What's the difference between sun-drying and washing coffee? a brief analysis of the taste difference between sun-drying and washing

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Sun treatment (Dry process/Natural method):

The most primitive method of coffee bean treatment is the sun treatment, which is also known as the "natural drying method". In this method, the coffee beans are directly exposed to the sun, in which the exposure days are as long as 27-30 days. in the process of drying coffee, it is worth noting that excessive sun exposure will cause coffee beans to break up, resulting in bad beans, although the operation process is relatively simple, but the sun-treated coffee beans do not look good. Therefore, it is unpopular.

In addition, the sun method needs artificial treatment in the process of treatment, and the coffee beans of poor quality are manually selected. This is the first treatment method adopted by Arabs. The treatment process consists of five steps: bean selection, drying, shelling, selection and grading, and polishing. This treatment mainly lies in drying the water content of coffee cherries from 60% to only 12%.

Sun-cured coffee is widely used in Mocha in Yemen, Brazil, Hara, Ethiopia, Sulawesi, Indonesia, and other coffee exporters in Africa and Asia.

Sun-dried coffee beans can make coffee taste more mellow and full-bodied.

Washing treatment (Washed Process):

At present, the most widely used treatment method is water washing, which uses fermentation to remove the pectin layer, remove the peel of coffee berries, remove pectin by fermentation, and rinse the pectin softened by fermentation by mechanical drying. it takes 1 to 2 days in the drying process, of course, it can also be treated in the sun, but it takes a relatively long time, 3 to 16 days. Water-washed coffee beans are much more convenient than sun-treated coffee beans, and coffee beans with bad beans can be removed in large quantities in the process of washing, and water-washed coffee beans sell very well, so they are very popular.

Washed coffee consists of five steps: bean selection, pulp removal, hair alcohol, water washing, drying, shelling, selection and classification. The pectin is removed by biological treatment during fermentation. after the fermentation is completed, an endless supply of living water is needed to clean up the fermentation bacteria and impurities left on the coffee beans, so a large amount of clear water will be used. therefore, it is less used in areas where water resources are scarce.

Although the washing method does not need to worry about mildew, the alcohol-producing process of washing treatment will have a certain impact on the flavor of coffee, so general boutique coffee lovers do not use this method of treatment.

Washed coffee tastes clean and odorless, and coffee beans usually have bright sour and fruity aromas.

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