What are the traditional processing methods of coffee beans? what are the characteristics of Starbucks washing treatment of coffee beans in Kenya?

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Coffee fruit usually has two seeds, the periphery of which is covered by endocarp and pectin, and the outer layer has pulp and pericarp. The pulp of coffee fruit itself contains a lot of sugar.

Treatment is simply the method of removing seeds from the fruit. There are different traditional and innovative methods around the world, but coffee is usually treated by sun exposure or washing.

When using sun treatment, coffee will be directly exposed to the sun with belt meat. Washing will remove the pulp and peel before drying, while honey treatment is somewhere in between, that is, remove the pulp and peel of coffee before drying, but retain some pectin for treatment.

Treatment has an effect on flavor and aroma because of changes in sugar in the flesh left on sun-or honey-treated coffee which significantly changes the chemical composition of raw beans.

Sun treatment is the oldest way to treat coffee.

Raw coffee beans are treated by natural sun drying

Usually the drying time will last 2 Mel for 3 weeks.

The water content of coffee and cherry after sun exposure is 10%, 14%.

Advantages: good mellow, high sweetness, ripe fruit and wine flavor

Disadvantages: sometimes there will be fishy smell, high defect rate, and the degree of sunlight can not be controlled.

Washing treatment method

In the process of washing treatment, the degree of fermentation is increased because of the availability of water.

Bring more acid to the coffee beans.

Advantages: high cleanliness, bright acidity and refreshing taste

Disadvantages: tedious steps, need a lot of water, high cost

Advantages: refreshing aroma, soft acidity, less water

Disadvantages: no obvious shortcomings

Honey treatment method

Honey treatment is more common in Costa Rica and other areas.

Because the surface mucosa of coffee beans is very sticky and slippery and the sugar content is very high.

So people usually call it "honey".

Honey treatment is not 100% removal of mucus.

But deliberately leave a little (30%, 70%).

The coffee beans are then dried in the case of mucous membrane.

In this way, it can absorb more nutrients and produce a thick taste.

Advantages: high sweetness, high alcohol thickness, rich aroma and low acidity

Disadvantages: complex process and large drying area

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