Is low temperature solarization of coffee beans an improvement on solarization, and what are the advantages

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Coffee treatment, to put it bluntly, is the method of "peeling and picking up beans".

Therefore, before we understand the effect of coffee treatment on coffee flavor, we need to know the structure of coffee fruit.

Coffee beans are the seeds of coffee cherries. Cut open coffee cherries, from the inside to the outside are peel, pulp and pectin, pectin has a hard shell called sheep skin, sheep skin is silver skin, silver skin is followed by seeds (coffee beans).

Sun treatment can increase the flavor of berries and tropical fruits with mild acidity, but traditional sun treatment can sometimes produce negative flavors, such as soil, over-fermentation and so on.

Nowadays, sun treatment is becoming popular again, and it is even one of the most important treatments for competition-grade coffee beans, and this change comes from the use of improved African viaducts. In addition to avoiding moisture, animal manure and land smell on the ground, the elevated shed also keeps the fruit in a good air convection environment, making the drying effect more uniform, and farmers will turn it regularly to make the coffee beans gently absorb the sweetness of the pulp and make the flavor fuller and fuller.

The treatment of low temperature and slow sunlight requires more time and energy from producers. Under the gestation of time, slow drying allows coffee cherries to develop the best water activity in this process, so that the flavor develops better, and raw beans can last longer in the production cycle. But at the same time, this way not only depends on the weather for food, but also prolongs the time required for each batch of production and increases the cost of raw beans.

Slow fermentation in the sun

In general, the mature coffee fruit is exposed to the sun or stacked on the viaduct. The fruit will continue to ferment in the process of sun drying, and the whole process takes about a month.

In the slow sun fermentation method, Humbera Manor keeps the drying schedule at about 18 days, and the coffee fruit on the scaffolding maintains a "layer" thickness, which is called Single Layer Drying (SLD) / Slow Drying. The thin thickness provides the perfect convection and drying environment for the coffee fruit. They believe that proper slow drying can make the coffee fruit develop the best activity during the drying process, not only to develop more levels of flavor of the coffee beans, but also to keep the raw beans stored for longer during the production season.

In the past, sun treatment was considered as low-cost and unrefined low-cost beans, which were often used in commercial grade coffee beans with complex taste, mixed smell, different quality, different moisture content, too many defective beans and other negative problems. however, in recent years, with the popularity of fine coffee and the manual grading of coffee, many sun-dried beans have been internationally recognized as high-level high-quality beans. The biggest advantages of sun-dried beans are the thick Body, soft acidity and good sweetness, while the water-washed beans are characterized by high acidity and brightness in the front, more obvious flower aroma and refreshing taste.