Which is better, washed coffee or tanned coffee? what is the flavor of sun-processed coffee?

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Coffee starts from seed sowing, then mass production begins a few years later, and then it is picked and processed into coffee raw beans, which are transported from the country of origin to the consuming country, then roasted into cooked beans, and finally extracted into coffee. Planting, picking, processing, warehousing, transportation, baking, extraction. Each part of this series has its interesting meaning.

When it comes to coffee treatment-first of all, it has to be mentioned that coffee is a kind of fruit. Coffee after picking, from "coffee cherry → raw beans" need to go through a long and complex process. In different countries, different regions and even different farms in the same area, the methods are diverse and complex. The treatment we are talking about is the specific treatment after the coffee is picked and before it becomes a raw bean.

There is a lot on the market about how to turn raw coffee beans into coffee cooked beans (that is, roasted) and how to turn coffee cooked beans into coffee liquid (that is, extraction). Today, we are going deep into the link of how coffee cherries become raw coffee beans (that is, the 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

Due to too many shortcomings of the sun method, the water washing method was invented. Water washing is the most widely used treatment method at present, and the biggest difference from the sun method is the use of fermentation to remove the pectin layer.

Features: the color of washed beans is green, the whole is relatively complete, and the selling phase is excellent. Beans usually have a bright sour and fruity flavor and taste cleaner.

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