Introduction to the flavor and taste of green peacock in Vietnam and Burma boutique coffee washing treatment

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In Asia, which has a vast continent, the origin of coffee can be traced back to many versions. The most famous of these is Indonesia, which is famous for its earthy or smoky smell. Some people in the industry said that in fact, beans with rich fruit flavor and taste can also be found in India.

Vietnam is the second largest coffee producer in the world. However, Vietnam mainly produces Robusta, a coffee variety known for its bitterness and aromatherapy.

Lesser-known countries also produce crops with distinctive flavors. Myanmar has left a deep impression on the coffee industry with its clean and high-quality coffee flavor. Papua New Guinea can produce sweet fruity coffee, although it also faces infrastructure challenges. Of course, the Philippines, Thailand, India, Laos. These countries also gradually can not be ignored.

/ soil and climatic factors

Why does coffee taste different depending on where it is planted?

Part of it boils down to environmental factors-also known as vernacular. Wind and soil conditions are divided into soil conditions, topography, climate and so on. This was originally a common word in the wine world, but it is also used by coffee professionals.

The Galapagos Islands are a typical example of being affected by wind and soil conditions. It is across the equator, it is not difficult to imagine that the local is a hot climate, not in line with the general coffee bean growth environment. Most coffee beans are grown at high altitudes, and lower temperatures make the fruit grow more slowly, resulting in more sweetness and more complex flavors. However, these islands can surprise consumers with their high-quality coffee. All this is due to the climate brought by cold sea breezes and ocean currents.

/ effect of processing methods on flavor

Three mainstream processing methods

How coffee beans are grown and processed will also affect their taste. Moreover, agriculture and processing methods are different in different regions. Processing is the method of removing coffee beans or seeds from coffee fruit. There are several ways to affect the taste of coffee and its environmental footprint.

There are three main ways to handle coffee:

Washing: remove the pulp of the coffee through a sheller, then ferment it in a fermentor, and finally dry the coffee beans, resulting in clean, mucous-free coffee beans. Washing can prevent beans from unnecessary fermentation, but this method is expensive and may lead to water pollution. This treatment is common in Colombia, Guatemala and East Africa.

Solarization: the coffee fruit is dried directly in the sun, so the pulp is still attached, retaining the complete sweetness, fruit flavor and mellow flavor. It is cheaper than washing, but its quality is difficult to control because the sun means good weather quality.

Semi-washed: also known as honey treatment, part of the pulp is removed before drying, and you will get varying degrees of sweetness and mellowness depending on the amount of pulp left on the beans. This method is popular in Costa Rica and Brazil.

In addition to the above three treatments, there are also many novel coffee bean treatments. In Indonesia, for example, extreme humidity causes producers to wet coffee bean shells; double washing is common in Kenya, Rwanda and Burundi, and experimental treatments are becoming more and more popular. With the development of the times and the reform of the industry, I believe that more treatment methods will gradually show a popular trend.

Burmese washed green peacock

Origin: Myanmar

Flavor: citrus, virgin fruit, brown sugar

Variety: original species

Altitude: 1500 m

Treatment: washing

Baking degree: light baking

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