What are the varieties of Brazilian coffee beans? what are the characteristics of semi-washing method? why is it called half-sun method?

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Brief introduction of Qianjie-Brazilian Coffee Variety and semi-washing treatment

There is a wide variety of Brazilian coffee, the vast majority of which are unwashed and sun-dried, classified according to the name of the state of origin and the port of transport. Brazil has 21 states and 17 states produce coffee, but four of them produce the largest, accounting for 98% of the country's total output. The taste of Brazilian coffee has a low sour taste, with the sweet and bitter taste of coffee, the entrance is very smooth, but also with a hint of grass aroma, slightly bitter in the fragrance, smooth and smooth, with a pleasant aftertaste.

Although coffee is diverse, Brazilian coffee is suitable for the taste of the public. It is a low-acidity, moderately roasted coffee bean from the World Coffee Center.

Brazil is vividly compared to the "giant" and "monarch" of the coffee world. There are about 3.97 billion coffee trees there, and small farmers now grow 75% of Brazil's total coffee production. The number of coffee producers in Brazil is twice or even three times that of Colombia, the second largest coffee producer in the world.

Kaduai, Kaddura, New World and bourbon are the four main varieties of coffee in Brazil.

What is half-sun (Pulped Natural) coffee?

Let's start with the most basic definition. The concept of half-sun (Pulped Natural) originated in Brazil 20 years ago and was originally called "shelled cherry coffee". It is so called because the coffee fruit is peeled before it is dried, but all the pulp pectin must be retained.

This process is between sun treatment and water washing treatment. In the sun treatment, the coffee fruit should be completely dried in the sun, while the washing treatment should completely remove the peel, pulp and pectin coating of the coffee bean before drying.

Coffee in processing photo by CeCafe

Honey treatment (especially red honey), semi-washing (semi-washed), semi-drying (semi-dried) and other treatments are often considered to have evolved from Pulped Natural. Part of the reason is that these treatments use a peeling machine to remove the peel and flesh of the coffee fruit before drying.

The difference is that the proportion of pulp or pectin is retained after peeling machine treatment. The most important thing about Pulped Natural is to remove only the peel.

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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