The main variety of Brazilian coffee beans is shrimp? Is the characteristic of half-sun treatment half-baked?

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Qianjie-A brief introduction to the varieties and treatment of Brazilian coffee

There are many varieties of coffee grown in Brazil, with red bourbon, yellow bourbon, New World and Kaduai as the main varieties. Kaddura, Akaia, Obata, Alamosa, pointed body bourbon and so on have also been planted and studied. Cambinas Agricultural Research Institute in Sao Paulo is a famous coffee variety improvement arsenal in Brazil. Katim, the most widely cultivated in the world, is the masterpiece of Portuguese and Brazilian scientists.

Common Pulped Natural

Half-sun (Pupled-Natual/Semi-Dry Processing) is a kind of coffee treatment that has received little attention. Brazil is the most widely used method of coffee treatment. Half-sun treatment was originally called "shelled cherry coffee". This concept originated in Brazil 20 years ago because it is peeled before the coffee fruit is dried, but all the pulp pectin must be retained. It is a kind of method between sun treatment and water washing, which can be divided into two categories: peeling and tanning and honey treatment.

Half-sun treatment itself is a treatment born in Brazil to shorten the drying time. In the initial stage of the treatment, like the washing treatment, the pulp is scraped off with equipment from companies such as Pinhalense, and then the shell beans are transported with running water, and then the coffee goes into the drying process with pectin (Mucilage) ingredients. Coffee pectin is less soluble in water, so a small part of it dissolves in water during running water treatment, but most of the pectin will still stick to the coffee.

After that, the drying process takes about 20 days, and the shelled coffee shows a yellowish color between sun drying and washing. The flavor performance is just between the sun and water washing, and the sweetness and Body are stronger than the water washing treatment. In the past, this treatment was also called Semi Washed.

Knowledge: the more colloid, the darker the color of the beans, the stronger and stronger sweetness and taste you can feel.

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