Brief introduction of coffee and bean washing process Colombian water washing rose summer hand flushing flavor sharing

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Front Street-Columbia Water washed Coffee, washing process sharing

1. Peeling

Use special equipment to remove the peel and part of the pulp of the coffee fruit. After treatment, some pulp and pectin remained on the parchment (parchment).

2. Fermentation

Soak the parchment coffee with part of the pulp and pectin on the surface to ferment the attached pulp and pectin. The fermented pulp and pectin are easily removed. The fermentation time is about 24 hours.

3. Washing

The coffee of fermented parchment coffee is washed in a flow tank to remove the pulp and pectin attached to the parchment. In production practice, some producers will soak the washed parchment coffee in a clear pool for 3-6 hours in order to create a new flavor.

4. Air-drying

Coffee beans with parchment are spread on the drying ground to dry, sometimes with the help of a dryer. When the water content reaches 12%, the parchment coffee can be stored in the warehouse. Coffee beans with parchment have a longer shelf life than coffee without parchment.

When the water content of coffee beans is effectively reduced to 12.5%, the coffee beans will be stored for export. Finally, before the coffee is exported, the parchment and the last layer of silver will be removed by machine. Then, it goes through the steps of cleaning, screening, classification, classification, and packaging.

Washed coffee beans can make the coffee taste cleaner, free of miscellaneous flavors and have charming fruit aromas. The color of washed coffee beans will be more turquoise or grayish green. The coffee in the washing process tastes clear, bright and free of miscellaneous flavor.

[Chateau San Pedro, Colombia]

Country: Colombia

Producing area: Tolima

Altitude: 1860m

Treatment: washing treatment

Grade: SUPREMO

Variety: Rose summer

Cooking: water temperature 90 degrees, water powder ratio 1:15, grindness BG-6S,V60 filter cup, water powder ratio 1:15, the first water injection 30g, stewing 28s-30s, the second water injection 125g water cut off, the third water injection to 220g water, not the water in the tail section, the extraction time is about 155s.

Flavor: obvious aroma of tea and flowers, with citrus, carambola, orange flavor, oolong tea and honey finish.

Knowledge expansion: Tolima is adjacent to huila and cauca, which runs through the north-south Andes (M. Andes) and the Cordillera Mountains (M. Cordillera), and between the two famous mountain systems is the Magdalena River (R. Magdalena) running from south to north.

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