned? the difference between the taste of coffee beans and the taste of the sun.

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Beans are treated in different ways, and the final appearance and flavor of beans will be different.

The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. The main treatment methods are "sun method" and "water washing method", these two methods will cause different flavor. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.

1. Sun exposure (Natural):

The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. The drying process usually lasts about 4 weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. In some areas, people use dryers to assist in the drying process of coffee fruit (the hot air of the dryer can speed up the drying process and help people control the degree of drying).

Coffee fruit has five parts, from the outside to the inside are pericarp, pulp, endocarp, silver coat (seed coat), seeds, seeds are the coffee beans we use.

The method of exposing seeds to 11% water content in the sun is called honey treatment (Honey process/Miel process).

General sun treatment steps: screening floating beans, removing peel, sun exposure, turning every day, testing water content, shelling, grading screening.

The water content of raw beans is about 11%.

two。 Washing method (Washed)

The peel, pulp and mucous membrane are removed by washing and fermentation. 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 fermented beans are put into the pool and passed back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. It must be dried to reduce the moisture content to 12%, otherwise it will continue to ferment and become moldy and rotten. The better treatment method is to use sunlight drying, although the procedure is complicated, it takes 1 ~ 3 weeks, but it has excellent flavor and is very popular.

Steps: screening floating beans, removing peel and pulp (retaining pectin viscous layer), fermentation, washing, drying, shelling and grading screening.

The water content of raw bean by washing method is about 12%.

The cost of washing is high. 200 grams of raw beans are obtained by washing, which requires washing 1 kilogram of coffee fruit and consuming 10 liters of water, so the treatment is expensive.

Distinguish: the beans washed in water will be grayish green and the beans in the sun will be yellow; the beans washed in water will taste thinner, the thickness of clean alcohol is low, and the beans in the sun will have fermented taste and high thickness.