Coffee treatment characteristics Coffee treatment affects the taste of coffee? how to deal with coffee raw beans

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Deal with

Once the coffee cherries are picked, the coffee beans must be dried before transportation and finally roasted by the local roaster. This can be done in a very different way and can have a big impact on the final taste of the coffee. Although this is a complex topic in itself, here are some categories to pay attention to:

Natural or dried coffee

Natural / drying is a traditional coffee processing method in Africa. In this way, the coffee is actually dry while the fruit is still there. The advantage of this is that you don't need a lot of tap water, and you can get more natural sugar from coffee cherries into roasted coffee beans. Naturally processed coffee tends to be fruity and has low acidity, but it is sometimes found to be low in clarity.

Although this processing method may be more economical in the implementation process, it has a higher risk of crop corruption, and cherries must often be manually turned to minimize this risk.

Washed or wet-treated coffee

This more modern treatment involves briefly fermenting the coffee fruit and then removing the seeds from the fruit or pulp-"cleaning". The advantage of this method is that, with the outer layer, fruity layer, some risk of damage is removed.

Washed coffee tends to have higher acidity and clearer taste, which make them very popular in the third wave.

Between honey processing and everything

Recognizing that both wet and dry processes have their respective benefits, a third or more methods have emerged to deal with coffee to balance the benefits of these two methods. In short, honey-processed coffee is dried when the outer part of the cherry is removed, but not all.

There are many different styles of coffee processing, which usually refers to the color of the last sun-dried crop (yellow, red, black). In most cases, they just need to remove different amounts of external mucus.

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