A brief introduction to the characteristics and flavor of sun-cured coffee beans which are different from those in the sun.

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A brief introduction to the characteristics of washing and solarization in Qianjie-Yejia Xuefei

Yirgacheffe is from Yirga, a small town in the northwest of Sidamo province. Yirgacheffe coffee raw bean is one of the most distinctive coffee in the world, rare and expensive. It is produced in the plateau of Ethiopia's Sidamo province (2000 meters above sea level). It is an outstanding representative of washed coffee in Africa. It has always been famous in the eyes of global coffee connoisseurs. Rare washed high-quality Elaraby plus coffee, suitable for all degrees of baking, perfectly showing a fresh and bright aroma of flowers and fruits. The beautiful and complete bean shape is generally difficult to compare with high-grade coffee.

There are two different ways to treat raw beans:

The coffee beans after harvest should enter the processing program immediately, otherwise they will begin to ferment immediately, making the coffee beans smell bad. There are two kinds of treatment methods: "sun method" and "water washing method", which will cause different flavor and taste. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, flower and fruit aroma and lively sour taste.

1. Natural solarization (Natural/Dried-in-the-Fruit):

The fruit begins the sun-drying process without treatment after picking, which is the oldest existing method of processing coffee beans. The drying process usually lasts about 4 weeks. The method of treatment must be very rigorous, and the process should be flipped irregularly to avoid excessive fermentation, so as to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. In some areas, people use dryers to assist in the drying process of coffee fruit (the hot air of the dryer can speed up the drying process and help people control the degree of drying).

two。 Complete washing method (Washed)

The peel, pulp and mucous membrane are removed by washing and fermentation. farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean. After washing, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried so that the moisture content is reduced to 12%, otherwise they will continue to be mellow and will become moldy and rotten. The better treatment method is to use sunlight drying, although it will take 1 ~ 3 weeks, but the flavor is very good and very popular.

Knowledge expansion: sun Sidama taste close to floral flavor, but about a little earthy, but with smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Light or medium roasting is suitable for individual products, while medium or deep roasting is suitable for blending coffee and good Espresso base.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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