Which is the best way to deal with the three coffee beans? what do you mean by washing coffee? does it have to be insolated?

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A brief introduction to the three treatments of Qianjie-coffee

Insolation

It is usually laid directly in the bean drying farm (cement ground) for drying. The time depends on the weather, about two to four weeks until dry. At this time, the coffee fruit turns dark brown, and when the moisture content is 12%, fine beans will use African Bed (drying bed) for sun exposure to improve their taste and quality. After shelling, the peel becomes very brittle and easy to fall off after the sun, and the peel can be easily removed by using a special coffee sheller.

Advantages: low cost, simple operation, no complex equipment, perfect retention of natural mellow flavor, aroma and gum

Disadvantages: subject to the weather and climate, it takes a long time, prone to defective beans or impurities, more Quaker beans

Washing method

As the name implies, it is to remove the peel and pulp in water. Although the pectin is sticky and slippery, it can still be washed off after fermentation and decomposition by yeast. At this time, there is a layer of parchment on the outside of the coffee (now known as shell beans). After drying in the sun or wind, store and rest, and wait for the machine to remove the hard dry parchment layer before export, which is the raw beans washed. Taste clean and meticulous, very few unripe beans, high consistency, usually showing a bright and lively sweet and sour feeling, fragrant flowers and fruits, scented tea aroma, smooth and refreshing.

Honey treatment

Originating from Costa Rica, it is a new method of treatment in recent years, which is between sun exposure and water washing. Good honey treatment can have the advantages of both. Washing treatment removes all peel and pulp before the last drying process. Honey treatment involves washing, soaking and fermentation with water. The key difference is that a little peel and pulp are retained and dried along with beans.

Because the pericarp and pulp have mucous membrane (pectin), it is also called "mucosal fermentation". The enzymes in the mucous membrane make it necessary to constantly turn the sticky and shredded coffee fruit when the honey is dried to ensure that it is not overfermented or moldy. Because of the different fermentation temperatures, different degrees of honey treatments have been developed, such as white honey, yellow honey, red honey, black honey and so on. In principle, the darker the color, the closer to the sun, and the lighter it is, the closer it is to washing.

Honey treatment is named because pectin is as sticky as honey. It is not intended to add honey in the process, nor will it give coffee beans more honey taste because of honey treatment. If it tastes like it, it is the flavor performance of coffee beans themselves.

Knowledge expansion: Sumatra wet peeling treatment can not only adapt to the rainy season, but also has a unique soil flavor, herbal flavor, mellow and less sour taste.

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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