How many kinds of half-sun treatments are there in Brazilian coffee beans? just read this article.

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Brief introduction of Qianjie-Brazilian Coffee varieties and half-Sun treatment process

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.

Brazilian coffee is relatively low in altitude compared with Central and South American countries, so the coffee flavor is low, with caramel and chocolate flavor, sweet taste is obvious, but the overall taste is light.

Since 1990, half-sun (or semi-water washing) has been advocated in Brazil, that is, after removing defects and floating fruits through a sink, peel, pulp and part of pectin are removed by machine, then washed and finally dried or dried in a drying room. Compared with the water washing method, the half-sun method saves water and labor, which has greatly improved the quality of Brazilian coffee, reversing the bad criticism of Brazilian coffee after years of rough sun exposure.

Half-sun treatment

After the coffee fruit is picked, the immature fruit and foreign body are removed through the sink, and the skin and flesh are removed, and the skin and flesh are sunburned with mucous membrane.

After the outer pulp of sun-dried coffee beans is removed, there will be a layer of sticky jelly.

Advantages: in the process of removing the peel and pulp of coffee, the fully ripe cherry pulp will be removed, and the immature coffee fruit (green or reddish green) will not be easily removed, so this treatment can filter out the immature fruit. Compared with the sun method, the maturity is more uniform; drying days will be half less than the sun; mainly used in Brazil, aimed at improving the quality of coffee

Disadvantages: the drying process is vulnerable to pollution and mildew; the whole process needs to be closely monitored and constantly turned to speed up drying so as to avoid bad fermentation smell.

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

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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