Coffee washing or sun treatment which is better| Which is better to drink, washed or sun-dried coffee?

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Coffee treatment

Solarization method

Tanning is the oldest method of treatment. according to literature, Arabs began to use tanning to treat coffee fruits as early as 1000 years ago in the 11th century.

Take out the red fruit sunk to the bottom of the trough and the half-green and half-red fast-ripening fruit. (a rougher method is to directly put the coffee fruit picked from the tree on the ground without washing in the sink.) spread it in the bean drying farm for natural drying. Depending on the climate, the water content of the coffee beans in the fruit can be reduced to 12% in about 2-4 weeks, then use a sheller to remove the dry hard pulp and sheep skin, and remove the coffee beans.

Features: the color of sun-dried beans is yellow, and the bean body is easy to have missing corners (caused by the sheller). In the drying process will absorb the essence of fructose in the pulp of coffee, so rich fruit aroma, high sweetness, alcohol thickness is also better than semi-washed or washed beans. But the quality is not guaranteed, it is often bad year after year, cleanliness and brightness are inferior to semi-washed and washed beans.

Washing method (washed)

1. Choose beans:

Put the harvested fruit in a water tank and soak for about 24 hours. At this time, ripe fruit will sink, while immature and overripe fruit will float up and can be removed.

2. Remove the pulp:

Use a machine to remove the peel and pulp, leaving only coffee beans wrapped in endocarp. At this time, there is a layer of mucous membrane on the outside of the beans, and the process of washing is to wash this layer of mucous membrane.

3, hair alcohol:

The adhesion of the mucous membrane is very strong and is not easy to remove. It must be placed in the slot for about 18-36 hours to make it alcohol and decompose the mucous membrane. There are two methods of fermentation, namely wet hair alcohol and dry hair alcohol, as the name implies, the former adds water, the latter does not add water. In the process of producing alcohol, the seeds and internal pulp will produce special changes, which is one of the steps that most affect the flavor of coffee. Some farms add hot water or alkanolins to speed up the production of alcohol, which has a negative impact on quality and is not popular with selected coffee lovers.

4, washing:

Farms that use the washing method must build washing ponds and be able to introduce an endless supply of running water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean.

5, dry:

After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to be mellow, moldy and rotten. The better treatment is to use sunlight to dry, although it will take 1-3 weeks, but the flavor is very good and very popular. In addition, machine drying is used in some places, which greatly shortens the processing time and makes the flavor not as good as that of sun-dried coffee.

Flavor and taste

Sun beans retain the whole skin and flesh for sun-drying, the fermentation of the pulp can bring charming wine and fermented aroma to the coffee beans, and the sweetness will be more obvious.

Washed beans are easier to retain the flavor of the coffee itself, with a brighter sour and clean flavor.

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